Combine tandoori paste and yogurt in a small bowl. Add the chicken pieces and mix well with the marinade. For maximum flavour, place chicken mixture into a snap lock bag, and leave in the fridge to marinate for at least 4 hours.
Place yeast and sugar in a small bowl. Add 2 tbsps of warm water and mix. Let it sit for 10 minutes until the yeast foams.
Place the flour and salt in a large bowl. Add yeast mix and olive oil to 325ml warm water. Make a well in the middle of the flour and gradually add the liquid, stir to combine. Tip the dough onto a floured surface and knead for 10 minutes. Divide the dough in half and roll into balls, place on a lightly oiled tray and rest covered until it doubles in size.
Place all the sauce ingredients into a bowl and mix well.
Place the pizza stone and stand onto a cold BBQ, turn on the BBQ to a medium/high heat and heat for 15 minutes. NB: Ensure the BBQ is cold before adding the Pizza stone. Pre- heat up the pizza stone together with the BBQ. Placing a cold Pizza stone onto a hot BBQ grill plate will cause the pizza stone to crack.
Roll out one ball of dough on a lightly floured surface to the size of the pizza stone. Place the dough onto a floured flat plate. Spread half the tomato sauce and chicken onto the dough evenly. Top with half the spinach, onion, tomatoes and mozzarella.
Mix yogurt and mango chutney together and set aside.
Sprinkle some semolina or polenta over the pizza stone. Transfer prepared pizza onto the stone and close the BBQ, cook for 30 mins.
Remove Pizza from the BBQ and drizzle with prepared mango yogurt. Scatter with coriander leaves and cashews.
TIP: Cut a BBQ Buddy hot plate liner to fit the pizza stone and place this underneath the pizza base to prevent the dough from sticking. The liner should be removed 5-10 minutes before the pizza is cooked to ensure the base can become crispy.