Indian-Style Chicken and Mango Pizza

Ingredients

• 200 g rye flour (Type 1150)
• 200 g wheat flour (Type 550)
• ½ tsp salt
• ½ cube yeast
• 200 g large chicken breast fillet (1 large fillet)
• 1 tsp Olive oil
• Pepper
• 120 g fresh spinach leaves
• 1 onion
• 200 g Cream cheese (13% fat)
• 4 tbsp (100 g) mango chutney
• 1 tsp curry powder (Madras curry)
• 350 g mango (1 mango)

Instructions

1. 1.

   Mix both flours with ½ tsp salt in a large bowl. Create a well in the center, crumble yeast into it.

2. 2.

   Pour 250 ml lukewarm water over the mixture and knead with a hand mixer’s dough hooks until smooth. Cover and let rise in a warm place for about 30 minutes, or until doubled.

3. 3.

   Meanwhile, wash the chicken breast fillet and pat dry with paper towels.

4. 4.

   Heat oil in a small non-stick pan. Season the chicken with salt and pepper and fry each side for about 5 minutes.

5. 5.

   Wash the spinach leaves thoroughly, drain well, and slice into strips. Peel and dice the onion.

6. 6.

   Remove the chicken from the pan. Add the spinach and onions to the pan fat and sauté briefly.

7. 7.

   In a small bowl mix cream cheese and mango chutney. Season with curry powder, salt, and pepper.

8. 8.

   Divide the pizza dough on a floured surface into four portions and roll each into a 23 cm diameter circle.

9. 9.

   Place two dough circles on a sheet of parchment paper sized for your baking tray. Transfer one sheet to the tray.

10. 10.

    Spread a thin layer of the cream cheese mixture on each base, top with spinach, mango cubes, and sliced chicken.

11. 11.

    Bake in a preheated oven at 225 °C (fan: 200 °C, gas: level 3‑4) on the lowest rack for 15–20 minutes. Remove, lift off parchment, and place remaining pizzas on the tray to bake similarly.