Paneer Makhani Pizza

An easy from scratch paneer makhani pizza recipe with a homemade whole wheat crust. A great vegetarian option for pizza and paneer lovers. 

The recipe for the Paneer Makhani Pizza should have been posted last week. Last week and most of this week has been a little stressful and as a result I could not. I also missed my 10 year blog anniversary which was on 27th July. Yup, its been 10 years of blogging on novicehousewife.com ! I was supposed to do an update post which was not going to be a recipe post but more personal. Instead life came in the way and I could not get the post up. I will definitely do that post but it will take a few days to have it live.

We had to go to Chandigarh for my passport work last week. It was great seeing my parents after 5 months, the longest I have gone without seeing them after I got back from the US. I also got to see a few of my Chandigarh friends and family after a very long time, and it was nice to get a glimpse of how life was back when things were normal. We still took our precautions but I didn’t realize how much the both of us had been missing company and the joy of a small get together.

We have done absolutely no socializing the last 5 months. With the exception of Anubhav’s brother and dad, it has just been the two of us in the house day in and day out. And while there were issues too personal to talk about on the blog during our Chandigarh visit, it was nice meeting our family and select friends. I also got to meet my darling niece who is staying with my parents, and we baked cupcakes together. These chocolate cupcake recipe with vanilla frosting, and it was so much fun.

Once back, we learnt that Anubhav has got a kidney stone.  Since the pain was so severe the first day, we were scared it could be appendicitis. Fortunately it wasn’t but not that having a kidney stone has been any better. And its been a constant worry for both of us as he is not sleeping at all during the night. In the midst of all this I had my first outside shoot after 5 months of working from home.

Since Anubhav still is experiencing pain, mentally it has been exhausting. Pain killers help but once their effect wears out the pain returns. I am reading up on home remedies that can help break the stone- lots of water of course is one. Adding lemon juice in the water, basil, pomegranate juice plus working on including horse gram in our diet.

Meanwhile the house is in a mess.

I haven’t been able to unpack and sort out all the props. The shoot was a tiring 10 hour long shoot with only a small lunch break in between. Styling jobs even though for the client might seem like a one day job, in reality even with limited sourcing/pre production are 3 day jobs for the stylist. One day before the shoot goes in sourcing ingredients, sorting props and packing them. The day after the shoot goes in unpacking props and placing them back. Shoot day, besides the 8-10 hour on set shoot, 2 hours go in packing and unpacking the props, and another hour or so goes in loading and unloading the car. Traveling time is additional. Effectively it becomes a 12-14 hour day. And in some cases, not only are you styling the shoot, you are also donning the cap of the art director for the shoot.

But that’s enough of the reality check, and a small explanation why I have been away and why this post for paneer makhani pizza got delayed. Let’s get to the recipe then.

PANEER MAKHANI PIZZA

I have a recipe for butter chicken pizza on the blog already. The recipe for this paneer makhani pizza is based off that. I use the whole wheat pizza dough recipe for the dough, and while you could prep the dough and within an hour or so bake the pizzas, resting the dough for a day gives even better results.

The makhani sauce is a quick version makhani sauce that I use for this pizza. You can use the makhani sauce to make paneer makhani too. There is a more elaborate makhani sauce recipe on the blog using fresh tomatoes, but honestly for this pizza this sauce works beautifully and is quick to make. You could use the marination ingredients to just make paneer tikka too. Effectively this recipe is 3 recipes – pizza base, makhani sauce, paneer tikka that work great alone, but together give even more brilliant results.

I hope you get to try the recipe, and in case you do please let me know how it goes in the comments for you.

5.0 from 1 reviews

Paneer Makhani Pizza

 

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Prep time

2 hours

Cook time

30 mins

Total time

2 hours 30 mins

 

An easy from scratch paneer makhani pizza recipe with a homemade whole wheat crust. A great vegetarian option for pizza and paneer lovers.

Author: Shumaila

Recipe type: Dinner

Cuisine: Indian, italian, fusion

Serves: 2 pizzas

Ingredients

For the quick makhani sauce: (you might have some leftover)

• 2 tbsp ghee
• 1 tsp cumin seeds
• 2 pieces cardamom
• 2 cloves
• 1 inch cinnamon
• 4 cloves of garlic, finely chopped
• 1 onion, finely chopped
• 1 tsp ginger powder
• 1 tsp red chilli powder
• ½ tsp haldi
• 400 gms tomato puree
• 2 tbsp cream
• 1 tsp sugar (optional)
• 1 tsp crushed kasoori methi
• ½ tsp garam masala

For the marination

• 200 gms paneer, cut into cubes
• 2 tbsp yogurt
• 1 tbsp lemon juice
• ½ tbsp ginger garlic paste
• 1 tbsp oil
• 1 tsp red chili powder
• 1 tsp kasuri methi
• ½ tsp coriander powder
• ½ tsp garam masala
• ½ tsp cumin powder
• ¼ tsp turmeric powder

For the pizza

• 2 onions, sliced or chopped in rings
• 1 green bell pepper, sliced
• ½ portion whole wheat pizza dough (recipe in blog archives)
• Grated mozzarella cheese, as little or as much as your waist wants you to add 🙂

Instructions

Pizza dough:

1. Make the pizza dough according to the recipe, and let the dough double in size. In the meantime make the makhani sauce.

For the makhani sauce:

1. In a pan, heat the ghee on medium heat. Add the cumin seeds, cardamom, cloves, cinnamon stick and sauté till cumin seeds sizzle, careful as to not burn the whole spices.
2. Add the garlic and sauté for a few seconds. Add in the onions, and cook for 5 minutes till translucent.
3. Add the turmeric powder and red chili powder and mix.
4. Add the tomato puree. Cook on low for 10 minutes, till the oil separates.
5. Add the cream, sugar (optional) and ginger powder. Bring to a simmer. Cook for another 5-10 minutes. Add garam masala and kasoori methi. Remove from flame. Let cool a bit and then puree to it.

For the paneer marination:

1. In a bowl mix together the yogurt, lemon juice, ginger garlic paste, oil, red chili powder, kasoori methi, coriander powder, garam masala, cumin powder, turmeric powder.
2. Marinate the paneer with the mixture. Keep for 15 minutes. Broil in the oven for 8-10 minutes.
3. Alternatively you could also cook the paneer in a little oil till nicely charred on all sides.

Making the pizzas:

1. Preheat oven to the maximum temperature your oven allows, generally 550F/300C. Mine goes only to 250 F. Before preheating, place a thick baking sheet with the back side up. This way the tray also heats up as the oven heats up, acting like a pizza stone. If you have a pizza stone, use that.
2. Working with one portion at a time, roll out the pizza dough. Transfer the dough to a square piece of parchment paper.
3. Butter or oil the top a bit, and then spread the makhani sauce.
4. Add the broiled paneer, onion rings and bell peppers. Top with grated cheese. Add a dollop or so of butter/olive oil on top (optional, but lends a nice touch to the pizza)
5. Using a cookie sheet which has no lip, I transfer the unbaked pizza on the tray and using the sheet as a pizza peel slide it on to the preheated tray in the oven. Bake till the cheese melts and starts browning. For me, the pizzas are ready in 10-15 minutes. Keep in mind I roll my pizza dough thin, a thicker crust will take longer and you might need to cover the top, to keep the cheese from burning.
6. Repeat for the other pizza

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