Preheat oven to 190°C. Using a meat mallet or rolling pin, flatten thigh fillets slightly, then cut each into quarters. Place in a bowl
Reserve 1/3 cup of the satay sauce. Add remaining sauce to chicken and stir to coat. Cover and refrigerate 20 minutes
Meanwhile, heat oil in a frying pan over a medium/low heat. Add onions and cook, stirring occasionally, for 20 minute or until soft and golden. Add sugar and vinegar and cook, stirring for 2 minutes longer. Remove from heat
Line an oven tray with baking paper. Arrange chicken pieces in a single layer on prepared tray. Bake 10 minutes. Remove from oven and increase temperature to 220°C
Place pizza bases on 2 lightly oiled oven trays. Spread reserved satay sauce over pizzas. Top with onions, then sprinkle with half the cheese. Top with chicken, then sprinkle with remaining cheese. Bake 10 minutes or until cheese is golden, swapping trays halfway through cooking time
Serve pizza topped with raita, coriander leaves and chopped peanuts
Cucumber Raita
Ingredients
1 cup Greek style plain yoghurt
1/3 cup finely chopped fresh mint leaves
1 Lebanese cucumber, peeled, seeded and finely diced
salt, to taste
Method
To make raita, combine all raita ingredients in a bowl. Season with salt
