Add the turmeric powder and red chili powder and mix.
Add the tomato puree. Cook on low for 10 minutes, till the oil separates.
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:
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.
Marinate the paneer with the mixture. Keep for 15 minutes. Broil in the oven for 8-10 minutes.
Alternatively you could also cook the paneer in a little oil till nicely charred on all sides.
Making the pizzas:
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.
Working with one portion at a time, roll out the pizza dough. Transfer the dough to a square piece of parchment paper.
Butter or oil the top a bit, and then spread the makhani sauce.
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)
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.
Repeat for the other pizza
Recipe by The Novice Housewife at https://novicehousewife.com/2020/07/31/homemade-paneer-makhani-pizza-recipe/