• 2 x chicken breasts, thinly sliced
  • 4 tablespoons tandoori paste
  • 2 tablespoons plain yoghurt
  • 2 tablespoons olive oil
  • Plain yoghurt, to serve
  • Fresh coriander leaves, to serve


  • 2 cups premix bread flour
  • ¾ cup warm water
  • 1 teaspoon dry yeast


  • 6 tablespoons tomato paste
  • ½ red onion, sliced
  • 1 medium red capsicum, sliced
  • 1 cup tasty shredded cheese
  • In a bowl combine the sliced chicken breast, tandoori paste, and plain yoghurt. If time permits, refrigerate for 1 hour to marinate.
  • To make the dough, combine the dough ingredients and mix well until smooth. Turn out onto a floured surface and knead for 10 minutes. Place into a lightly oiled mixing bowl and leave covered in a warm place for 30 minutes.
  • Prepare the barbecue for indirect cooking over medium-high heat (220°C to 260°C) with a Weber Pizza Stone. If you are using a Weber Q barbecue, set up your barbecue with a convection tray, trivet and the pizza stone. Preheat the pizza stone for 20 minutes, or as directed by your pizza stone instructions.
  • Once the dough has risen divide the mixture into two equal portions. Roll the dough out on a floured surface to the size of the pizza stone/tray (approx. 30cm). Drizzle a tablespoon of olive oil onto each tray. Place the bases onto the trays. Top each base with the tomato paste, tandoori chicken, red onion, capsicum, and finish with tasty cheese.
  • Place the pizza (on tray) onto the stone and bake over indirect medium-high heat, with the lid closed, for 20 to 25 minutes or until the cheese is golden.
  • Remove the pizza from the barbecue wearing heatproof gloves. Repeat cooking process to cook the second pizza.
  • Finish the pizzas with dollops of yoghurt and garnish with coriander.