Paneer Pizza – Homemade pizza crust covered with marinara sauce, paneer, bell pepper, onions and cheese. The best fusion pizza ever!

Homemade pizza is a regular affair with me. Whether it’s weekdays or weekends or for any slumber party for the kids, homemade pizzas are always amazing.

Thanks to Fleischmann’s RapidRise yeast. The pizza crust is ready in 30 minutes.

With 150 years of Fleishmann experience, they make it easy to create quality yeast recipes that you will be proud to share.

You don’t have to be a professional baker to make a baked product when you have this secret ingredient in your pantry! I love making pizza with different toppings at home, especially when I know it can be ready in no time. By far, Paneer Tikka Pizza is one of my favorite homemade pizzas. I know pizza has an Indian makeover! Hahaha…. Paneer pizza is very well known in India.

But nowadays it is also becoming popular abroad. Of all the pizzas, Indian Paneer Tikka Pizza is my family’s favorite. So today I would like to share this recipe with all of you.

This Paneer recipe has two main components –

1 – Crust

The most important part of making pizza is the crust.

The pizza crust is the foundation and every good pizza starts with a good pizza crust.

This homemade pizza crust is soft and chewy with a delicious, crunchy and AWESOME flavor. And that too, this crust recipe is prepared in 30 minutes!

It’s awesome!

I used the 30 Minute Pizza Crust recipe from the Fleischmann website.

For beginners, this easy pizza crust recipe is great and produces the best homemade pizza crust.

The key ingredient in making pizza dough is Fleischmann’s RapidRise yeast.

I always keep this yeast in my pantry for cooking. You can make cinnamon rolls, bread, pizza crust, rolls at home anytime.

Nothing tastes better than homemade!

The best thing about using this yeast is that you mix it with the flour and it only needs proofing which makes the process shorter than working with regular dry yeast. .

Some important points to keep in mind when working on yeast recipes –

  • First of all, and the most important thing to check, is the exhalation of the yeast. The expired yeast is often the reason why the dough does not rise.
  • Always follow and read the directions on the package.
  • The water should be lukewarm, not hot. Hot water will kill the yeast.
  • The water temperature should be between 120F and 130F.
  • Check the water temperature with a thermometer. Check with your clean fingers if you don’t have a thermometer. Place your clean finger in the water and count from 1 to 15. In the water, you should be able to leave your finger.

In addition to Fleischmann’s RapidRise yeast, you will only need a few ingredients (flour, sugar, salt, oil and water) to make the pizza crust.

Step 2 – Garnish

Today I use the famous Indian paneer tikka as a garnish for peppers and onions.

An Indian dish, Paneer tikka is made from cubes of paneer marinated in spices and then grilled on Tawa, tandoor or in the oven. It is a very popular dish which is widely available in India and nowadays in most countries.

The Paneer tikka is very tasty and goes very well as a pizza topping.

Now let’s have a look at the ingredients.

For pizza dough / crust

  • All purpose flour
  • Fleischmann RapidRise Yeast
  • sugar
  • salt
  • Hot water
  • Canola oil

For the garnishes

  • Panir cubes
  • Peppers
  • Onion
  • Ginger
  • Garlic
  • Chili powder
  • Garama masala
  • Coriander powder
  • Cumin powder
  • Salt
  • Turmeric powder
  • Kasuri Methi
  • Oil

Other ingredients

  • Marinara sauce or pizza sauce
  • mozzarella cheese

How to make pizza at the Paneer?

First, we’ll be working on the Paneer tikka filling.

Take the paneer, pepper and onion in a bowl. Add all the spices and mix well. Cover it and for 15 minutes, let it sit.

During this time, we will make dough for the pizza base.

Combine 1 cup of the flour, baking powder, sugar and salt in a large bowl.

Add very hot water and oil, mix until well blended, about 1 minute.

To make a soft dough, gradually add enough remaining flour.

The dough should form a ball and will be little sticky. About 4 minutes, knead on a floured surface, adding additional flour if necessary, until smooth and elastic. You can also use a stand mixer to knead the dough.

At this point, let the dough rest for 10 minutes.

Let’s assemble now.

Preheat the oven to 425 degrees F.

Pat the dough with floured hands to fill a pizza pan or greased baking sheet. You can roll the dough on a floured counter into a 12-inch circle.

Place the rolled pizza crust in a greased pizza pan or baking sheet.

By pinching the edge, form a rim from the dough.

Spread with marinara sauce or pizza sauce.

Top with toppings of Paneer tikka and sprinkle with cheese.

Bake at 425 degrees F. on the lower rack of the oven for 15 minutes, until the cheese is bubbling and the crust is golden brown.

Take it out of the oven, cut it into slices and serve hot. Enjoy!

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