Peri Peri Chicken Pizzas

Steps

1. Preheat oven to 220°C. Preheat two oven trays (or pizza stones if you have them). Pat chicken dry, cut into 1cm-thick strips and sprinkle with chicken spice mix to coat. Heat a drizzle of oil in a large fry-pan on high heat and cook chicken for about 1 minute each side, until golden but not cooked through yet (chicken will finish cooking in step 4). Set aside.
2. Dice first tomato 1cm; peel courgette into ribbons; thinly slice first measure of capsicum. Lay two sheets of baking paper on a bench. Cut one pizza base in half and place one and a half bases on each sheet of paper.
3. Evenly spread pizza sauce over bases and sprinkle with cheese. Top with chicken and chopped veggies. Carefully lift baking paper with pizzas on top and place on preheated trays, then slide baking paper away (use a fish slice to help with this).
4. Cook pizzas for 10-12 minutes, until cheese has melted and pizzas are golden. Swap trays halfway to ensure even cooking. In a small bowl, mix peri peri sauce and mayonnaise. Once pizzas have finished cooking, drizzle over peri peri topping and season.
5. While pizzas cook, whisk mustard, oil, vinegar and maple syrup/honey together in a large bowl. Thinly slice lettuce; cut second tomato into 1cm wedges; thinly slice remaining capsicum. Add all to bowl with dressing, toss to combine and season.
6. To serve, slice each whole peri peri chicken pizza into 6-8 pieces and each half into 3-4 then divide between plates. Serve salad on the side.