Peri Peri Chicken Pizzas with Spinach Salad

Steps

1. Preheat oven to 220°C. Preheat two oven trays (or pizza stones if you have them). Pat chicken dry with paper towels, 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.
2. Cut first measure of cherry tomatoes in half; remove core and seeds from capsicum and thinly slice first measure. Lay two sheets of baking paper on a bench. Cut one base in half and place one and a half bases on each sheet of paper. Rub a little oil around the outside of each base, about 1cm.
3. Combine tomato paste and oil in a bowl. Evenly spread tomato paste mixture over bases, leaving an edge for the crust. Sprinkle with cheese, chicken and chopped veggies. Carefully lift baking paper with pizzas on top and place on preheated oven trays (or pizza stones), then slide baking paper away (use a fish slice to help with this).
4. Cook pizzas for 12-15 minutes, until cheese is 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 with salt and pepper.
5. While pizzas cook, whisk mustard, oil, vinegar and maple syrup/honey together in a large bowl. Thinly slice spinach; cut remaining cherry tomatoes in half; thinly slice remaining capsicum. Add all to bowl with dressing and toss to combine. Season with salt and pepper.
6. To serve, slice each peri peri chicken pizza into 6-8 pieces and divide between plates. Serve spinach salad on the side.