Spiced Chicken, Apricot and Cream Cheese Pizzas with Salad

Steps

1. oven to 220oC. Preheat two oven trays.
2. Pat chicken dry with paper towels and cut into 1cm-thick strips. Sprinkle over chicken spice mix and toss to coat chicken.
3. Heat a drizzle of oil in a fry-pan on medium-high heat and cook chicken for about 1 minute each side until golden (but not cooked through). Remove from pan and set aside.
4. Lay two sheets of baking paper on bench and place a pizza base on top of each. In a bowl mix tomato paste, oil and water and evenly spread over each base. Sprinkle over grated cheese, and top with chicken and apricots. Evenly dot 1cm chunks of cream cheese over pizzas. Season with salt and pepper.
5. Carefully lift the baking paper (with bases) onto preheated oven trays and bake for 10–12 minutes, or until cheese is melted and pizza bases are golden. Swap trays half way through cooking to ensure even cooking.
6. Finely slice lettuce; dice cucumber 1cm; peel and grate carrot; place all in a bowl. In another bowl, whisk mustard, mayonnaise and vinegar together. Drizzle 3 tablespoons dressing over salad and toss to combine.
7. slice pizzas into 6–8 squares and serve 1–2 pieces per person. Serve salad on the side.