Mini Tandoori Chicken & Sweet Potato Pizzas

Name: Mini Tandoori Chicken & Sweet Potato Pizzas
Yield: 10
Ingredients: 60.0g KNORR Patak's Tandoori Paste 1.15kg; 100.0g Greek style yoghurt; 80.0ml Water; 600.0g Cooked chicken, chopped into 1cm pieces; 200.0g Sweet potato, cut into 5mm thick slices; 10.0x English Muffins, halved; 450.0g KNORR Italiana Pronto Napoli Gluten Free 4.15kg; 50.0g Spanish onion, finely sliced into rings; 400.0g Grated pizza cheese

Mini Tandoori Chicken & Sweet Potato Pizzas – Recipe

Using KNORR Patak's Tandoori Paste to marinate the chicken gives this pizza a great depth of flavour.

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Method

KNORR Patak's Tandoori Paste 1.15kg 60.0 g
KNORR Patak's Tandoori Paste 1.15kg
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Greek style yoghurt 100.0 g
Water 80.0 ml
Cooked chicken, chopped into 1cm pieces 600.0 g
Sweet potato, cut into 5mm thick slices 200.0 g
English Muffins, halved 10.0 x
KNORR Italiana Pronto Napoli Gluten Free 4.15kg 450.0 g
KNORR Italiana Pronto Napoli Gluten Free 4.15kg
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Spanish onion, finely sliced into rings 50.0 g
Grated pizza cheese 400.0 g

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Using KNORR Patak's Tandoori Paste to marinate the chicken gives this pizza a great depth of flavour.

...

Preparation

Method
- Combine KNORR Patak's Tandoori Paste, yoghurt and water. Add chopped chicken, cover and refrigerate for 1 hour.
- Spray sweet potato slices with cooking oil spray and bake at 200 degree Celsius until tender.
- Toast English muffins. Spread with KNORR Pronto Napoli. Top with some sweet potato, Spanish onion and chicken. Sprinkle with cheese.
- Toast for 5 minutes until golden and fully heated through, then remove from the oven and sprinkle with coriander if desired.
Serving suggestion
- Serve with steamed vegetables or salad.
Cooking tip
- The pizzas may be baked rather than toasted once toppings are added. Bake at 200 degree Celsius for 10 minutes or until golden and fully heated through.