Mumbai-Yoghurt Chicken & Spinach Pizzas
with Crispy Wrap Base & Shredded Mozzarella
- Milk
- Wheat
- Gluten
- Milk
- May contain traces of allergens
Give your pizza night a subcontinental spin with golden chicken and crunchy capsicum atop a light wrap base. Topped with melty mozzarella and a burst of fresh coriander, it’s a fusion feast that’s as speedy as it is delicious.
Ingredients
1
Capsicum
½
Red Onion
330 g
Chicken Breast
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
(Contains: Milk)
1 packet
Baby Spinach Leaves
1 packet
Large Wraps
(Contains: Wheat, Gluten May be present: Milk)
1 packet
Passata
1
Grated Mozzarella
(Contains: Milk)
1 packet
Coriander
1 sachet
Chilli Flakes
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
- Remove wire racks from oven. Preheat oven to 220°C/200°C fan-forced.
- Cut capsicum into bite-sized chunks.
- Thinly slice red onion (see ingredients).
- Cut chicken breast into 2cm chunks.
• In a medium bowl, combine paneer, half the
Greek-style yoghurt, Mumbai spice blend and a
generous drizzle of olive oil.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Add capsicum and mild north Indian spice blend and cook, until tender, 5-6 minutes.
- Transfer to a large bowl along with sliced onion and baby spinach. Drizzle with olive oil and toss to combine.
- Return frying pan over high heat with a drizzle of olive oil.
- When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle.
• Place large wraps directly on the wire racks, rough
side down.
• Using the back of a spoon, spread passata evenly
over the wrap, leaving a 1cm border all around.
• Season with salt and pepper.
- Top with capsicum mix, chicken and shredded mozzarella.
- Bake until cheese is melted and golden, 10-12 minutes.
TIP: Placing the pizzas directly on the wire rack helps the base to crisp up.
• Divide Mumbai-yoghurt paneer and spinach pizzas
between plates. Season to taste with pepper.
• Dollop with remaining yoghurt, tear over coriander
and sprinkle over chilli flakes (if using) to serve.
Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The fusion of Mumbai spices and yoghurt was a hit for some, though a few families found it not to their taste.
- Suggestions: One cook swapped in green capsicum and added carrot, which worked well for picky eaters; the yoghurt dollop and coriander finish are worth keeping.
