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Paneer Makhani Pizza

A fusion indo - italian pizza with homemade pizza dough topped with makhani sauce, juicy paneer tikka and lots of cheese.
Prep Time2 hrs 30 mins
Cook Time15 mins
Course: Main Course, Snack
Cuisine: Indian, Italian
Servings: 1 Pizza (12 inch)

Equipment

  • mixing bowls

Ingredients

Make the Pizza Dough

  • 2-2.5 cups all purpose flour (250-290gms)
  • 1 package active dry yeast (7gm)
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1.5 tbsp olive oil
  • 1/2 tsp garlic powder
  • 3/4 cup warm water

Quick Makhani Sauce (Makes about 2 cups)

  • 1 tbsp oil
  • 2 tbsp butter
  • 1 inch cinnamon stick
  • 2 green cardamom
  • 1 clove
  • 1/2 cup finely chopped onions
  • 1 tbsp ginger garlic paste
  • 2.5 cups tomato puree (Simply blanch 4-5 large fresh tomatoes and puree them in blender)
  • 1/2 tsp kashmiri chilli powder
  • 1/2 tsp sugar
  • 1 tsp garam masala
  • 1/2 tbsp kasuri methi
  • 1.5 tbsp heavy cream

Paneer Tikka

  • 150 gms paneer cut in cubes
  • 1 tbsp yogurt
  • 1 tbsp ginger garlic paste
  • 1/2 tsp coriander powder
  • 1/2 tsp hot chilli powder or to taste
  • 1/2 tbsp fresh lemom juice
  • 1 tsp kasuri methi
  • 1/2 tsp chaat masala
  • 1/2 tsp garam masala
  • 1 tbsp oil
  • Salt to taste

Pizza Toppings

  • Shredded low moisture mozarella cheese as much or as less you like
  • Sliced Onions as much or as less you like
  • Pickled Jalapenos as much or as less you like

Instructions

Make the pizza dough

  • In a small bowl, empty the yeast packet. Add 3 tbsp luke warm water (of the 3/4 cup), add sugar, give a gentle mix and let the yeast bloom for 5 minutes. You should see bubbles once bloomed else start over.
  • In a large bowl, add the 2 cups flour salt, olive oil and garlic powder. Using your fingers mix everthing well. You can add some dried herbs to the flour as well.
  • Pour the yeast mix over the flour. Add remaining water. Using your hand mixer attached with the dough hook, mix the dough for a minute on medium speed or so till it starts clumping around the hook into a ball.
  • On a floured surface, take out the dough ball and knead for 3-4 minutes until its smooth and springs back when you press it with a finger. Add a little flour if the dough feels wet at any point. Pizza dough should not be sticky but its a pretty soft dough.
  • Place the dough in a large oiled bowl. Rub the surface of the dough ball with some olive oil. Cover with a cloth or cling film and place in warm place to rise for 1-2 hours (depends on the tempetature of where you live). The dough should double in volume after the rise.

Make the Makhani Sauce

  • In a pan, warm up the butter and oil together. Add the whole spices - cloves, cardamom & cinnmaon and saute for 15 seconds. Add the onions to the pan and saute the onions till lightly browned for about 3 minutes.
  • Once the onions are browned, add the ginger garlic paste along with the powdered spices. Saute for 30 seconds.
  • Add the tomato puree next and mix well. Let the tomato puree cook down for about 5 minutes tll you see that the sauce is thick and oil is starting to seperate. Switch off the stove. Dont dry the tomatoes too much, add 1/4 cup water if needed to make a thick slurry like consistency sauce.
  • Strain the makhani sauce into a bowl and immediately mix in the cream, garam masala and kasuri methi. Mix well. Makhani sauce is ready to go.

Make the Paneer Tikka

  • In a bowl, add all the ingredints except paneer. Using a whisk, mix well to make a smooth paste.
  • Add the paneer cubes and mix well to coat using your fingers. Marinate for 15 minutes.
  • Once marinated you can cook the paneer on a heated tawa brushing oil on all sides. Alternatively, you can skewer the paneer, brush oil and broil in oven for 3-4 minutes each side. Dont cook the panner too much since it will cook with the pizza as well.

Assebmle and Bake Pizza

  • Preheat ypur oven to 475 F. I use my seasoned cast iron skillet to bake pizza. You can use your baking sheet lined with parchment paper or pizza steel (if you have one).
  • Punch down the risen dough and on a floured surface, using your hands in a circular motion shape it in a circle.
  • Place the shaped pizza dough into the cast iron griddle/baking sheet/pizza steel.
  • Laddle makhani sauce on top of the dough leaving a little space from the edges. Add the shredded cheese over the sauce.
  • Place the paneer tikka, onions and jalapenos on top of cheese. Drizzle with a little oil.
  • Bake the dough for 8-12 minutes untill the cheese has melted and the edges are golden.
  • Slice & Serve. Enjoy!

Notes

  1. Use chicken in this recipe instead of paneer to make chicken makkahi pizza.
  2. Use any kind of vegetables for topping.
  3. You make make all the elements 1-2 days in advance and assemble and bake the pizza. This dough rests well in the fridge for 2 days after proofing.