Mumbai-Yoghurt Chicken & Spinach Pizzas

• 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.