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Satay chicken pizzas

Name: Satay chicken pizzas
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 1 barbecued chicken, skin and bones discarded, meat shredded (to give 3 cups or 480g); 1/2 cup (150g) satay sauce; 200g thick Greek-style yoghurt; 4 x 15cm plain pizza bases; 200g pizza cheese (or a mixture of grated mozzarella and cheddar); 1 Lebanese cucumber, grated; 1 cup flat-leaf parsley, chopped; 1/3 cup chopped coriander leaves; 1/3 cup roughly chopped mint leaves; 2 tomatoes, seeds removed, chopped; 1 red onion, chopped; 1 tablespoon lemon juice; 1 tablespoon olive oil; Mango chutney, to serve

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Combining the best of the Italian, Malaysian and Indian fast foods, this is fusion at it's best.

1 barbecued chicken, skin and bones discarded, meat shredded (to give 3 cups or 480g)
1/2 cup (150g) satay sauce
200g thick Greek-style yoghurt
4 x 15cm plain pizza bases
200g pizza cheese (or a mixture of grated mozzarella and cheddar)
1 Lebanese cucumber, grated
1 cup flat-leaf parsley, chopped
1/3 cup chopped coriander leaves
1/3 cup roughly chopped mint leaves
2 tomatoes, seeds removed, chopped
1 red onion, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
Mango chutney, to serve

Method

1.

Preheat oven to 200°C. Combine chicken, satay sauce and 3 tablespoons yoghurt in a bowl. Spread on pizza bases, then cover with cheese. Bake for 5-6 minutes until bases are golden and cheese is melted.
2.

Meanwhile, remove excess moisture from the cucumber by placing in a sieve and pressing down well. Combine the cucumber with remaining yoghurt and 2 tablespoons of the mint, then season with salt and pepper. Toss remaining herbs, tomatoes, onion, juice and oil in a bowl. Spoon some of this salad on the pizzas and serve with mango chutney and the cucumber raita.