Tandoori Paneer Pizza (With Makhani Sauce)
A fusion pizza with pizza crust topped with makhani sauce, juicy tandoori paneer tikka, onions, jalapenos and lots of mozarella cheese.
Equipment
- mixing bowls
Ingredients
Quick Makhani Sauce (Makes about 1.5 cup)
- 1 tablespoon oil
- 3 tablespoon butter
- ½ inch cinnamon stick
- 2 green cardamom
- ½ cup finely chopped onions
- 1 tablespoon ginger garlic paste
- 2.5-3 cup tomato puree ( blanch 4-5 large fresh tomatoes and puree them in blender) or use passata or unflavored canned tomato sauce
- 1 teaspoon kashmiri chilli powder
- 1 teaspoon sugar
- ½ teaspoon salt or to taste
- ½ teaspoon garam masala
- ½ teaspoon kasuri methi
- 2 tablespoon heavy cream
Paneer Tikka
- 200 g paneer cut in cubes
- 2 tablespoon yogurt
- ½ tablespoon ginger garlic paste
- ½ teaspoon coriander powder
- ½ teaspoon red chilli powder or to taste
- ½ tablespoon fresh lemon juice
- 1 teaspoon kasuri methi
- ½ tablespoon garam masala
- 1 tablespoon oil
- salt to taste or to taste
For The Pizza
- 1 12 inch pizza base or use 3 naan
- 1 cup shredded mozarella cheese as much or as less you like
- 1 small onion, sliced as much or as less you like
- 8-10 slices jalapenos pieces fresh or pickled) as much or as less you like
Instructions
Make the Paneer Tikka
- In a large bowl, whisk together all the listed marinade ingredients - thick yogurt, spices (red chili powder, coriander powder, garam masala powder), ginger & garlic, salt and lemon juice.
- Add the paneer (cut in small cubes) and using your hands or soft spatula, coat them evenly. Cover with plastic wrap and let marinate while you make the makhani sauce. There is no need to cook the tikka, it will cook when we bake the pizza.
Make the Makhani Sauce
- In a pan, heat butter and oil together.
- Add the whole spices— cardamom, and cinnamon. Fry for 8-10 seconds until aromatic.
- Add the onions and fry until lightly browned, about 3 minutes.
- Stir in the ginger-garlic paste and all powdered spices, and fry with onions for 30 seconds.
- Pour in the tomato sauce and mix well. Let it cook on low medium heat for about 7-10 minutes until the sauce thickens and the oil starts to separate. If the mixture becomes too dry, add ¼ cup of water to maintain a thick, slurry-like consistency.
- Strain the makhani sauce using a colander into a bowl, then immediately mix in the cream, garam masala powder, and kasuri methi. Stir well. Your makhani sauce is ready.
Assebmle and Bake Pizza
- Preheat your oven to 425°F or the baking temperature listed on your pizza crust package.
- Place the pizza crust on a pizza pan. If using a cast iron skillet, grease it lightly. You can also use a baking sheet lined with parchment paper, pizza stone or, pizza steel.
- Spread the makhani sauce evenly over the dough, leaving 1 inch border around the edges.
- Sprinkle the shredded mozarella cheese over the sauce.
- Arrange the marinated paneer cubes, sliced onions, and jalapeños on top. Add more cheese if desired. Drizzle lightly with oil.
- Brush the edges of pizza with butter or olive oil. Bake for 11-13 minutes (or the time mentioned on your crust package) until the cheese melts and the edges are golden brown.Slice & Serve. Enjoy!
Notes
- Use chicken in this recipe instead of paneer to make chicken makkahi pizza.
- You could customize the toppings to your liking and use bell peppers or mushrooms. However, since indian tikka is usually served with red onion , I stick to those. Jalapeños add the perfect kick to this pizza.
- You make make all the elements 1-2 days in advance and assemble and bake the pizza when serving.
- I use store bought pizza crust in my recipe, however tandoori naan or garlic naan will work beautifully as the pizza base. In fact, it will add even more oomph to this indian pizza recipe.
- If you want to go the extra mile, mix garlic paste with bit of softened butter and brush on sides of the pizza crust! Yum!
Tried this recipe?Let us know how it was!