Description
This homemade Paneer Pizza combines the rich flavors of Indian-spiced paneer with classic Italian pizza elements, creating a unique fusion dish. Made from scratch with a soft, chewy bread flour crust, a flavorful creamy marinara sauce enriched with cashews, and marinated paneer cubes with bell peppers and onions, this pizza delivers vibrant, spicy, and savory layers. Perfect for those who enjoy a gourmet twist on traditional pizza, it’s baked to golden perfection with melted mozzarella and garnished with fresh cilantro for a bright finish.
Ingredients
For Pizza Dough
- 450 grams (around 3 cups) Bread flour or all-purpose flour
- 2 tsp Instant yeast
- 1 tbsp Sugar
- 1 teaspoon Salt
- 1 1/3 cup (around 300 ml) Warm water
- 2 tablespoons Extra virgin olive oil
For Paneer Marinade
- 250 grams Paneer cubes
- 1 cup Red bell peppers, chopped into cubes
- 1 cup Green bell peppers, chopped into cubes
- 1/2 cup Onion, chopped into cubes
- 1/2 teaspoon Ginger (grated or minced)
- ½ teaspoon Garlic (minced)
- 1 1/2 teaspoon Chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin powder
- 1 tsp Salt or to taste
- ¼ teaspoon Turmeric powder
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 tablespoon Olive oil
For Sauce
- 1 1/2 cups Marinara sauce (good quality)
- ½ cup Onion, chopped
- ½ tablespoon Grated garlic
- 3 tablespoons Cashew nuts
- 1 teaspoon Garam masala
- 1 teaspoon Kasuri methi
- 1 teaspoon Chili flakes (adjust to taste)
- ½ teaspoon Italian seasoning
- ½ tablespoon Maple syrup
- 1 tablespoon Butter
- ½ teaspoon Salt or to taste
Toppings
- 2 cups Mozzarella cheese
- Finely chopped cilantro for garnishing
- 1 ½ tablespoon Olive oil (to drizzle on top before baking)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the bread flour, salt, sugar, instant yeast, and olive oil. Mix well to distribute the ingredients evenly.
- Knead the Dough: Add lukewarm water to the dry ingredients and knead using a stand mixer fitted with a dough hook or paddle attachment on speed 2 for 5 to 7 minutes until the dough is soft and smooth. If you don’t have a stand mixer, knead by hand for 8 to 10 minutes until the texture is soft and elastic.
- Let the Dough Rise: Lightly grease the bowl with oil or nonstick spray, place the dough back in it, and turn to coat all sides with oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for about 1 hour or until it doubles in size, in a warm place.
- Marinate the Paneer: In a bowl, add paneer cubes, chopped red and green bell peppers, and onion. Sprinkle in the red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, kasuri methi, ginger, garlic, salt, and olive oil. Mix thoroughly to coat the paneer and vegetables evenly. Cover and let it sit for 30 minutes to absorb the flavors.
- Make the Sauce: Heat butter in a pan over medium heat. Add chopped garlic and onion, sauté for 2 to 3 minutes until onions are translucent, stirring occasionally to prevent burning.
- Add Sauce Ingredients: Stir in the marinara sauce, garam masala, kasuri methi, Italian seasoning, chili flakes, and salt. Mix well, cover, and cook on low heat for 2 to 3 minutes. Add cashew nuts and mix again. Turn off the heat and let the mixture cool.
- Blend Sauce: Transfer the cooled sauce mixture into a blender and blend until smooth. Set aside for assembling.
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet larger than 14 inches with parchment paper or prepare a pizza stone.
- Shape the Dough: Once the dough has risen, punch it down gently to release air bubbles. Divide the dough into two equal parts. If not using immediately, refrigerate one half for later use.
- Roll Out Dough: On a lightly floured work surface, roll out one portion of dough into a 14-inch round circle, about one-third inch thick. Transfer the rolled dough onto the parchment paper or pizza stone.
- Form the Crust Edge: Pinch the edges of the dough to create a rim which will hold the toppings and sauce.
- Assemble the Pizza: Spread half of the prepared sauce evenly over the crust. Sprinkle half the mozzarella cheese on top.
- Add Toppings: Distribute half of the marinated paneer, bell pepper, and onion mixture over the cheese. Drizzle 1 ½ tablespoons of olive oil evenly over the toppings.
- Bake Pizza: Place the pizza on the middle rack of the preheated oven. Bake for 15-20 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Garnish and Serve: Remove the pizza from the oven, garnish with finely chopped cilantro, cut into slices, and serve hot.
- Repeat for Second Pizza: Prepare the second pizza the same way with the remaining dough, sauce, cheese, and toppings.
Notes
- Use warm water around 100-110°F (38-43°C) to activate the yeast properly for the best dough rise.
- If you don't have a stand mixer, ensure thorough hand kneading to achieve a smooth and elastic dough texture.
- Resting marinated paneer helps the spices penetrate well for richer flavor.
- The marinara sauce blended with cashews creates a creamy texture, but you can substitute cashews with cream or omit for a lighter sauce.
- Adjust chili flakes and chili powder quantities based on your preferred spice level.
- Storing the extra dough in the refrigerator can preserve it for up to 2 days; bring to room temperature before rolling out.
- Using parchment paper makes transferring the pizza easier and prevents sticking.
- The 15-20 minutes bake time may vary slightly depending on your oven's performance; watch for bubbly cheese and a golden crust.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: Indian-Italian Fusion
