Kids Paneer Pizza Recipe

Activate Yeast

In a small bowl combine warm water and warm milk (lukewarm, about 37–43°C). Stir in sugar and sprinkle the instant dry yeast on top. Let stand 5–7 minutes until frothy.

Make Dough

In a large mixing bowl, combine 2 cups all-purpose flour and 1 tsp salt. Make a well in the center and add the activated yeast mixture and 1 tbsp olive oil. Mix with a spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer for 5 minutes with the dough hook. If dough is sticky, sprinkle up to 1–2 tbsp additional flour as needed.

First Rise

Lightly oil the mixing bowl, place the dough ball back in, cover with a damp cloth or plastic wrap, and let rise in a warm place for 45–60 minutes or until doubled in size.

While the dough rises, make the quick tomato sauce. Heat 1 tsp olive oil in a small saucepan over medium heat. Add 3 tbsp tomato puree and 1 tbsp tomato ketchup, stir and simmer gently for 4–5 minutes to reduce slightly.

Stir in 1 tsp dried oregano, 1 tsp dried basil, a pinch of salt and black pepper. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Prepare Paneer

Cut 150 g paneer into small cubes (about 1 cm). Optional: lightly sauté paneer cubes in 1 tsp oil for 2 minutes to warm and remove rawness, then set aside. For creamier bites, toss paneer in a pinch of salt and dried oregano.

Prepare Vegetables & Cheese

Thinly slice 1 medium tomato and 1 cup mixed bell peppers. Drain pineapple if using canned. Slice black olives if not pre-sliced. Measure 1.5 cups shredded mozzarella and set all toppings ready.

Preheat oven to 230°C (450°F). If using a pizza stone, place it in the oven while preheating. If you have a baking tray, lightly dust it with 1 tsp cornmeal or semolina and 1 tsp flour.

Punch down the risen dough and transfer to a lightly floured surface. Roll or stretch into a 10–11 inch (25–28 cm) round for a kids-size pizza, about 1/4 inch (6 mm) thick. Transfer dough to the prepared baking tray or a peel dusted with semolina.

Brush the dough lightly with 1 tsp olive oil around the edge to encourage browning. Spread the cooled tomato sauce evenly over the base, leaving a 1-cm border for the crust.

Sprinkle about half of the shredded mozzarella over the sauce. Distribute paneer cubes evenly, then add pineapple pieces, bell pepper slices, tomato slices, and sliced black olives. Top with the remaining mozzarella.

Optional: Brush the exposed crust with 1 tsp melted butter for a softer, golden edge.

Bake in the preheated oven for 10–14 minutes, or until the crust is golden and cheese is bubbling and lightly browned. If using a very hot stone, check at 8 minutes.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle 1 tsp chopped fresh coriander or a pinch of dried oregano over the top for garnish.

Slice into 6 kid-friendly slices and serve warm.