½tspchili powderor less if you don’t like spicy food
2drops red food coloringoptional
For the Pizza
1tbspchili sauceI used Malaysian Sambal
3bell peppersthinly sliced (a combination of colors looks beautiful but anything works)
1medium potatothinly sliced
2tbspcilantro leavesfor 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