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["Preheat the oven to 230 deg C/475 deg F and set a baking stone (if you have one) onto a rack at the lowest rung of your oven. If you don't have a pizza stone, use a cast-iron skillet or a regular baking tray", "Cover your pizza base with 2 - 3 tablespoons of passata, being careful to leave a 1cm rim all around.", "Top with half of the slices or torn bits of mozzarella and the chicken slices, then top with the rest of the cheese", "Finish off with some basil leaves, carelessly strewn....or in military order, a sprinkling of salt and some olive oil.", "Bake for 12 - 15 minutes until the cheese is melted and a finger dipped in the centre results in an unserious ouch, meaning heated through.", "Serve as you desire - with chutneys, pickled peas (recipe on food52), fresh coriander leaves, yogurt.....and some refreshing mint tea.", "Cook the onion in a small saucepan, with some butter or oil for about 5 minutes, then cool.", "Using a mortar and pestle, grind the salt, coriander and cardamom seeds to a coarse paste. Transfer to a non-metallic bowl and stir in the yogurt, melted butter, tandoori paste and onion puree. Mix well together.", "Hasselback each chicken, and by that I mean, cut through each breast in 8 - 10 places and stuff the paste in the slashes, turning well so every portion is coated.
