1 Bowl, 1 Measuring cups, 1 Tablespoon, 1 Teaspoon, 1 Hand mixer, 1 Paper towel, 1 Rolling pin, 1 Parchment paper, 1 Baking sheet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Non-stick pan, 1 Slotted spatula, 1 Sieve, 1 Small bowl, 1 Peeler, 1 Wooden spoon
1 Mix both flours with 1/2 teaspoon salt in a large bowl. Make a well in the center and crumble yeast into well.
2 Pour 250 ml (about 1 cup) lukewarm water into well and knead with dough hook of a hand mixer to a smooth dough. Cover and let rise in a warm place until dough has doubled in bulk, about 30 minutes.
3 Meanwhile, rinse chicken breast and pat dry with paper towels.
4 Heat oil in a non-stick pan. Add chicken, season with salt and pepper and cook until browned on each side, about 5 minutes.
5 Meanwhile, trim the spinach, rinse thoroughly, drain well and cut into strips. Peel and chop the onion.
6 Take chicken from the pan. Add spinach and onion and sauté briefly in the oil.
7 Mix cream cheese and mango chutney in a small bowl. Season with curry powder, salt and pepper.
8 Peel mango, cut the flesh from the pit and dice.
9 Divide the dough on a lightly floured work surface into 4 portions and roll out each one to a round, about 23 cm (approximately 9 inches) in diameter.
10 Put 2 dough rounds on a parchment-lined baking sheet.
11 Spread each dough round with 1/4 of the cream-cheese mixture, then top with spinach and diced mango. Cut chicken into thin slices and scatter over dough rounds.
12 Bake pizzas on bottom rack of preheated oven at 225°C (fan 200°C, gas: mark 3-4) (approximately 450°F) for 15-20 minutes. Remove pizzas on parchment from the sheet. Repeat with remaining dough rounds and toppings to bake 2 more pizzas.