Chicken Tikka Pizza

Pop the sliced pepper and diced chicken onto another baking tray. Drizzle with oil and sprinkle over the ground coriander, lime zest and a pinch of salt and pepper. Toss to combine and spread out in a single layer. iIMPORTANT: Remember to wash your hands and equipment after handling raw meat! Roast on the middle shelf of the oven until the pepper is beginning to soften and the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle!

Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Keep a few sprigs of coriander aside for garnish, roughly chop the rest (stalks and all). Drain the mozzarella and thinly slice. Pop the onion into a small bowl. Add the red wine vinegar, sugar (see ingredients for amount) and a pinch of salt. Stir to combine and leave to one side.

Heat a drizzle of oil in a frying pan over medium heat. Once hot, add the tomato purée, garlic and curry powder to the pan. Cook for 30 seconds, stirring continuously then add the passata. Increase the heat slightly and reduce the sauce until thick and tomatoey, 3-4 mins. Stir regularly. Once reduced, mix the chopped coriander into the sauce and remove from the heat. Season to taste with salt and pepper.

When the chicken and peppers are ready, transfer to a plate and wipe the tray clean with kitchen paper. Pop the naans onto the tray. Spoon the tomato sauce on top and spread with the back of a spoon (leave space for a crust!). Top with the chicken and peppers and lay the mozzarella slices evenly over them. Cook the pizzas on the top shelf of the oven until the cheese has melted and the edges are starting to colour, 6-8 mins.