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.

Veggie Delight Pizza

Here's my version for a Veggie Delight Pizza, based on the combinations offered by many pizza chains. I like to add lot of topping on my pizza and less sauce and cheese to get more flavors from vegetables. But it’s totally up to you what vegetables and how much you like to add on your Veggie Delight 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)
Mixed vegetables**	to taste
Olive Oil	to brush on pizza
Aluminum Foil	to bake the pizza

Mixed Vegetables**

I use vegetables like Capsicum, Red Bell Peppers, Yellow Bell Peppers, Sliced Button Mushrooms, Baby corn, Sweetcorn, Olives, Jalapeños, Sliced Cherry Tomatoes, and Sliced Onions. All the vegetables are raw when added as topping and they cook when the pizza is baked that way they are cooked just right and not overdone. I usually blanch the baby corn in salt water as they do not cook when added raw on the pizza. You can use any vegetables you like.

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.

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. 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 toppings, 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. 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.

Margarita Pizza

Sometimes you just can’t beat fresh, simple, and classic Margherita Pizza. This homemade pizza recipe hits the spot and is so easy to make!

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)
Basil Leaves	to taste
Olive Oil	to brush on pizza
Aluminum Foil	to bake the pizza

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.

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. 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 toppings, 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. 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.

Dominos Style Garlic Bread Sticks

Garlic Bread needs no introduction. Yet, Garlic bread is mouthwatering, crunchy on the outside soft on the inside, baked from scratch, infused with the yumminess of herbs and garlic.

Preparation time: 20 minutes plus 5-6 hours

Cooking time: 20-30 minutes

Makes: 4 breads (like in the picture above)

Ingredients	Quantity
Maida (all-purpose flour)	500 gms approximate
Garlic Bread Seasoning	1 tbsp. or to taste
Instant Dry yeast	1½ tsp
Water	1½ cup
Sugar	1 tbsp.
Garlic (minced)	8-10 medium sized cloves
Olive oil	4 tbsps.
Butter	2 tbsps.
Salt	1 tsp
Corn meal	About 3-4 tbsps.

Method

To make dough:

Warm water slightly or till its luke warm.

In a large bowl add 1½-cup water, 1½ tsp yeast, 1tbsp. sugar and ½ cup all-purpose flour. Mix and let the yeast activate for 15 minutes. Add 2 tbsps of Olive oil, 2 tbsps of melted butter, minced garlic cloves, 1 tsp. salt and 1 tbsp. garlic bread seasoning.

Add 1 ½ cups of flour and combine, keep adding more flour as you go and you will probably need somewhere around 2 or 2 ½ cups of flour in total. Try to make soft dough. Dust a flat surface with some flour and knead the dough for about 5 minutes. Keep dusting as you knead so the dough becomes stiff. Knead the dough well for 15 minutes (to activate gluten). Add 2 tbsps. Olive oil and knead for 2 more minutes.

Coat the dough with generous amount of oil and transfer the dough to a greased deep bowl, cover it with cling film. Let the dough rest in refrigerator for 5-6 hours (very important).

After 5-6 hours

Take dough out of refrigerator. Punch down the bread and cut it into 4 equal size balls, dust with some flour, and cover with cling film, let it rest for 10 minutes. Sprinkle corn meal on a flat surface (for crunchy outer coating). Flatten the dough to form a round shape about the size of 6 inches and fold in half from 1 side to make a semi-circle. Dip your fingers in water and apply on the edges of the fold and lightly press to seal the bread. Dust off excess corn meal. Grease a baking sheet with butter, sprinkle some garlic bread seasoning and transfer the dough onto the baking sheet. Cut the dough into bread sticks; do not cut all the way. Brush with butter and drizzle garlic bread seasoning.

Preheat the oven to 180°C for 10 minutes. Use a high rack to place the bread in the oven. Bake the bread at 180°C for 8 minutes and again at 220°C for 4 – 5 minutes or until you have a nice golden color on the surface of the bread.