Paneer Makhni Pizza
A homemade pizza recipe from scratch with makhani pizza sauce to make fresh and delicious Paneer Makhani pizza at home!
Servings: 5
Calories: 459kcal
Ingredients
Pizza Base
- 500 grams Bread Flour
- 1 teaspoon Salt
- 1 teaspoon Sugar (smaller crystals/powdered)
- 7 grams Yeast (2.5 teaspoons)
- 1 tbsp Dried Oregano/Mixed Pizza herbs
Makhani Sauce
- 500 grams Ripe Tomatoes
- 1 medium Onion
- ¼ cup Tomato Ketchup
- 2 tsp Oregano (additionally add mixed pizza spices if you want)
- 1 tbsp Ginger Garlic Paste
- ¼ tsp Turmeric Powder
- ½ tbsp Red Chilli Powder
- 2 tsp Kasoori Methi
- ½ tbsp Coriander Powder
- 1 tsp Jeera Powder/Cumin Powder
- 2 Cloves
- 1 Elaichi/Green Cardamom
Marinating Paneer cubes
- 250 grams Paneer Cubes
- ½ tsp Turmeric Powder (optional)
- 1-2 tbsp Red Chilli Powder
- ½ tsp Table Salt
- 1 tbsp Kasoori Methi
Assembling the pizza
- 5 sections Proofed Pizza Dough
- 2 cups Makhani Pizza Sauce
- 150 grams Mozzarella Cheese (cubed)
- 100 grams Cheddar Cheese
- Marinated Paneer Cubes
- 1 cup Capsicum (a mix of green, yellow, red)
- 1 sliced Red Chilli
Instructions
Making the Pizza Dough
- Measure the flour and add in salt, sugar, dried herbs and instant yeast.
- Make a dough with water and knead it for until it becomes soft and pliable.
- Keep kneading until it passes the windowpane test. Once it passes the test, your dough is ready to be kept aside for proofing.
- Proof for a minimum of one and half to two hours at room temperature or up to six to eight hours in the refrigerator.
- Proceed on preparing the makhani sauce until the dough finishes proofing.
Making the Makhani Sauce
- Chop the onions and tomatoes into large chunks like you would for any Indian curry.
- Start with some oil in a pan and once the oil is considerably hot, sauté the onions first on a low-medium flame until golden brown and caramelized. Add the Ginger-garlic paste and sauté for a minute.
- Add in the tomatoes. Cook until the tomatoes disintegrate and are cooked completely. They should be easily mashable with the back of the spoon.
- Turn off the heat and let it cool. Make puree.
- Again in the same pan, put some oil and once it is hot add the whole spices: Cloves and Green Cardamom. Now add the puree, mix everything and add the turmeric & red chilli powder. Mix again.
- Also, now add the dried oregano and ketchup. Crush some kasoori methi between both hands and add it to the pan.
- Put in the coriander-cumin powder now. Keep cooking for few minutes and adjust the consistency.
- Let the sauce cool completely before using on pizza dough.
Marinating the Paneer cubes
- Mix paneer cubes, salt and red chilli powder, a dash of turmeric and kasoori methi.
- Let the marinated paneer sit for at least 30 minutes.
Assembling & Baking
- First, cut few pieces of parchment paper which are more in size than the pizza size.
- Divide the proofed pizza dough in to 5 sections.
- Start with one dough ball. Take one parchment sheet, place the dough on it and flatten it by hand till it is six inches in diameter.
- Spread the makhani pizza sauce generously. Sprinkle some dried oregano and mixed pizza herbs now.
- Arrange the cubes of thawed mozzarella cheese and also cheddar cheese, if using.
- Spread your toppings: Add the paneer cubes, capsicum, red chilli or any other toppings that you may wish to add like onions.
- Preheat the oven with the baking tray inside. This way you only need to slide the parchment with the pizza on it when the preheating is done.
- Bake at 180°C for 20 minutes on the lower shelf. Serve hot!
