Paneer Makhani Pizza
 
Prep time
Cook time
Total time
 
An easy from scratch paneer makhani pizza recipe with a homemade whole wheat crust. A great vegetarian option for pizza and paneer lovers.
Author:
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
Recipe by The Novice Housewife at https://novicehousewife.com/2020/07/31/homemade-paneer-makhani-pizza-recipe/