Give your weekend a spicy start with this delicious chicken pizza on Indian bread.
2 teaspoons olive oil
1 small red onion, halved, thinly sliced
1 small red capsicum, deseeded, cut into thin strips
1 Roast Chicken, bones and skin removed
2 x 230g pkts garlic and coriander naan bread
120g (1/3 cup) mango chutney
2 tablespoons chopped fresh coriander, to serve
90g (1/3 cup) thick natural yoghurt, to serve
Preheat oven to 200°C.
Heat the oil in a frying pan over medium heat.
Add the onion and capsicum and cook, stirring, for 5 minutes or until the onion softens.
Shred the meat from the chicken.
Divide naan between two baking trays.
Spread with mango chutney.
Top with chicken and onion mixture.
Bake for 10 minutes or until crisp and golden.
Sprinkle the pizzas with coriander and top with a dollop of yoghurt. Serve.