A beginners guide to make homemade paneer tikka pizza recipe from scratch made with whole wheat flour. This recipe is with step by step instruction and easy to follow. Homemade Pizza is a hit at our house. I have tried margherita pizza along with homemade pizza sauce made from fresh tomatoes. Italian pizza gets a desi Indian touch with green chutney and paneer tikka 😉 😉
I know would be writing a long post but this would be beneficial to all my readers. It’s different fun altogether to make pizza dough home. You could take help of guests, kids, friends, relatives or neighbors to make the dough. They also would feel privileged and happy to make a pizza dough.
Choice is your’s to make a thick crust or thin crust. Personally I prefer thin crust so made the same. Infact you could make the dough in advance and place in the fridge. Thaw for an hour and it’s ready to be baked.
I have used organic whole wheat flour which makes my pizza healthy. The crust is dense but you could use refined flour to make the crust lighter. Also you could divide the flour into 1:1 proportion.
It’s all mind game when you hear pizza or see pizza or smell pizza one gets automatically hungry. It happens with all of us at some point of time right. The pizza word starts ringing on our mind making us crave for it.
Mainly mozarella cheese goes in making pizza. But India is the only place which uses processed cheese, sliced cheese etc without hampering the taste of pizza. So use any processed cheese available at home as long as it’s edible.
Always use good quality yeast, check the expiry date before purchasing. You could use active dry yeast, instant dry yeast or fresh yeast for making breads or pizza dough at home. Do remember sometimes the dough may take time to swell or rise as it depends how humid the weather is. Generally during winter it takes a longer time. Making bread at home is an art you would master the art the more bread you make.
Paneer Tikka Pizza step by step detail follows:
1. Sieve flour and add salt, instant yeast. Mix all nicely.
2. Add butter or oil and rub the flour with your finger. It would appear like bread crumbs.
3. Time to add the yogurt, water and milk.
4. Knead into a soft an smooth dough. The dough should be slightly sticky. Add little water if the dough is too dry.
5. Place the kneaded dough over a greased dish at a humid place. Rub some oil over the dough. Cover with a cling film or damp cloth. Allow the dough to double in size.
6. Now punch the dough and knead again. Form 6 balls and drizzle some oil over it. Cover and allow to rise until it’s double it’s size.
7. Meanwhile let’s make our topping ready. Combine hung curd, roasted cumin powder, ginger paste, lemon juice, red chili paste, coriander seed powder, turmeric powder, dry pomegranate seed powder, garam masala powder, saffron strands, fennel seed powder, sugar and dry mango powder.
8. Whisk all until all mixture is incorporated and lump free. Also add salt for seasoning.
9. Now add paneer, onion, capsicum and boiled sweet corn if using. Marinate this for 30 mins.
10. In the meanwhile let’s check the dough if it has doubled up in size. Grease a baking dish and preheat the oven to 200°C exactly twenty mins before baking. Roll the dough thin with a roller into a round shape by dusting some flour. Place over the greased dish. Take a fork and pierce gently all over it.
11. Spread some green chutney over it leaving the edges.
12. Also spread some tomato sauce and place the marinated stuffing over it leaving the edges.
13. Cover the topping with cheese. Bake in a preheated oven at 200°C for twenty mins or until its golden color and baked. I don’t have a pic for this one
14. Serve the paneer tikka pizza warm with sauce or chutney.
15. I haven’t shared the green chutney else the recipe would have been very long. But don’t worry take 1 cup coriander leaves, 6-7 mint leaves, 1 small onion, 2 green chilies, 1/2 lime juice, black salt as per taste and 1 tbsp jaggery. Grind all with little water until smooth and your green chutney is ready.
Paneer Tikka Pizza recipe and printable version below:
- 450 gm or 3 cups of whole wheat flour (I used organic flour)
- 1 t/s instant active yeast / dry active yeast (I used instant active yeast)
- 2 tbsp olive oil / butter/ vegetable oil
- 1 t/s salt
- 3 tbsp yogurt
- 1 cup water or as required
- 2 tbsp milk
- some more oil / butter for greasing the dough
- 250 gm fresh paneer (cottage cheese) chopped into squares
- 150 gm hung curd
- 1 t/s roasted cumin powder
- 2 tbsp ginger paste
- 2 tbsp lemon juice
- 6 red kashmiri chilies soaked in hot water for an hour then grind into a paste with little water
- 1 t/s coriander seed powder
- 1 t/s turmeric powder
- 1 t/s dry pomegranate seed powder
- 2 tbsp garam masala powder
- few strands of saffron (kesar)
- 1 tbsp fennel seed powder
- 1 tbsp sugar
- 1 t/s dry mango powder (amchur)
- 1 onion chopped into squares
- 1 capsicum chopped finely or into round
- few boiled corn (optional)
- black salt or salt as per taste
- Sieve flour and add salt, instant yeast. Mix all nicely.
- Add butter or oil and rub the flour with your finger. It would appear like bread crumbs.
- Time to add the yogurt, water and milk.
- Knead into a soft an smooth dough. The dough should be slightly sticky. Add little water if the dough is too dry.
- Place the kneaded dough over a greased dish at a humid place. Rub some oil over the dough. Cover with a cling film or damp cloth.
- Allow the dough to double in size.
- Now punch the dough and knead again. Form 6 balls and drizzle some oil over it. Cover and allow to rise until it's double it's size.
- Meanwhile let's make our topping ready. Combine hung curd, roasted cumin powder, ginger paste, lemon juice, red chili paste, coriander seed powder, turmeric powder, dry pomegranate seed powder, garam masala powder, saffron strands, fennel seed powder, sugar and dry mango powder.
- Whisk all until all mixture is incorporated and lump free. Also add salt for seasoning.
- Now add paneer, onion, capsicum and boiled sweet corn if using. Marinate this for 30 mins.
- In the meanwhile when the dough has doubled up in size. Grease a baking dish and preheat the oven to 200°C exactly twenty mins before baking. Roll the dough thin with a roller into a round shape by dusting some flour. Place over the greased dish. Take a fork and pierce gently all over it.
- Spread some green chutney over it leaving the edges.
- Also spread some tomato sauce and place the marinated stuffing over it leaving the edges.
- Cover the topping with cheese. Bake in a preheated oven at 200°C for twenty mins or until its golden color and baked.
- Serve the pizza warm with sauce or chutney.
- I haven't shared the green chutney else the recipe would have been very long. But don't worry take 1 cup coriander leaves, 6-7 mint leaves, 1 small onion, 2 green chilies, ½ lime juice, black salt as per taste and 1 tbsp jaggery. Grind all with little water until smooth and your green chutney is ready.
2. Use any processed cheese or mozzarella cheese for this pizza.
3. If you are a vegan use potatoes or tofu instead.
4. Just in case your flour is too dry add little water if too sticky then add little flour.
5. It's very important to preheat oven before baking any pizza.
6. If using dry active yeast then mix yeast with warm water enough warm to dip your finger. Add sugar stir with a spoon and allow to rest. If it is frothy and bubbly then your yeast is good to be used. Follow the same process as stated above. If the yest isn't frothy then replace with new yeast.
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