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