Preheat the oven to 475°F (245°C) with a pizza stone or baking sheet inside. On a lightly floured surface, stretch or roll the pizza dough to a 10–12 inch round (about 1/4 inch thick). Transfer the dough to a piece of parchment if using a baking sheet, or a well-floured peel if using a stone.

Brush the dough lightly with 1 tbs olive oil, then rub the minced garlic over the surface and sprinkle 1/4 tsp salt evenly — this prevents the base from getting soggy and adds flavor.

Sauce (quick spiced tomato)

In a small bowl, combine 1/4 cup tomato paste or pizza sauce, 1 tsp olive oil, 1/4 tsp cumin powder, 1/4 tsp garlic powder and 1/8 tsp salt. Stir until smooth. Spread an even layer (about 3–4 tbs) over the prepared dough, leaving a 1/2 inch rim for the crust.

Channa Masala (chickpea topping)

Cook spiced chickpeas

Heat 1 tbs vegetable oil in a medium skillet over medium heat. Add 1/2 cup finely chopped onion and sauté until translucent, about 3–4 minutes. Add 1 tsp grated ginger and 1/2 tsp chopped green chili (if using) and sauté 30 seconds until fragrant.

Add 1/2 cup finely chopped tomato and cook 2–3 minutes until softened. Stir in 1 tbs channa masala powder (or garam masala), 1/2 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp turmeric, 1/4 tsp red chili powder and 1/2 tsp salt. Cook 1 minute to toast the spices.

Add 1 cup drained chickpeas and 2 tbs water. Reduce heat to low and lightly mash about half the chickpeas with the back of a spoon to create a saucy but chunky mixture. Simmer 3–4 minutes until the mixture is thick but spreadable. Stir in 1/2 tsp amchur or 1/2 tsp lemon juice and 2 tbs chopped cilantro. Remove from heat and let cool slightly (5 minutes) so it won't make the pizza soggy.

Cheese & Toppings

Scatter about 1 cup (two-thirds) of the shredded mozzarella over the sauced dough in an even layer. Reserve the remaining 1/2 cup for finishing.

Evenly spoon the warm but not hot channa masala over the cheese layer, distributing chickpeas and sauce to leave some visible cheese. Scatter the pan-fried paneer cubes (if using), thinly sliced red onion and bell pepper across the top.

Sprinkle the remaining 1/2 cup shredded mozzarella over the toppings so the pizza browns and the toppings bind together.

Baking & Finishing

Carefully transfer the pizza (on parchment or peel) to the preheated stone or baking sheet. Bake for 10–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and slightly browned.

Remove the pizza from the oven. Immediately sprinkle 1/4 tsp crushed red pepper or chaat masala over the top and garnish with 2 tbs fresh cilantro leaves. Let rest 2–3 minutes, then slice and serve.