Paneer Tikka Pizza

Thin crust Pizza Base

Ingredients:

2 cups all purpose flour plus extra for dusting

1 cup warm water

1-1/4 teaspoon active dry yeast

salt to taste

1 teaspoon sugar

1-2 teaspoon olive oil

Start by adding yeast and sugar to warm water and set aside for the yeast to activate, approximately 10 minutes.

In a separate bowl, sift together the dry ingredients and make a well in the center.

After yeast has activated and it becomes foamy, add it to the flour along with oil and knead into a soft dough.

Once the dough comes together, place in a well-oiled bowl and cover it with a kitchen towel or cling wrap and let it double in size in a warm place.

After an hour, once the dough has risen to double, place it on a well-floured surface and punch it down.

This makes a total of two 11 inch pizzas.

For the topping:

1 cup cubed paneer

1 cup cubed onion and bell pepper

For marination

1 cup yogurt or more depending on the thickness

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon ginger garlic paste

1 teaspoon red chili powder

1 teaspoon tandoori powder

Salt to taste

Others:

1 cup marinara

Freshly grated mozzarella cheese

Start by mixing all the spices and ginger garlic paste with yogurt along with salt. Now add cubed paneer along with bell pepper and onion and mix well, making sure paneer does not break. Keep this aside for 30 minutes so it marinates well.

After 30 minutes, pre-heat oven to 400 degrees Fahrenheit and grease your baking tray or grill pan and place the marinated paneer, bell pepper and onion on to it either using skewer sticks or directly. Grill/bake until it turns crispy.

Let this cool down completely.

Meanwhile, punch down the pizza dough and divide it into 2, take one portion of it and roll it out using a rolling pin or spread it out with your fingers on a greased pizza pan.

Spread the marinara sauce and place the grilled paneer vegetable mixture. Top it with mozzarella cheese and bake it at 400 degrees Fahrenheit for 15-20 or until the crust is golden brown. Serve hot.

Enjoy.

Comments

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