Tandoori-Style Chicken Pizza With Garlic & Herb Dip

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then before you start cooking, take your chicken out of the fridge, open the packet and let it air

Put a large baking tray (or two) in the oven to heat up (this will stop the pizza bottom from going soggy!)

Slice your chicken into thin strips, then cut your pepper[s] in half (scrape the seeds out with a teaspoon) and slice finely

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat, then once hot, add the chicken strips, pepper slices, curry powder, ground paprika, ground turmeric, half your chilli flakes (can't handle the heat? Go easy!) and a pinch of salt

Cook for 12-15 min or until the chicken is cooked through (no pink meat!) – this is your tandoori-style chicken & peppers

Meanwhile, add most of the chopped garlic (save the rest for later!) to a bowl with your tomato paste, remaining chilli flakes (not a fan of spice? Just add a little!) and a pinch of salt, sugar and pepper

Add 5 tbsp [7 1/2 tbsp] [10 tbsp] water and give it a good mix up – this is your pizza sauce

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces

Remove the heated tray[s] from the oven and add your pizza base[s]

Spread the pizza sauce evenly over the pizza base[s]

Top the pizza[s] with the tandoori-style chicken & peppers

Top the pizza with the torn mozzarella and then put the tray[s] into the oven for 13-15 min or until the cheese has melted and the base is crispy – this is your tandoori-style chicken pizza

While the pizza is cooking, combine the remaining chopped garlic with your mayo, dried oregano, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a bowl – this is your garlic & herb dip