Spicy Paneer Tikka Pizza (with Whole Wheat)

Restaurant style Homemade Spicy PANEER TIKKA PIZZA, slathered with homemade pizza sauce (can use store bought too), Indian tikka spiced paneer (Indian cottage cheese), bell peppers, onions and mushrooms toppings and lots of cheese!

Why get take out from any Indian restaurant for this easy to make Paneer Tikka Pizza when with basic pizza ingredients, you can easily make this at home; fresh, cheesy, spicy (as much as you like) and with all the flavors and aromas of tandoori paneer tikkas!

FOR THE PIZZA BASE:

1 tsp active dry yeast

2 tsp sugar

1 cup warm water

1 ½ cups all-purpose flour

¾ cup plus a few tablespoons whole wheat flour

½ tsp salt

2 tbsp olive oil (or any cooking oil)

FOR PIZZA SAUCE:

4 - 5 large tomatoes

1 large onion

1 green chili/jalapeno/serrano

4 to 5 medium sized garlic cloves

½ teaspoon dry oregano leaves

½ teaspoon Italian seasoning

Or you can use some Tandoori Masala powder or Garam masala powder instead of the Italian spices

Salt to taste

PIZZA TOPPINGS:

½ cup chopped paneer (Indian cottage cheese)

½ cup cubed green bell peppers

½ cup cubed onion; made into petals

½ cup sliced mushrooms

TO MARINATE THE TOPPINGS:

¼ cup thick yogurt

½ tsp cumin powder

1 tsp coriander powder

½ tsp red chili powder

½ tsp Kashmiri chili powder

½ tsp garam masala powder (or Tandoori Masala powder)

½ tsp salt

½ tsp grated ginger

½ tsp grated garlic

1 tsp lemon juice

OTHER INGREDIENTS:

¾ to 1 cup mozzarella cheese or any cheese you like

1 small tomato, chopped

1 small green chili/jalapeno/Serrano pepper, chopped

First, we have to marinate paneer and other vegetables.

In a bowl, add yogurt, spices and salt to taste.

Mix well with a whisk or spoon.

Now, add the chopped paneer, bell peppers and onions along with sliced mushrooms.

Gently mix to coat everything thoroughly.

Cover and refrigerate for 4 to 6 hours or best overnight.

Blend all the tomato sauce ingredients to a smooth paste and then transfer to a large saucepan.

Add herbs, salt and a dash of sugar, mix well and bring to a boil.

Once it comes to a boil, lower the heat and simmer until the sauce is slightly thick. Let cool.

For a more Indianish Tandoori flavor, you can use Tandoori Masala powder or garam masala powder instead of Italian herbs!

First, we have to bloom and activate the yeast.

In a glass measuring jar or small bowl, add the dry active yeast and sugar.

Heat 1 cup of warm water until hot enough to dip your finger but not feel the burn.

Add to the yeast and sugar, give a good mix, cover and allow to bloom or activate for about 10 minutes.

After 10 minutes, if the yeast is good and active, you will see frothy bubbles at the top. Now, it is ready to be use in any bread like dough!

If it is not showing any activity, discard and start the process again!

In a large bowl, mix all-purpose flour and ¾ cup of whole wheat flour. You can use only all-purpose flour too!

Add salt to taste and 2 tablespoons of olive oil.

Now, gently pour the active yeast mixture over the flour mixture.

Give it a good mix with a silicone spatula or even using your hands; it will form a shaggy dough.

The dough portion can be made using a stand mixer too.

Now, slowly start kneading, adding some more whole wheat flour gradually (as needed) to help in kneading the dough without making it too sticky, at the same time, sticky enough for a soft and light dough.

You can flour your hands to help in kneading.

Make sure the dough is soft and light; not a hard dough. The softer the dough, the tender the crust of pizza.

Once the dough comes together, make a ball of it and place in a greased bowl, greasing the top of the dough ball too.

Cover with a plastic wrap and let ferment and rise until double for 1 to 1 ½ hours depending upon the room temperature.

After 1 ½ hours, my dough had risen beautifully!

You know it is ready when you gently press with your fingers and the indentation does not spring back!

When the dough has doubled in size, gently deflate and knead a few seconds.

Roll into a ball again using gentle hands and divide into 2.

We are going to use only one portion of this to make pizza for two. Refrigerate or freeze the other to make pizza another time

Grease a 12- inch pizza pan with oil and sprinkle some cornmeal or semolina to get a crisp crust!

Preheat oven to 400 degrees Fahrenheit or 200 degrees Centigrade.

Take one portion of the dough and using some flour; gently roll to about 6 to 7 inches in diameter using a rolling pin.

Transfer this to the prepared pan and using your fingers, gently spread up to the edges, forming a crust.

Prick the base with a fork to avoid any bubbling of crust!

Once baked, remove.

Let cool on wire rack slightly.

Preheat the oven to its highest temperature; mine goes up to 230 degrees Centigrade (450 Fahrenheit).

Slather the base with pizza sauce; as much or as little as you like.

Sprinkle some cheese and half of the paneer tikka toppings.

Top with more cheese, the rest of the paneer tikka toppings, finely chopped green chilies (optional) and chopped tomatoes (again optional) and transfer to hot oven.

Bake for 10 to 15 minutes more until the cheese is melty, bubbly and the crust has turned to a golden brown color!

Remove from oven and serve hot!

Cut into slices and serve delicious, Indian flavored Paneer Tikka Whole Wheat Pizza

We enjoyed our pizza with a glass of fresh watermelon juice!

Enjoy!

This recipe makes two 12-inch pizzas. If you are making only 1, freeze the other portion or make burger buns or naan!

Use as much of pizza sauce as you like and refrigerate leftovers or even freeze if not using soon.

Add different colored bell peppers for a colorful Paneer Tikka Pizza; I had only the green.

If you cannot find paneer, just marinate veggies or even chicken and bake.

Adjust the seasonings and spices according to personal taste.