The yogurt marinade gives the slices a spectacular tandoori taste.
Ingredients:
Marinade:
- 350g (2 x 175 g tubs) plain yogurt
- 80 ml Spur Durky Sauce
- 8 ml (1½ tsp) ground cumin
- 8 ml (1½ tsp) medium curry powder
- 1 ml (pinch) ground turmeric
- 2 cloves garlic, crushed
- 30 ml (2 tbsp) fresh lemon juice
- 4 (500 g) chicken breast fillets, cut into strips
Pizza:
- 30ml (2 tbsp) tomato paste
- 45 ml (3 tbsp) Spur Durky Sauce
- 2 medium pizza bases
- 375 ml (1½ cup) grated mozzarella or cheddar cheese
- 100 g cherry tomatoes, halved
- ½ green pepper, deseeded and cut into strips
- 10 ml (2 tsp) mixed herbs
- rocket leaves, to garnish
- Spur Seasoning Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
Marinade:
Mix all ingredients together and pour over chicken. Cover and place in refrigerator to marinate for at least 6 hours.
Remove chicken from marinade. Fry lightly in pan until cooked. Remove and set aside.
Pizza:
Mix tomato paste and Spur Durky Sauce and spread over each base. Sprinkle cheese over and top with chicken strips, tomatoes, green pepper and mixed herbs.
Bake at 200°C for 10 minutes. Remove from oven and sprinkle rocket leaves, Spur Seasoning Salt and pepper over to serve.