Place 1 tablespoon oil, coriander, garlic, chilli, lemon zest and juice in a food processor. Blend until paste consistency. Spread over chicken and marinate for 30 minutes.
Meanwhile, combine flour and salt in a large bowl and make a well in the centre. In a separate bowl, whisk together egg, 2 tablespoons oil and milk. Stir into dry ingredients until it forms a soft dough. Turn mixture onto a floured surface and knead lightly. Divide the dough in half and roll out to fit 2 x 25cm greased pizza trays.
Heat remaining oil in a frypan. Cook chicken, for 3-4 minutes or until cooked through, turning regularly. Remove from heat and allow to cool slightly. Slice into 5mm think slices and set aside.
Spread Leggo’s Pizza Sauce evenly over bases and top with chicken, capsicum, cherry tomatoes and cheese. Bake in a preheated oven at 200°C for 12-15 minutes or until cheese has melted and base is cooked.
Sprinkle with spring onions and serve with lemon wedges.