Chicken & Paneer Tikka Pizza & Rich Curry Sauce
with Wrap Base, Veggies & Chilli
- Milk
- Wheat
- Gluten
- Milk
- May contain traces of allergens
- Wheat
Experience a slice of fusion heaven with this Indian-spiced pizza, where golden chicken, paneer and crunchy capsicum meet a rich, aromatic curry sauce. We’ve swapped traditional dough for a light wrap base to keep things crispy and quick. Finish it all off with a dollop of cooling yoghurt and a pinch of chilli flakes for a subtle, warming kick.
Ingredients
1
Capsicum
½
Red Onion
1 packet
Baby Spinach Leaves
1
Paneer Cheese
(Contains: Milk)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Mild North Indian Spice Blend
(Contains: Milk)
1 packet
Mild Curry Paste
1 packet
Large Wraps
(Contains: Wheat, Gluten May be present: Milk)
1 packet
Cheddar Cheese
(Contains: Milk)
1 packet
Coriander
1 sachet
Chilli Flakes
330 g
Chicken Breast
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 tbs
flour
(Contains: Gluten May be present: Wheat)
¼ cup
milk
(Contains: Milk)
Utensils
Cooking Steps
- Preheat the oven to 200°C/180°C fan-forced (remove two wire racks first).
- Cut capsicum into bite-sized chunks. Thinly slice red onion (see ingredients). Roughly chop baby spinach leaves. Cut paneer into 2cm chunks. Cut chicken breast into 2cm chunks.
- In a large bowl, combine paneer, half the Greek-style yoghurt, half the mild North Indian spice blend and a good drizzle of olive oil. Gently toss to combine.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Add chicken chunks and capsicum. Cook until tender, 5-6 minutes.
- In the last minute, add the remaining mild north spice blend, tossing to combine.
- Transfer to a large bowl with chopped spinach and red onion. Drizzle with olive oil and toss to combine.
• Heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. Remove pan from heat, then
slowly whisk in the milk and mild curry paste until smooth.
• Place large wraps directly on the wire racks, rough-side down. Spread curry sauce evenly over each wrap.
• Top with capsicum mixture and Cheddar cheese.
• Bake pizzas on the racks in the oven for 10 minutes, or until cheese is melted, bubbly and golden around the edges.
TIP: Placing the pizzas directly on the wire rack helps the base to crisp up.
• Divide paneer & chicken tikka pizzas between plates.
• Dollop with any remaining yoghurt.
• Tear over coriander (including stalk) and sprinkle with chilli flakes (if using).
• Season with a good grind of black pepper, then slice to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: A genuinely crowd-pleasing fusion dish — the Indian-spiced toppings and curry sauce won over even hesitant eaters.
- Ease of prep: The recipe card was missing instructions for the paneer, leaving several customers unsure whether to cook or marinate it before adding it to the pizza.
- Suggestions: Check the online recipe for the complete steps, as the printed card omitted key details about preparing and adding the paneer.
- Portions: One household found the double paneer serving too generous and would have preferred more cheddar to balance it out.
