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Paneer and onion pizza
Print Recipe
5 from 2 votes

Paneer and Caramelized Onion Rustic Pie

A rustic pizza made with paneer and caramelized onions
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Indian
Keyword: onion, paneer
Servings: 4
Calories: 334kcal
Author: Puja

Ingredients

For the Topping

  • 3 tbsp butter
  • ½ tsp carom seeds ajwain
  • 4 onions sliced pole to pole
  • ½ tsp salt
  • 2 oz paneer Either store bought or homemade will work great

For the Crust

  • 1 ¼ cup All Purpose Flour
  • ½ tsp salt
  • 1 stick refrigerator temperature butter
  • ¼ cup yogurt
  • Up to 3 tbsp ice water
  • ¼ tsp carom seeds
  • 1 egg for the egg wash

Instructions

For the Topping

  • Heat the butter in a large pot until browned.
  • Add carom seeds to the butter, allow to toast for about 10 seconds.
  • Add the onion slices and salt.
  • Stir to incorporate the butter, then let cook for about 15 minutes at medium heat without stirring anymore. The onions will start to brown and some will stick to the pan.
  • Add 1/2 cup water to the onions. Stir and scrape up the browned bits at the bottom of the pan. They will add great flavor to your onions, but should not be allowed to burn.
  • As the onions begin to dry out, repeat the last step at least two more times.
  • Chop the paneer into 1/2 inch cubes or rough crumbles. Mix half into the onions or place on top later.

For the Crust

  • Chop the butter up into small cubes (about 1/4 inch).
  • In a large bowl, mix the flour, salt and carom seeds. Add butter. Using your fingers, incorporate the butter into the flour. To do this, you pinch the flour into the butter to create flakes for your pastry dough.
    Add flour
  • Add the yogurt and mix.
  • Add as little ice water as possible to form a ball from the dough. Mix as little as possible, you do not want to kneed the dough any more than you have to!
  • Wrap the dough in plastic and refrigerate for at least one hour (overnight is good too).

Making the Pie

  • Preheat the oven to 400 degrees Fahrenheit.
  • Line a cutting board with a sheet of parchment. Sprinkle with flour. Roll out your dough onto the parchment, to form a roughly 12 inch circle.
    Roll out dough
  • Spread your onion mixture over the center, leave about 2 inches on all of the edges. If you didn’t add the paneer to your onion mixture, sprinkle about 1 oz (half) over the onions now.
  • Fold in the edges of the pie crust, the crust should have onion filling all the way to the fold.
    Fold edges
  • Brush the edges with a beaten egg.
    Brush butter
  • Put your parchment and pie onto a baking sheet, and bake in the oven for 30-40 minutes.
  • When the crust is golden brown your pie is just about done. Take it out of the oven and sprinkle the rest of your paneer over the pie. I also like to garnish with microgreens and scallions. Enjoy!

Nutrition

Calories: 334kcal | Carbohydrates: 42g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 683mg | Potassium: 244mg | Fiber: 3g | Sugar: 6g | Vitamin A: 348IU | Vitamin C: 8mg | Calcium: 127mg | Iron: 2mg