Spicy Tandori Chicken Grilled Pizza

Ingredients

• 1 Cappello's Naked Crust
• 4 boneless skinless chicken thighs
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne
• 2 teaspoon paprika
• 1/4 cup plain yogurt
• 2 tablespoons lemon juice
• 2 minced garlic cloves
• 2 tablespoons minced fresh ginger
• 1 teaspoon salt
• 1/4 cup pizza sauce
• 1/4 cup shredded mozzarella
• 1/2 cup feta cheese crumbles
• 1/4 green pepper, thinly sliced

Instructions

• Whisk coriander, cumin, turmeric, cayenne and paprika into yogurt, add lemon juice, garlic, salt, ginger.
• Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.*
• Turn the grill to medium, coat the grates with oil, shake the excess coating off the chicken and cook the chicken for 5-7 minutes per side. Remove from heat and set aside.
• When cool to the touch, slice the chicken into strips.
• Spread the pizza sauce onto the crust and layer the toppings with mozzarella first, then 1/2 of the feta, green peppers, chicken thighs then remaining feta cheese.
• Grill for 11-15 minutes or until the crust is crisp and the cheese is very melty.
• *Makes enough chicken for 2 pizzas.

Kids Can Do

• Mix the seasoning into the yogurt
• Pour marinade over chicken
• Decorate the pizza with the toppings