Spicy chicken pizzettes

• 2 teaspoons olive oil
• 350g chicken breast mince
• 1 garlic clove, crushed
• 1 1/2 teaspoons Middle Eastern spice blend (see note)
• 3 green onions, sliced
• 1 red capsicum, deseeded, sliced
• 125g cherry tomatoes, halved
• 2 x 225g pkts 97% fat-free pizza bases
• 1/4 cup barbecue sauce
• 1/4 cup coriander leaves
• lemon wedges, to serve

1. Heat oil in a non-stick frying pan over medium-high heat. Add mince and garlic. Cook, breaking up mince with a wooden spoon, for 2 minutes or until light golden. Add spice blend, green onions and capsicum. Cook, stirring, for 1 minute. Remove from heat. Add tomatoes. Season with salt and pepper.
2. Preheat oven to 220°C. Place pizza bases on 2 baking trays and spread with barbecue sauce. Top with chicken mixture. Bake for 10 to 12 minutes, swapping trays after 6 minutes, or until bases are crisp. Top with coriander and serve with lemon.