Preparation
Step: 1/12

Mix the flours with 1/2 tsp salt in a large bowl. Create a small dip in the middle and crumble in the yeast.

Step: 2/12

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.

Step: 3/12

Meanwhile, wash the chicken breast fillet and pat it dry.

Step: 4/12

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.

Step: 5/12

Meanwhile, peel and dice the onion. Wash the spinach leaves, drain and cut into strips.

Step: 6/12

Remove the chicken fillet from the pan. Add the onions and spinach and fry briefly.

Step: 7/12

In a small bowl, mix the cream cheese with the mango chutney. Season with curry powder, pepper and salt.

Step: 8/12

Peel the mango, remove the stone and dice the flesh.

Step: 9/12

Divide the pizza dough into 4 portions and roll out each one on a floured surface to a 23 cm round.

Step: 10/12

Line 2 baking trays with baking paper and place 2 pizzas on each one.

Step: 11/12

Spread the pizza dough with the cheese cream, cover with mango and spinach. Cut the chicken into thin slices and place on the pizzas.

Step: 12/12

Bake 2 pizzas at a time in a preheated oven at 225°C (200°C fan, gas 7).