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Tandoori paneer pizza
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4.67 from 9 votes

Tandoori Paneer Pizza

A no-knead dough with tandoori flavors
Prep Time30 mins
Cook Time18 mins
Total Time48 mins
Course: Main Course
Cuisine: Indian
Keyword: pizza
Servings: 12
Calories: 227kcal
Author: Puja Thomas-Patel

Ingredients

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

Instructions

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.

Notes

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

Nutrition

Calories: 227kcal | Carbohydrates: 39g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 419mg | Potassium: 287mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1052IU | Vitamin C: 43mg | Calcium: 93mg | Iron: 2mg