Cajun chicken pizza

• 6 (about 180g each) chicken thigh fillets, cut into 2cm pieces
• 2 tbs Cajun or Creole seasoning
• 2 tsp olive oil
• 2 x 350g pkts Boboli original pizza crust
• 300g (3 cups) coarsely grated mozzarella
• 2 just-ripe mangoes, peeled, finely chopped
• 2 ripe avocados, halved, stones removed, peeled, finely chopped
• 1 red onion, halved, finely chopped
• 1/4 cup finely chopped fresh coriander
• 1 tbs fresh lime juice
• 1 fresh long red chilli, deseeded, finely chopped
• Baby rocket leaves, to serve

1. Preheat oven to 240°C. Combine the chicken and Cajun seasoning in a large bowl. Heat the oil in a large non-stick frying pan over high heat. Add one-third of the chicken and cook, stirring occasionally, for 3 minutes or until brown all over. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining chicken, reheating pan between batches.
2. Place pizza bases on 2 baking trays. Sprinkle pizza bases evenly with mozzarella and chicken. Bake in oven, swapping trays halfway through cooking, for 15 minutes or until golden brown.
3. Meanwhile, combine the mango, avocado, onion, coriander, lime juice and chilli in a medium bowl.
4. Sprinkle the pizzas with mango salsa and rocket leaves and cut into slices to serve.