Smoked Chicken, Mango and Cream Cheese Pizzas with Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, November 20, 2016.

Use a fish slice to help transfer pizzas from baking paper to preheated trays.

Ingredients

oven to 220°C. Preheat two oven trays (or pizza stones if you have them).
Pat smoked chicken dry with paper towels and slice into 1cm strips. Remove core and seeds from capsicum and thinly slice; thinly slice spring onions; slice mango 1cm.
Lay three sheets of baking paper on bench and place a pizza base on top of each. Evenly spread tomato paste over each base. Sprinkle over mozzarella and top with slices of smoked chicken, capsicum, spring onions and mango.
Evenly dot chunks of cream cheese (approx. 1cm) over pizzas and sprinkle with pizza spice mix. Season with salt and pepper.
`Slice one pizza in half. Lift up paper with pizzas on top and place one and a half pizzas on each tray then carefully slide baking paper away. Cook for 12–14 minutes, until bases are crispy. Swap position of trays halfway through to ensure even cooking.
While pizzas are cooking, prepare the salad. Thinly slice lettuce; dice cucumber 1cm; cut cherry tomatoes in half. Place all in a medium bowl and toss with a drizzle of olive oil and balsamic vinegar just before serving. Season to taste with salt and pepper.
Slice smoked chicken, mango and cream cheese pizzas into wedges. Serve slices of pizza on plates with salad on the side.