- Step 1
Preheat barbecue with hood on medium. Spray capsicums with oil. Cook, turning, for 15-20 minutes or until charred. Place in a bowl and cover with plastic wrap. Stand for 5 minutes. Peel and deseed. Thickly slice 1 1/2 capsicums. Process other half in a food processor until smooth. Place in a bowl and stir in yoghurt. Season.
- Step 2
Meanwhile, process garlic, chilli, paprika and oregano until coarsely chopped. Add lemon juice and oil. Process until combined. Season. Transfer to a bowl and add chicken. Marinate for 10 minutes. Chargrill, turning, for 4-5 minutes or until cooked through. Slice and keep warm.
- Step 3
Spray onion with oil. Chargrill, turning, for 2-3 minutes until tender.
- Step 4
Place pizza bases on 2 baking trays. Sprinkle with cheese. Top with capsicum and onion. Barbecue, with hood closed, for 12-14 minutes or until base is crisp and cheese melts.
- Step 5
Top the pizzas with chicken, cucumber and coriander. Drizzle with capsicum yoghurt.
Use it up: Keep remaining lemon juice and freeze in ice-cube trays or sealable bags. This comes in handy for drinks, dressings or when making hummus.