Homemade Paneer Pizza

Step 1: Prepare Yeast Mixture

In a measuring cup, combine 180g of lukewarm water and 2 teaspoons of sugar. Stir well until the sugar is completely dissolved. Add 1 teaspoon of instant yeast and give it a light mix.

Step 2: Make the Dough

In a large bowl, pour the yeast mixture. Add 1 1/2 tablespoons of olive oil. Add half of the combined flours (125g all-purpose and 125g whole wheat) and 1 teaspoon of salt. Mix with a spatula until a shaggy dough forms.

Step 3: Knead the Dough

Add the remaining flour to the bowl. Knead with your hands for 5-10 minutes until the dough becomes smooth and soft. The dough will be sticky at first; avoid adding more than 3-4 tablespoons of extra flour.

Step 4: Proof the Dough

Shape the dough into a smooth ball by tucking the sides towards the bottom. Place it in a bowl greased with 1 teaspoon of olive oil, and coat the dough with oil. Cover the bowl and let it rest in a warm place for about 1 hour, or until it doubles in size.

Step 5: Prepare Paneer Marinade

While the dough is proofing, prepare the topping. In a small bowl, combine 2 tablespoons of thick yogurt, 1/4 teaspoon of turmeric, 1/4 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1 teaspoon of ginger-garlic paste. Mix well to form a smooth marinade.

Step 6: Cook the Paneer

Add 100g of diced paneer cubes to the marinade and mix gently to coat them evenly. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the marinated paneer and fry until golden brown on all sides. Remove from the pan and set aside.

Step 7: Shape the Pizza Base

Once the dough has doubled, gently punch it down to release the air. Divide the dough into two equal portions. Take one portion and form a smooth ball. The other portion can be stored for later use.

Step 8: Roll the Pizza Base

Place the dough ball on a piece of baking paper dusted with flour. Using your hands or a rolling pin, flatten and roll it into a 10-inch circle of your desired thickness.

Step 9: Prepare for Baking

Using a fork, poke holes all over the surface of the pizza base. This prevents it from puffing up too much while baking.

Step 10: Assemble the Pizza

Spread 3 tablespoons of pizza sauce evenly over the base, leaving a small border. Sprinkle a layer of shredded mozzarella cheese. Top with boiled corn, chopped onions, and bell peppers. Arrange the fried paneer cubes over the vegetables. Add another layer of mozzarella cheese on top.

Step 11: Bake the Pizza

Transfer the pizza on the baking paper to a baking tray. Bake in a preheated oven at 230°C (≈445°F) (approximately 445°F) (450°F (≈230°C) (approximately 230°C)) for 10-11 minutes, until the crust is golden brown and the cheese is melted and bubbly.

Step 12: Garnish and Serve

Remove the pizza from the oven. Drizzle with olive oil and sprinkle with red chili flakes, dried basil, and oregano. Slice and serve immediately.

• Weigh the water and flour for the most accurate and perfect results.

• If using Active Dry Yeast, let it rest in the warm sugar water for 10 minutes until it becomes frothy. Instant yeast does not require this resting time.

• The dough will be sticky. Avoid adding more than 3-4 tablespoons of extra flour while kneading to keep the crust soft.

• Poke holes in the pizza base with a fork to prevent it from puffing up unevenly during baking.

• The pizza dough can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

• Use only all-purpose flour for a classic white crust.

• The second half of the dough can be used to make a simple cheese pizza.