White Sauce Paneerpizza

SpicySpicy Served HotServed Hot
based on 0 Ratings


Servings: 4 Preparation time:
  • 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.
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.
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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