Paneer Pizza (tandori Flavor) Recipe

Make and Proof Dough

In a large bowl, whisk together 3 cups flour, 1 tsp yeast, 1 tsp sugar and 1 tsp salt. Add 1 cup warm water and 2 tbs olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 7–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–75 minutes.

Shape Pan Crust

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside. Once dough has doubled, punch down and divide into two equal portions for two medium pan-style pizzas (serves 4) or keep whole for one large. On a lightly oiled or cornmeal-dusted baking sheet or round pan, press each dough piece with fingers to a 10–11 inch pan-crust thickness, leaving a slightly thicker rim. Dock lightly with a fork if desired.

Marinate Paneer

In a bowl combine 3 tbs yogurt, 1 tbs ginger-garlic paste, 1.5 tbs tandoori masala, 1 tsp Kashmiri chili, 0.5 tsp cumin, 0.5 tsp garam masala, 1 tbs lemon juice, 0.75 tsp salt and 1 tbs vegetable oil. Stir to a smooth paste. Add 300 g paneer cubes and gently toss to coat. Let marinate 20–30 minutes (or up to 2 hours refrigerated).

Cook Paneer

Heat a nonstick skillet or grill pan over medium-high heat. Add a little oil, then sear marinated paneer cubes 2–3 minutes per side until lightly charred and cooked through. Remove to a plate. Alternatively, bake on a sheet at 425°F (220°C) for 8–10 minutes, turning once.

Prepare vegetables: thinly slice 1/2 cup red onion, thinly slice 1/2 cup bell pepper, dice 1 medium tomato (remove seeds to avoid sogginess), and julienne 1 tsp fresh ginger. Toss vegetables lightly so they are ready to top the pizza raw — they will roast in the oven.

Make Quick Pizza Sauce

In a small saucepan, heat 1 tsp olive oil over medium heat and sauté 1 tsp minced garlic about 30 seconds until fragrant. Add 1/2 cup tomato passata, 1 tsp tomato paste, 0.5 tsp dried oregano, 0.25 tsp salt and 0.25 tsp sugar. Simmer gently 4–5 minutes until slightly thickened. Cool slightly.

Assemble Pizza

Spread a thin, even layer (about 3–4 tbs) of the sauce over each prepared pan crust, leaving the rim. Sprinkle a layer of shredded mozzarella (about 3/4 cup per pizza) and a light scattering of cheddar if using. Distribute seared tandoori paneer cubes evenly, then top with sliced onions, bell pepper, diced tomato and julienned ginger. Finish with a light pinch of red chili flakes (about 1/4 tsp per pizza) and sprinkle chopped cilantro on top.

Bake

Slide the assembled pizza on the hot stone or baking sheet in the preheated 500°F (260°C) oven. Bake 8–12 minutes until crust is golden and cheese is bubbling and slightly browned. Rotate halfway for even baking if necessary.

Finish & Serve

Remove pizza and brush the crust lightly with 1 tsp butter or oil. Let rest 2 minutes, then garnish with remaining cilantro and squeeze lemon wedge over the top to taste. Slice and serve hot.