Mix the flours with 1/2 tsp salt in a large bowl. Create a small dip in the middle and crumble in the yeast.
Add 250ml of lukewarm water and knead everything with your hands or a dough hook on a hand mixer to form a smooth dough. Leave to rest for about 30 minutes in a warm place until the dough has doubled in size.
Meanwhile, wash the chicken breast fillet and pat it dry.
Heat the oil in a small non-stick pan. Season the chicken fillet with pepper and salt and fry for 5 minutes on each side.
Meanwhile, peel and dice the onion. Wash the spinach leaves, drain and cut into strips.
Remove the chicken fillet from the pan. Add the onions and spinach and fry briefly.
In a small bowl, mix the cream cheese with the mango chutney. Season with curry powder, pepper and salt.
Peel the mango, remove the stone and dice the flesh.
Divide the pizza dough into 4 portions and roll out each one on a floured surface to a 23 cm round.
Line 2 baking trays with baking paper and place 2 pizzas on each one.
Spread the pizza dough with the cheese cream, cover with mango and spinach. Cut the chicken into thin slices and place on the pizzas.
Bake 2 pizzas at a time in a preheated oven at 225°C (200°C fan, gas 7).