1

Combine chicken and marinade in a large bowl. Cover and place in the fridge for 1 hour.

2

Meanwhile, combine flour, yeast and salt in a large bowl and make a well in the centre. Add ⅓ cup (80ml) warm water and mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5–7 minutes, adding more flour if necessary, or until smooth and elastic. Place dough in a large bowl lightly sprayed with oil. Cover and set aside in a warm place for 1 hour or until doubled in size.

3

Preheat a chargrill or barbecue grill over medium-high heat. Cook chicken for 4 minutes each side or until browned and cooked through. Transfer to a plate and cover to keep warm.

4

Using your fist, punch down centre of dough. Turn onto a lightly floured surface and knead for 20–30 seconds or until smooth. Divide dough into 4 portions. Roll out each piece of dough to form a 15cm round. Lightly spray rounds with oil. Cook for 2 minutes each side or until golden and cooked through.

5

Meanwhile, combine yoghurt and chopped coriander in a small bowl. Combine carrot, cucumber and extra coriander leaves in a large bowl.

6

Spread pizza bases with pasta sauce and top with chicken and carrot salad. Serve with yoghurt mixture.