Preheat the oven to 220ºC / 425ºF / Gas 7. Heat 30ml / 2 tbsp of the olive oil in a wok or large
frying pan. Add the chicken, spring onions, chilli, pepper and mushhrooms and stir-fry over a high
heat for 2-3 minutes until the chicken is firm but still slightly pink within. Season.
Pour off any excess oil, then set aside the chicken mixture until cool.
Stir the fresh coriander into the chicken mixture.
Brush the pizza base with the chilli oil.
Spoon over the chicken mixture and drizzle over the remaining olive oil.
Grate the mozzarella and sprinkle over. Bake for 15-20 minutes until crisp and golden. Serve