Paneer Tikka Masala Pizza
1 hour 15 minutes
1004 reads
About Paneer Tikka Masala Pizza
Experience the ultimate fusion of flavors with this incredible Paneer Tikka Masala Pizza. This recipe brings together the spicy, smoky taste of classic paneer tikka and the rich, creamy sauce of a tikka masala, all served on a delicious, soft pizza crust. Forget ordinary pizza; this dish is a culinary adventure that combines the best of Indian and Italian cuisines into one unforgettable meal. Perfect for a weekend project or to wow guests at a party!
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Recipe Time & More
Prep30 minutes
Cook45 minutes
Total1 hour 15 minutes
Ingredients
For the No-Yeast Pizza Dough
- 2 cup All-Purpose Flour (maida)
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Sugar
- 1/2 tsp Salt
- 1/2 cup Yogurt plain (curd)
- 1/2 cup Milk
- 2 tbsp Olive Oil
For the Paneer Tikka
- 400 gm Paneer cut into 1-inch cubes
- 1 Onion cut into 1-inch chunks, large
- 1 Bell Peppers any color, cut into 1-inch chunks
- 1/2 cup Yogurt hung curd is best, thick
- 1 tbsp Gram Flour (besan), lightly roasted
- 1 tbsp Ginger-Garlic Paste
- 1 tbsp Mustard Oil or any other oil
- 1 tsp Chili Powder (kashmiri, for color), red
- 1/2 tsp Turmeric powder (haldi)
- 1 tsp Coriander powder (dhania)
- 1/2 tsp Cumin powder (jeera)
- 1/2 tsp Garam Masala
- 1 tsp Salt or to taste
For the Tikka Masala Sauce
- 1 cup Tomato Purée or canned crushed tomatoes
- 2 tbsp Oil
- 1 tsp Cumin seeds (jeera)
- 1 tsp Ginger-Garlic Paste
- 1 tsp Chili Powder red
- 1 tsp Coriander powder
- 1/2 tsp Garam Masala
- 1 tsp Fenugreek dried leaves (kasuri methi)
- 1/4 cup Cream heavy or cooking cream
- 1 tsp Salt or to taste
For Pizza Assembly
- 2 cup Mozzarella Cheese shredded
- 1/4 cup Coriander chopped, for garnish, fresh leaves
Instructions
Step 1: Prepare the Pizza Dough (2.5 hours prior)
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt. Make a well in the center. Pour in the yogurt, milk, and olive oil. Mix to form a shaggy dough, then knead on a lightly floured surface for 5-7 minutes until smooth and soft. Place in a greased bowl, cover, and let it rest for at least 2 hours.
Step 2: Marinate the Paneer (At least 4 hours prior)
- In a large bowl, whisk together the thick yogurt, roasted gram flour, ginger-garlic paste, mustard oil, and all the powdered spices (red chilli, turmeric, coriander, cumin, garam masala) and salt to create the marinade.
- Add the paneer cubes, onion chunks, and bell pepper chunks to the marinade. Gently toss to coat everything evenly. Cover and refrigerate for at least 4 hours, or preferably overnight.
Step 3: Prepare the Tikka Masala Sauce
- Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add the ginger-garlic paste and sauté for a minute until fragrant.
- Stir in the tomato purée, red chilli powder, coriander powder, and salt. Cook for 5-7 minutes until the sauce thickens and oil begins to separate. Add the garam masala and crushed kasuri methi leaves. Finally, stir in the cream and cook for one more minute. Your sauce is ready.
Step 4: Cook the Paneer Tikka
- You can either thread the marinated paneer and vegetables onto skewers and grill them, or simply pan-fry them. Heat a little oil in a non-stick pan over medium-high heat. Place the paneer and vegetables in a single layer (in batches) and cook until they have light char marks on all sides. Set aside.
Step 5: Assemble and Bake the Pizza
- Preheat your oven to its highest temperature, typically 230-250°C (450-475°F). Place a pizza stone or baking tray inside to heat up.
- Divide the rested dough into two equal portions. On a floured surface, roll out one portion into a 10-12 inch circle. Carefully place the dough onto parchment paper.
- Spread half of the prepared Tikka Masala Sauce evenly over the pizza base, leaving a small border. Sprinkle about half of the mozzarella cheese over the sauce.
- Arrange half of the cooked paneer tikka and vegetables over the cheese. Top with the remaining cheese for this pizza.
- Carefully slide the pizza (on the parchment paper) onto the preheated pizza stone or tray. Bake for 10-15 minutes, or until the crust is golden and the cheese is melted and bubbly. Repeat for the second pizza.
- Garnish with fresh chopped coriander before slicing and serving hot.
Recipe Notes
Expert Tips
- For the most authentic tikka flavor, marinate the paneer overnight. The longer it marinates, the more flavorful it will be.
- Roasting the gram flour (besan) before adding it to the marinade removes its raw taste and adds a nutty aroma.
- Par-baking the pizza base for 3-4 minutes before adding toppings can help ensure a crispier crust.
- Don't overcrowd the pan when cooking the paneer tikka; cook in batches for the best char and texture.
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Recipe Nutrition
Calories: 976kcalCarbohydrates: 73gProtein: 40gFat: 59gSaturated Fat: 29gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 139mgSodium: 2140mgPotassium: 784mgFiber: 7gSugar: 12gVitamin A: 2024IUVitamin C: 52mgCalcium: 1029mgIron: 7mg
Sonia Shringarpure
Articles: 17
6 Comments
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Great recipe! I’m eager to try it.
Looks so good! Can’t wait to try it.
What a flavorful dish! Thanks for sharing.
This looks delightful! Thanks for the recipe.
I will love paneer and I love pizza…. Awesome combination 😀
What a flavorful dish! Thanks for sharing.