In a bowl, combine the sliced chicken breast, tandoori paste and plain yoghurt. If time permits, refrigerate for an hour.
To make the dough, combine the ingredients and mix well until smooth. Turn out onto a floured surface and knead for 10 minutes. Place into a lightly oiled mixing bowl and leave covered in a warm place for 30 minutes. Divide the mixture into two portions. Dust with flour and roll out into two 25cm diameter circles.
Set up your barbecue for indirect cooking with a convection tray and trivet. Please refer to your handbook for further instructions. Preheat your barbecue for 20 minutes with a pizza stone on top of the trivet.
Spread the tomato paste over the two bases. Top with the tandoori chicken, red onion, capsicum and finish with tasty cheese.
Once the barbecue has preheated, make adjustments to the burner control(s) if required. Place the first tandoori chicken pizza on and cook for approximately 20-25 minutes, or until the chicken is cooked and the cheese is golden. Once the pizza is cooked, remove the pizza tray from the barbecue. If you only have one serving tray, carefully remove the cooked pizza from the tray and replace with the uncooked pizza.
To cook the second pizza make adjustments to the burner controls. If using a Weber Q turn the burner down two notches less than high. If using a Weber Family Q, turn the outside burner to two notches less than high and leave the inside control knob on low. Again, cook for 20-25 minutes, or until the chicken is cooked and the cheese is golden.
Finish the pizzas with dollops of yoghurt and a garnish of coriander.