Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. Lightly dust a pizza peel or baking sheet with cornmeal or semolina.

On a floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer to the prepared peel or baking sheet. Brush the outer rim lightly with olive oil for a golden crust.

Light Kadai Paneer Sauce

Cook aromatics

Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Add chopped onion and sauté 3–4 minutes until translucent. Add garlic, ginger and green chili and cook 30 seconds until fragrant.

Add the roughly chopped tomatoes and red bell pepper to the skillet. Cook 6–8 minutes over medium heat until tomatoes break down and mixture softens, stirring occasionally.

Blend to a smooth sauce

Let the tomato-onion mixture cool slightly (2–3 minutes). Transfer to a blender with 100 g fresh paneer. Add 1 tsp kadai masala, 1/2 tsp coriander powder, 1/4 tsp red chili powder, 1/2 tsp crushed kasuri methi, 1 tsp salt and 2 tablespoons water. Blend to a smooth but slightly thick sauce. Taste and adjust salt or chili. If sauce is too thick, add 1 tablespoon water at a time to reach a spreadable consistency.

Optionally warm the blended sauce in the skillet for 1–2 minutes to marry flavors; keep it slightly thick so it won't make the crust soggy.

Toppings

Prepare paneer and vegetables

Toss paneer cubes with 1/4 tsp salt, 1/8 tsp black pepper and 1/2 tsp lemon juice. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat and lightly sear paneer cubes 1–2 minutes per side until golden but not hard. Set aside. Slice bell peppers, red onion and scallions as listed.

Assemble pizza

Spread an even layer (about 3/4 cup) of the light kadai paneer sauce over the stretched dough, leaving a 1/2-inch rim for the crust. Sprinkle 3/4 cup shredded mozzarella evenly over the sauce. Distribute seared paneer cubes, sliced red and green bell peppers and red onion in an even layer. Add the remaining 1/4 cup shredded cheese and optional cheddar in small pinches for extra flavor. Scatter sliced scallions (reserve a few green tops for garnish).

Bake & Finish

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–12 minutes, or until crust is golden and cheese is bubbly and slightly browned. Rotate halfway through for even browning.

Garnish and serve

Remove pizza from oven. Immediately sprinkle chopped cilantro and a pinch of red chili flakes over the top. Drizzle 1 teaspoon olive oil or melted butter around the crust. Let rest 2–3 minutes, slice into 6–8 pieces and serve hot.