Paneer Tikka Pizza

5 from 2 votes

Paneer tikka pizza is a kid-friendly dinner that is easy-to-make, flavorsome, and extremely delicious. Piled high with cubes of grilled paneer and topped with all your favorite toppings, this pizza is a tasty spin on pizza night.

Prep: 10

Cook: 30

Rest: 30

Total: 1 10

Course: Main Course

Cuisine: Indian

Servings:

Calories: 597kcal

Author: Ruchi

Ingredients

FOR PIZZA BASE

2 cups Wheat flour
1 packet Instant yeast
1 teaspoon Salt
2 tablespoons Sugar
¾ cup Lukewarm water
1 tablespoon Olive Oil
2 teaspoons Oil additional oil for greasing

PANEER TIKKA MARINATION

¼ cup Yogurt
¼ teaspoon Garlic paste
¼ teaspoon Ginger paste
¾ teaspoon Deggi Mirch adjust to taste
½ teaspoon Turmeric powder
1 teaspoon Coriander powder
1 teaspoon Lemon Juice
1 tablespoon Mustard oil
1 tablespoon Kasoori Methi
- - Salt to taste
1 cup Paneer cut into cubes

FOR PANEER TIKKA PIZZA

½ cup Pizza sauce
¼ cup Red Bell pepper thinly sliced
¼ cup Green bell pepper thinly sliced
½ cup Onions thinly sliced
¾ cup Mozzarella cheese
1 teaspoon Italian Herb Seasoning

Instructions

MARINATE PANEER CUBES

Slice paneer into cubes. If you prefer smaller paneer pieces, you can slice the paneer into small cubes or even bite-sized pieces.
Combine yogurt in a large mixing bowl. Whisk until smooth and lump-free. Add degi mirch, salt, coriander powder, turmeric, lemon juice, ginger, and garlic paste to the bowl.
Now add mustard oil along with kasoori methi to the marinade.
Whisk it well until combined. Do the taste test. Adjust the seasonings if needed.
Add paneer cubes to the marinade.
Cover with a plastic wrap and marinade paneer for 20 minutes in the refrigerator.

PREPARE PIZZA DOUGH

Meanwhile, combine instant yeast, salt, and flour in a large mixing bowl. Mix to combine.
Attach the dough attachment to the stand mixer and give the dry ingredients a good mix for 5 seconds on low speed.
Now pour in olive oil and start mixing the dough at low speed. Gradually add water to the dough.
Once all the water is added, increase the speed and mix until a soft dough forms.
Grease the Instant Pot insert. Transfer the dough to the Instant Pot. Cover it with a glass lid.
Turn the Instant pot on by pressing the ‘Yogurt’ button. Adjust the pressure to ‘Less.’ Set the timer to 20 minutes.

GRILL PANEER CUBES

While the dough is proofing, let’s grill our paneer. Transfer the marinated paneer to the insert of an airfryer.
Spray the pieces with oil and bake them at 300 degrees F for 5-6 minutes, turning them halfway during cooking.
Once all the cubes are cooked, set them aside.
Once the dough proofed, gently punch it down to flatten it. Remove the dough from the instant pot insert.

ASSEMBLE PANEER TIKKA PIZZA

Preheat the oven to 425 degrees F for 20 minutes.
Transfer the dough onto a greased baking pan/tray and lightly stretch the dough outwards using your fingers tips.
Grease your fingers tips with oil and keep pushing and working on the dough until it reaches the edges of the pan. The finished pizza dough will be 14"-16" in diameter.
Prick the base of the pizza with a fork to avoid puffing up like naan.
Layer the pizza with the pizza sauce first, followed by the fresh mozzarella cheese.
PROTIP – Do not spreadthe sauce on the edges. Leave the edges bare with nosauce.
Now add the topping to the pizza - sliced onions, bell peppers, and grilled paneer cubes. Sprinkle Italian herb seasoning on top. Brush the edges with some olive oil.
Now, bake the pizza in the preheated oven at 425 degrees F for 18-20 minutes or until the cheese is all melted and the crust is golden brown.
Once baked, remove the pizza from the oven. Cut into slices and serve hot.

Notes

Recipe tips to make the best Paneer tikka pizza

» This recipe creates two individual-sized pizza base. Since I was cooking for the whole family, I have shaped the dough into one extra-large pizza (16" pizza). But you can customize it to suit your preferences.

» I have added bell peppers and onions to my pizza. Feel free to add more vegetables if desired.

» This paneer tikka pizza is moderately spiced. If you prefer your pizza to be extra spicy, add 1-2 ground green chilies to the marinade.

» Rule of thumb - never ever overload the pizza with sauce or toppings. It will weigh down on your crust and make it soggy.

» This pizza dough is proofed in the Instant Pot. To proof it naturally, coat the dough ball with olive oil. Transfer it to a large bowl and cover with a damp towel. Let it rise in a warm place for 1-3 hours or until doubled.

» Always preheat your oven before baking a pizza. The pizza bakes well in a hot oven. I place my baking tray on a hot baking stone to yield an ultra-crispy crust.

» Bake your pizza on the middle rack that is closer to the heating element. The heat from the bottom element will produce a golden bottom crust.

» Adjust the thickness of the pizza according to your needs. We love thick crust pizza in my house, but if you are a thin crust fan, roll the dough pretty thin with a rolling pin. Keep in mind that the dough will puff up around the edges.

» Not sure if the pizza will turn out crispy with all the topping on top? No worries, you can bake the pizza crust for 6-7 minutes in the hot oven before layering it with toppings.

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