Peppy Paneer Pizza

Peppy Paneer Pizza is topped with the classic Tandoori Paneer. This makes it unique and Indian. Here’s my recipe for this yummilicious pizza.

Preparation time: 2-3 hours

Cooking time: 1-2 hours

Makes: 6 thin crust pizzas 10 inches wide

Or

4 deep dish pizzas 6 inches

Ingredients	Quantity
For Pizza Base
Maida (all-purpose flour)	1½ cups+ for dusting
Wheat Flour	1 cup
Milk	½ cup
Water	½ cup
Salt	1 tsp
Olive Oil	2½ tbsps.
Sugar	1 tsp
Instant Dry yeast	1¼ tsp
Garlic Bread Seasoning	1 tsp
For Sauce
Tomato Puree	3 cups
Olive Oil	1 tbsp.
Onion(grated)	1 medium
Garlic Paste	1 tsp
Oregano	1 tsp
Garlic Bread Seasoning	1 tsp
Olives (optional)	4 or 5 (finely chopped)
Sugar	1 tsp
Chili Powder	½ tsp or to taste
For Garnish
Mozzarella Cheese (grated)	to taste(2 tbsps. for each pizza approximately)
Olive Oil	to brush on pizza
Aluminum Foil	to bake the pizza
For Paneer Marinade
Paneer Cubes (1 cm)	1 cup
Thick Curd	2-3 tbsps
Tandoori Chicken Masala	1 tsp
Chili Powder	½ tsp or to taste
Lemon juice	few drops
Jeera Powder	¼ tsp
Ginger Garlic paste	½ tsp
Salt	½ tsp or to taste
Chickpea flour	1 tbsp

Method

For Base:

Mix water and milk and heat till luke warm (about 30 seconds). In a small bowl add sugar, luke warm water, yeast and a tsp of maida. Mix well and keep for 2 minutes. This is the first rise of yeast. In a large bowl add maida, wheat flour and olive oil. Incorporate well using your fingers, add salt and garlic bread seasoning. Pour the whole yeast mixture and mix till the dough is formed. Apply olive oil to the surface of dough and knead well for about 5-8 minutes. Dust with maida if it sticks. Keep kneading till the dough is smooth. Apply some olive oil to the surface of the dough and place it in a deep bowl greased with oil, cover the bowl with cling film and let the dough rise in a warm place for about 1-2 hours or till the dough has doubled in size. This is second rise of the yeast.

Meanwhile you can make the sauce:

In a pan heat 1tbsp olive oil, add grated onions fry for few minutes stirring continuously. Add the garlic paste and a pinch of salt and fry for 3-4 minutes. Add in the tomato puree and sugar. Cook for 10- 12 minutes (until the tomatoes are fully cooked). Add salt and cook for 1-2 minutes. Add olives and garlic bread seasoning, adjust salt and consistency. Add water if needed.

For Paneer Marinade:

In a small bowl add paneer cubes, add lemon juice, salt and ginger garlic paste. Mix well. Now add curds, jeera powder, tandoori chicken masala, chili powder and chickpea flour. Mix well and keep in freezer for at least an hour before you add on the pizza. These frozen cubes are added to the pizza directly and they cook along with the pizza.

Once the dough has risen well punch in the center and using some flour knead well for 2 minutes. Preheat your oven to 180°C (for 10 minutes).

For thin crust pizza:

Divide the dough into 6 equal portions. Use one portion at a time to roll out and cover the rest tightly in the bowl using cling film. Roll out into desired size and thickness. Grease a sheet of foil with oil and transfer the pizza base to it. Fold the sides of the sheet to give it more strength to the foil when you lift the base. Prick the top using a fork as shown in the above picture. Lightly brush few drops of oil on top and immediately transfer to microwave to bake at 180°C for 3 minutes. I use a high rack in the microwave to bake the pizza.

Once it is baked remove and add the sauce. Add cheese, add toppings, drizzle some olive oil, sprinkle some garlic bread seasoning and continue to bake for 8-10 minutes or until the cheese is completely melted and topping is cooked well. You can also turn the microwave to grill option and grill for 2 minutes after the topping is cooked to get the perfect dominos style pizza. Grilling is very important in this recipe to achieve the tandoori paneer topping. I also go one step further and transfer the pizza on a greased nonstick tawa (with oil) and roast for 2 minutes to make the bottom part crunchier. This step is very important for thin crust pizza.

For Deep Dish Pizza:

Divide the dough into 4 equal portions. Use one portion at a time to roll out and cover the rest tightly in the bowl using cling film. Roll out into desired size and thickness. Grease a sheet of foil with oil and transfer the pizza base to it. Fold the sides of the sheet to give it more strength to the foil when you lift the base. Prick the top using a fork as shown in the above picture. Lightly brush few drops of oil on top and let it rise for 5 minutes. This is the third and final rise of yeast. Transfer to microwave to bake at 180°C for 3 minutes. I use a high rack in the microwave to bake the pizza.

Once it is baked remove and add the sauce. Add cheese, add the raw frozen paneer cubes(marinated), drizzle some olive oil, sprinkle some garlic bread seasoning and continue to bake for 10 more minutes or until the cheese is completely melted and topping is cooked well. You can also turn the microwave to grill option and grill for 2 minutes after the topping is cooked to get the perfect dominos style pizza. Grilling is very important in this recipe to achieve the tandoori paneer topping. I also go one step further and transfer the pizza on a greased nonstick tawa (with oil) and roast for 2 minutes to make the bottom part crunchier. This step is optional.

Important tip:

No matter how tempted you are let the pizza rest for at least 2-3 minutes before you bite into it as it will be piping hot and you may burn yourself.