Paneer Pizza
Equipment
Ingredients
Pizza Base
lukewarm water (lukewarm)
180 ml
sugar
10 g
instant yeast
3 g
extra virgin olive oil
20 ml
all purpose flour
125 g
whole wheat flour
125 g
salt
5 g
Paneer Topping
paneer cubes (diced)
100 g
salt
3 g
thick yogurt
30 ml
turmeric
1 g
cumin powder
1 g
coriander powder
2 g
paprika
2 g
ginger garlic paste
5 g
olive oil
15 ml
Final Toppings
pizza sauce
45 ml
mozzarella cheese (shredded)
113 g
boiled corn (cubed)
50 g
bell peppers (cubed)
80 g
onions (cubed)
60 g
dried basil
1 g
dried oregano
1 g
red chili flakes
1 g
Instructions
Prepare the yeast mixture
Weigh the lukewarm water and dissolve sugar in it. Add instant yeast and mix lightly.
Add olive oil
Add olive oil to the yeast mixture in a large mixing bowl.
Add first half of flour
Add half of the flour mix and salt to the wet ingredients. Mix with a spatula or spoon.
Knead the dough
Add remaining flour and knead for 5-10 minutes. Do not add more than 3-4 tablespoons of extra flour during kneading.
Shape the dough
Tuck towards the bottom and shape into a smooth ball.
Proof the dough
Grease the bowl and the dough with olive oil. Keep covered airtight in a warm place until it doubles in size (about 1 hour).
Divide the dough
Once doubled in size, punch the air out, make a smooth ball. Divide into two parts.
Marinate the paneer
Mix paneer cubes with salt, yogurt, turmeric, cumin, coriander, paprika, ginger garlic paste and olive oil.
Pan fry the paneer
Pan fry the marinated paneer cubes until golden.
Roll out the pizza base
Roll out the dough to approximately 10 inches.
Assemble the pizza
Apply pizza sauce, mozzarella cheese, toppings of your choice, and fried paneer cubes. Top with more mozzarella.
Bake the pizza
Bake in a preheated oven at 230°C for 10-11 minutes.
Garnish and serve
Garnish with olive oil, dried oregano, basil and red chili flakes. Serve hot.
Original recipe
Storage
Store leftover pizza in an airtight container. Dough can be refrigerated up to 3 days or frozen up to 2 months.
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