Satay Chicken Pizza

Satay Chicken Pizza


1 barbecued chicken, skin and bones discarded, meat shredded (to give 3 cups (480g)

1/2 cup (150g) Morella Grove satay sauce

200g thick Greek-style yoghurt 

1 x large pizza base 

200g pizza cheese 

1 Lebanese cucumber, grated

1 cup flat-leaf parsley, chopped

1 red onion, chopped

1/2 cup chopped mint leaves

1 tbsp lemon juice

1 tbsp Morella Grove Extra Virgin olive oil

Extra 2 tbsps Morella Grove satay sauce

Preheat oven to 200°C. Combine chicken, Morella Grove satay sauce and 3 tablespoons yoghurt in a bowl.

Spread on pizza base, then cover with cheese. Bake for 5-6 minutes until bases are golden and cheese is melted.

Remove excess moisture from the cucumber by placing in a sieve and pressing down well. Combine the cucumber with remaining yoghurt, onion, mint, parsley, lemon juice and oil in a bowl.

Spoon on top of pizza before serving with extra drizzle of satay sauce