Tandoori Palak Paneer Pizza Recipe

activate yeast & mix dough

In a small bowl, stir warm water, sugar and active dry yeast. Let stand 5–7 minutes until foamy. In a large bowl combine flour and salt. Add yeast mixture and olive oil; mix until a shaggy dough forms.

knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. (Or use a stand mixer with dough hook for 4–5 minutes.)

first rise

Lightly oil a bowl, place dough inside, cover with damp cloth or plastic wrap and let rise in a warm place until doubled, about 60–75 minutes.

marinate paneer

In a bowl combine yogurt, ginger-garlic paste, tandoori masala, red chili powder, garam masala, lemon juice and salt. Gently fold in paneer cubes so they are evenly coated. Marinate 15–30 minutes (longer for deeper flavor).

cook paneer

Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add marinated paneer cubes and sear 2–3 minutes per side until lightly charred and golden. Remove and set aside on paper towel. Alternatively, broil 3–4 minutes per side on a lined sheet.

blanch spinach

Bring a medium pot of water to a boil. Add spinach and blanch 1 minute until wilted and bright green. Drain and immediately plunge into ice water to stop cooking. Drain well and squeeze out excess water. Reserve.

sauté aromatics

Heat 1 tablespoon oil or ghee in a skillet over medium heat. Add cumin seeds and let them splutter about 20–30 seconds. Add chopped onion and sauté until translucent, 4–5 minutes. Add ginger, garlic and green chili; cook 1 minute until fragrant.

cook tomato & spices

Add chopped tomato, ground coriander and cumin powder. Cook until tomato softens and oil separates, ~4 minutes.

blend spinach sauce

Add blanched spinach to the pan with 1/4 cup water. Cook 1–2 minutes to combine. Transfer mixture to a blender, add kasuri methi and blend to a smooth, slightly coarse sauce. Return to pan, stir in cream, adjust salt and finish with 1/2 teaspoon lemon juice. Keep warm.

preheat oven & shape dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Punch down the dough and divide into 2 equal portions for medium-thin crusts. On a floured surface, stretch or roll each portion to a 10–11 inch round (about 1/4" thick).

build pizza

Place the stretched dough on a parchment-lined baking sheet or pizza peel. Spread a thin, even layer (about 1/2–3/4 cup) of the warm palak sauce over the crust, leaving a 1/2" edge. Sprinkle 3/4 cup shredded mozzarella over the sauce. Distribute the tandoori-paneer cubes across the pizza, scatter thin red onion slices and a light dusting of grated parmesan if using. Add another light sprinkle of mozzarella (about 1/4 cup) to help topping adhesion.

bake

Slide pizza into the hot oven (onto stone or baking sheet). Bake 10–12 minutes until crust is golden and cheese is bubbly and slightly browned. Rotate halfway through for even baking.

finish & serve

Remove pizza from oven. Drizzle olive oil lightly, sprinkle chopped cilantro and chili flakes to taste. Let rest 2–3 minutes, slice into 6–8 pieces and serve warm.