White Sauce Paneerpizza

SpicySpicy Served HotServed Hot
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Servings: 4 Preparation time:
Ingredients:
  • For the dough:
  • Corn Flour, Maize Flour, Whole-grain, White, Cornflour 3 (+1/4) cups (Bread) flour
  • Yeast, dry yeast, 1 tsp (Instant )yeast
  • Salt, Common Salt, Rock Salt, Table Salt 1 tbsp (Fine sea) salt
  • Olive Oil, (Extra-virgin) olive oil (for greasing the bowl)
  • Millet Flour, Bajari, Ragi flour Flour (for dusting)
  • For topping: Paneer (cubes)
  • Onions, Raw, Onion (sliced) onions
  • Brick Cheese, Grated cheese ( grated) cheese
  • Bechamel Sauce:
  • Milk, Producer, Warm, hot 2 cups Milk
  • Butter, 1/4 cup Butter
  • Corn Flour, Maize Flour, Whole-grain, White, Cornflour 1/4 cup Flour
  • Allspice, Ground, Spice powder, Jamaica Pepper, Kurundu, Myrtle Pepper, Pimenta, Newspice 1tsp All spices
  • Brick Cheese, Grated cheese 1/2 cup (Parmesan/Cheddar) Cheese

Instructions (Preparation Steps):

  • For the dough:
  • Mix the flour, yeast, and salt in a food processor. With the motor running, add enough warm water (about 1 and 1/4 cups) to make a soft dough that rides the blade.
  • Process for 45 seconds. Add a little water if the dough is dry or a little flour if it is sticky.
  • Lightly oil a bowl, place the dough in it, shape into a ball and wrap. Let rise at room temperature until doubled, about 1 hour.
  • Bechamel Sauce:
  • Heat the milk in a saucepan, bring it to boil and put off the stove.
  • Heat the butter in a heavy bottomed saucepan on low heat, until butter completely melts, add the flour slowly and keep stirring constantly to avoid any lumps.
  • Once after all flour has been added up, keep stirring. Keep the flame in low.
  • Keep stirring and let it cook for couple of minutes.
  • Add the milk slowly and steadily into the butter flour mixture while constantly stirring. Add salt and spices. Mix well.
  • Keep stirring on medium heat until it thickens up a bit. Switch off the flame.
  • For Assembling:
  • Punch down the dough and divide the dough as three balls. Roll the dough as medium sized circles.
  • Meanwhile, preheat the oven with a baking stone in it to 400°F.
  • Add the paneer cubes to the bechamel sauce. Spread generously the bechamel sauce with paneer on the rolled circle.
  • Top the sauce with chopped onions and grated cheese.
  • Bake for 15-20 minutes until the crust turns brown. Slice and enjoy warm.

Cook's Tip:
Avoid the use of butter. If it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar substitutes.
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Plan meals with common ingredients to save money. For example, if you’re using cheese in one meal, include it in another. Or if you’re using a certain vegetable, incorporate it into another meal too.
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While manually powdering items such as spices or jaggery using a hammer, contain the item in a plastic cover or sheet instead of paper. This will avoid the problem of sticking of the item with the paper and also help in faster powdering of the substance.
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