Pizza topped with Tandoori chicken, red onion, red capsicum, spinach, almonds, coriander and raita
Combine tandoori paste, lime juice and yoghurt together in a bowl. Add chicken and toss to coat well. Cover and refrigerate until required.
Meanwhile, combine flour and salt in a large bowl and make a well in the centre. In a separate bowl, whisk together egg, olive 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 2 oblong shapes.
Spread Leggo’s Pizza Sauce over the pizza base and top with red onion, capsicum and cheese. Place chicken on top and bake in a preheated oven at 180°C for 20 minutes or until chicken is cooked through.
Sprinkle over spinach leaves and almonds and serve dolloped with combined yoghurt, cucumber, mint and cumin.