Tandoori Paneer Pizza (With Makhani Sauce)

Imagine biting into a pizza where every layer brings together the deep, smoky flavors of paneer tikka and the rich, buttery warmth of makhani sauce (aka the butter chicken simmer sauce). This tandoori paneer pizza isn’t just another fusion recipe—it’s a balance of comforting cheesy, and creamy textures of classic pizza with the bold North Indian spices.

Desi pizzas are a huge favorite in our house! Growing up, we ate plenty of bread pizzas (anyone else?). Mom would mix leftover makhani gravy with onions, capsicum (green bell peppers), corn kernels and paneer. She’d spread this flavorful mixture over bread slices and top them with melty Amul cheese to seal the deal!

That’s where my love for paneer pizza began. I love the lush, velevety makhani sauce on the base, topped with juicy tandoori paneer tikka, jalapeños, sliced onions (a must in desi pizzas!), and plenty of shredded mozzarella.

This paneer pizza recipe is a riot of flavors in every bite—I make it often! Simply marinate paneer tikka quickly, and I almost always have makhani sauce ready in the freezer. For a non-vegetarian pizza, you can swap the paneer with chicken tikka to make a delicious chicken tikka pizza.

Why I love this recipe

• Dhaba-Inspired Flavors – Slightly charred edges of paneer tikka and a smoky, spiced makhani sauce make this pizza stand out.
• Creamy & Savory Base – Buttery makhani gravy combined with tandoori tikka gives is a perfect combination and gives the pizza deep layer of flavors.
• Perfectly Balanced – The crisp crust, soft & spicy paneer, sweetish acidity of tomatoes, and gooey cheese complement each other in every bite.
• Good Way to Use Up Leftovers - If you have any! 99% of the time, I make paneer tikka and makhani based curries for parties. Save up if you got those leftovers and put together on pizza night! 
• Crowd pleaser - Everyone loves a good vegetarian pizza and this one is easily a huge favorite with kids and grown ups whenever I serve it!

Notes

• I use store bought pizza crust in my recipe, however tandoori naan or garlic naan will work beautifully as the pizza base. In fact, it will add even more oomph to this indian pizza recipe.
• You could make a big batch of my makhani sauce and use a portion to top the pizza. However, in the recipe card, I am also sharing a quick makhani sauce that makes the perfect quantity to top the pizza.
• You could customize the toppings to your liking and use bell peppers or mushrooms. However, since indian tikka is usually served with red onion , I stick to those. Jalapeños add the perfect kick to this pizza.
• If you want to go the extra step, mix garlic paste with bit of softened butter and brush on sides of the pizza crust! Yum!

Ingredients

• Paneer Tikka - Use homemade tandoori paneer tikka or if you have leftovers from party the other day or a takeout, use up those. 
• Cheese -I use shredded mozzarella cheese, however you could use a combination of 1-2 kinds of cheese.
• Jalapeños- Both fresh and pickled work. If you dont have jalapenos, add any kind of sharp green chili peppers.
• Sauce - I use makhani sauce. If you are in a rush, bottled pizza sauce will work too.

How To Make Paneer Tikka Pizza

Make the Paneer Tikka

1. In a large bowl, whisk together all the listed marinade ingredients -  thick yogurt, spices (red chili powder, coriander powder, garam masala powder), ginger & garlic, salt and lemon juice.
2. Add the paneer (cut in small cubes) and using your hands or soft spatula, coat them evenly. Cover with plastic wrap and let marinate while you make the makhani sauce. There is no need to cook the tikka, it will cook when we bake the pizza.

Make the Makhani Sauce

3. In a pan, heat butter and oil together.
4. Add the whole spices— cardamom, and cinnamon. Fry for 8-10 seconds until aromatic.
5. Add the onions and fry until lightly browned, about 3 minutes.
6. Stir in the ginger-garlic paste and all powdered spices, and fry with onions for 30 seconds.
7. Pour in the tomato sauce and mix well. Let it cook on low medium heat for about 7-10 minutes until the sauce thickens and the oil starts to separate. If the mixture becomes too dry, add ¼ cup of water to maintain a thick, slurry-like consistency.
8. Strain the sauce using a colander into a bowl, then immediately mix in the cream, garam masala powder, and kasuri methi. Stir well. Your makhani sauce is ready.

Assemble and Bake the Pizza

9. Preheat your oven to 425°F or the baking temperature listed on your pizza crust package.
10. Place the pizza crust on a pizza pan.  If using a cast iron skillet, grease it lightly. You can also use a baking sheet lined with parchment paper, pizza stone or, pizza steel.
11. Spread the makhani sauce evenly over the dough, leaving 1 inch border around the edges.
12. Sprinkle the shredded mozarella cheese over the sauce.

13. Arrange the marinated paneer cubes, sliced onions, and jalapeños on top. Add more cheese if desired. Drizzle lightly with oil.
14. Brush the edges of pizza with butter or olive oil. Bake for 11-13 minutes (or the time mentioned on your crust package) until the cheese melts and the edges are golden brown.

15. Slice and enjoy. I love to drizzle it with green chutney.