In an Auckland suburb called Kingsland there is a small suburban pizza joint called Pappa’s Pizza, where I did a brief stint working there whilst I was a student (the pizzas are amazing, and they specialise in wholemeal pizza bases), and this is a version of their Tandoori pizza. Nowadays, Friday night is pizza night, and we are lucky to have a great pizza joint (Sugo Mi) around the corner, they also have a small deli and gelateria attached to the restaurant- which sells their olive oil, stone-baked sourdough bases.
- chicken thighs - boneless, 8
- tandoori marinade - 6tbs (I prefer the brand Ferns)
- greek yoghurt - 1 cup
- Tomato paste - 1 tbs
- Passata - 1/4 cup
- Bocconcini - 1 tub
- Banana - 2, sliced into discs
- Cherry tomatoes - 1 punnet
- Coriander - handfull, chopped
- Yoghurt - 1/4 cup
- Mint Leaves - handfull, chopped
- Pizza Bases - 2
Preheat Grill to 250°C. Slice the chicken thighs and mix with 3tbs of tandoori paste and yoghurt in a non-metallic bowl. Marinade in the fridge for at least 30 min. Under hot grill cook the chicken until slightly charred on a grill plate over baking paper. Lower temperature to 230°C.
Mix the remaining 3tbs of tandoori paste with the tomato paste and passata. Smear the sauce thinly over each pizza base. Top with Bocconcini, banana, tomatoes and chicken. Cook for 10-12 mins. Meanwhile mix mint and yoghurt. When pizza's are cooked, topp with yoghurt mixture and coriander.