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Tandoori Paneer Pizza

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In the last three weeks, I’ve made 4 pizzas from scratch, eaten countless frozen Trader Joe’s pizzas, been to Oggi’s twice for pizza and beer, had Round Table at my in-law’s and had Little Caesars for a lazy dinner. Wow! I’m a little shocked at my pizza consumption after seeing it all together in one sentence. This is what happens when I try to avoid cheese for a while!

Tandoori Paneer Pizza

The reason why I’ve made so many pizzas from scratch is that I am obsessed with Jim Lahey’s no-knead pizza dough. Steve and I got his book, My Bread The Revolutionary No-Work, No-Knead Method as a wedding present last year and I’ve been making the breads and pizza’s from it all year.  A couple weeks ago, we had tons of CSA produce that we weren’t really eating. It was starting to rot and I really needed to use it up. So I ended up whipping up a batch of this pizza dough and throwing everything from our CSA box onto it. Steve wasn’t so sure about a pizza with green beans on it. But it turned out fantastic!

Tandoori Paneer Pizza by Indiaphile.info

That success inspired me to come up with more pizza toppings. My first instinct was tandoori. We were having a friend over for dinner, and since he’s a vegetarian, I decided to create a pizza around tandoori paneer pizza.

Bell peppers and onions were the obvious choice and I decided to add a thinly sliced potato for a smooth texture too. I have to say, my mandolin is my new best friend!

Tandoori paneer pizza

Tandoori Paneer Pizza

A no-knead dough with tandoori flavors
4.80 from 10 votes
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Main Course
Cuisine Indian
Servings 12
Calories 227 kcal


For the Pizza Dough

  • 3 cups All Purpose Flour
  • ¾ cups Whole Wheat Flour
  • tsp instant yeast
  • ¾ tsp salt
  • ¾ tsp sugar
  • cups water

For the Marinade

  • ¼ cup yogurt
  • 1 tbsp garam masala
  • 1 tbsp dried fenugreek leaves powdered (optional)
  • 2 tsp ginger finely grated or paste
  • 2 tsp garlic finely grated or paste
  • ½ tsp turmeric
  • ½ tsp chili powder or less if you don’t like spicy food
  • ¼ tsp salt
  • 2 tbsp cilantro leaves
  • 2 drops red food coloring optional
  • ½ cup paneer cheese cubed

For the Pizza

  • 2 tbsp tomato paste
  • 1 tsp honey
  • 1 tbsp chili sauce I used Malaysian Sambal
  • 1 onion thinly sliced
  • 3 bell peppers thinly sliced (a combination of colors looks beautiful but anything works)
  • 1 medium potato thinly sliced
  • ¾ tsp salt
  • ½ cup shredded mozzarella
  • 2 tbsp cilantro leaves for garnish


For the Dough

  • In a medium sized bowl, toss in all the dry ingredients and mix.
  • Add water, and mix it in (I use my hands but a wooded spoon works too) until a soft dough forms. Mix for at least 30 seconds.
  • Cover the bowl and set aside at room temperature for at least 2 hours. The dough should be more than double in volume.

For the Marinade

  • Mix all the ingredients together. Reserve 1 tablespoon of the marinade.
  • To the remaining marinade, add the paneer cubes.
  • Mix and let marinade for 15 to 30 minutes.

For the Pizza

  • Preheat oven to 450 degrees.
  • Slice the potatoes, onions, and peppers, I use a mandolin. Keep the potatoes separate from the onions and peppers.
  • When you’re ready to start the pizza: Pull out half the dough and spread onto a well oiled 13×18 inch rimmed baking sheet. (You can either freeze the other half of the dough or make 2 pizzas) I like to tear the dough into 4 pieces and put on all four corners of the sheet. Then I press it out and have them meet in the middle. The dough should make a thin layer covering the entire sheet tray.
  • Spread out the dough on a sheet pan or round pizza pan.
  • Mix the tomato paste, honey and chili sauce. Spread onto the pizza dough in a thin layer.
  • Slice the potato. In a bowl, mix the slices of potato with 1 tbsp of the paneer marinade and coat evenly. Spread the slices onto the pizza.
  • Spread the onion and pepper mixture on top of the potatoes.
  • Pick out the paneer cubes from the marinade, place evenly over the pizza.
  • Place the pizza in the oven for 20 minutes.
  • Pull out and sprinkle the mozzarella over the pizza.
  • Put back in the oven for 5-10 minutes. Until the edges are golden brown and crisp.
  • Garnish with cilantro leaves and serve.


The dough was Adapted from My Bread: The Revolutionary No Work, No Knead Method by Jim Lahey and Rick Flaste


Calories: 227kcalCarbohydrates: 39gProtein: 9gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 419mgPotassium: 287mgFiber: 4gSugar: 3gVitamin A: 1052IUVitamin C: 43mgCalcium: 93mgIron: 2mg
Keyword pizza
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4.80 from 10 votes (10 ratings without comment)

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