Paneer Makhani Pizza

Servings - 2 - 3

 

INGREDIENTS

(For Dough)

Dry yeast - 2 teaspoons

Sugar - 2 teaspoons

Warm water - 50 milliliters

All purpose flour - 300 grams

Salt - 1/2 teaspoon

Milk powder - 2 tablespoons

Butter - 2 tablespoons

Warm milk - 120 milliliters

 

(For Makhani Sauce)

Oil - 2 teaspoons

Cumin - 1 teaspoon

Dry red chili - 1 tablespoon

Garlic - 1 tablespoon

Ginger - 1 tablespoon

Green chili - 2 teaspoons

Cashews - 1 tablespoon

Onions - 150 grams

Tomato - 300 grams

Salt - 1/2 teaspoon

Water - 200 milliliters

Oil - 1 teaspoon

Butter - 2 tablespoons

Salt - 1/2 teaspoon

Red chili - 1 teaspoon

Coriander powder - 1 teaspoon

Sugar - 1 teaspoon

Garam masala - 1 teaspoon

Fresh cream - 2 tablespoons

Dry fenugreek leaves - 1 teaspoon

Coriander - 1 tablespoon

 

(For Paneer Tikka)

Oil - 1 1/2 teaspoons

Ginger garlic paste - 1 teaspoon

Red chili - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Cumin powder - 1/2 teaspoon

Dry mango powder - 1/2 teaspoon

Salt - 1/2 teaspoon

Paneer - 200 grams

 

(For Paneer Makhani Pizza)

Maize flour - for dusting

Mozzarella cheese - to taste

Onions - to taste

Bell pepper - to taste

Oregano - to taste

Chilli flakes - to taste

Oil - for brushing

 

PREPARATION

(For Dough)

  1. In a mixing bowl, add 2 teaspoons dry yeast, 2 teaspoons sugar, 50 milliliters warm water and mix it well.
  2. Rest the mixture for 10 minutes.
  3. Add 300 grams all purpose flour, 1/2 teaspoon salt, 2 tablespoons milk powder, 2 tablespoons butter, 120 milliliters warm milk and knead it into a smooth soft dough.
  4. Rest the dough for 2 hours.

 

(For Makhani Sauce)

  1. Heat 2 teaspoons oil in a pan, add 1 teaspoon cumin, 1 tablespoon dry red chili, 1 tablespoon garlic, 1 tablespoon ginger, 2 teaspoons green chili and stir for 1 - 2 minutes.
  2. Add 1 tablespoon cashews and mix it well.
  3. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
  4. Now, add 300 grams tomato and mix it well.
  5. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
  6. Add 1/2 teaspoon salt and mix it well.
  7. Add 200 milliliters water and mix it again.
  8. Cook for 5 - 7 minutes on medium heat.
  9. Remove it from heat and allow it to cool.
  10. Transfer this into a blender and blend it into a puree.
  11. Heat 1 teaspoon oil, 2 tablespoons butter in a skillet, add the blended puree and mix it well.
  12. Cook for 5 - 7 minutes on medium heat.
  13. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon sugar, 1 teaspoon garam masala and mix it well.
  14. Then, add 2 tablespoons fresh cream and mix it well.
  15. Cook for 5 - 7 minutes on medium heat.
  16. Now, add 1 teaspoon dry fenugreek leaves, 1 tablespoon coriander and mix it well.
  17. Cook for another 3 - 5 minutes on medium heat.
  18. Remove it from heat and keep aside.

 

(For Paneer Tikka)

  1. Heat 1 1/2 teaspoons oil in a pan, add 1 teaspoon ginger garlic paste and stir well.
  2. Add 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon dry mango powder, 1/2 teaspoon salt and mix it well.
  3. Now, add 200 grams paneer and mix it well.
  4. Cook for 5 - 7 minutes on medium heat.
  5. Remove it from heat and keep aside.

 

(For Paneer Makhani Pizza)

  1. Take the dough ball and dust it with maize flour.
  2. Flatten it with the help of a rolling pin.
  3. Press it lightly with the help of your fingers to make a pizza base. (See Video)
  4. Place it on a baking tray.
  5. Add the prepared makhani sauce on it and spread it evenly.
  6. Then, add some mozzarella cheese on top of it.
  7. Top with onions, bell pepper and prepared paneer.
  8. Add some more mozzarella cheese on top of it.
  9. Sprinkle some oregano and chilli flakes.
  10. Brush the sides with oil.
  11. Preheat the oven to 350°F/180°C. Bake for about 8 - 10 minutes or until the cheese is melted.
  12. Remove it from oven and place it on a board.
  13. Cut it into slices.
  14. Serve.