Paneer Makhani Pizza is a popular Indian-Italian fusion pizza featuring a creamy, spiced tomato-based makhani gravy, topped with paneer cubes (marinated in tikka spices), onions, bell peppers, and mozzarella cheese. It offers a creamy, tangy, and spicy flavour profile, often served on a thin crust to allow the makhani flavour to stand out.
1. Prepare the Makhani Sauce
- Sauté Aromatics: Heat butter, add cumin seeds, chopped onions, ginger, and garlic, cooking until softened.
- Cook Tomatoes: Add tomatoes, cashews, turmeric, red chilli powder, and salt. Cook until tomatoes are mushy.
- Blend & Finish: Cool the mixture, blend into a smooth puree, and return to the pan. Add kasuri methi (dried fenugreek leaves), cream, and a pinch of sugar for balance.
2. Prepare the Paneer Topping
- Marinate: Mix paneer cubes with yogurt, ginger-garlic paste, red chili powder, garam masala, and salt. Let it rest for 15 minutes.
- Cook: Sauté the paneer in a pan with butter until lightly charred, or broil in the oven for 8-10 minutes.
3. Assemble and Bake
- Prepare Dough: Roll out pizza dough into a thin base, roughly 6-8 inches.
- Apply Sauce & Cheese: Spread a generous layer of makhani sauce onto the base. Top with a layer of grated mozzarella cheese.
- Add Toppings: Place the cooked paneer cubes, sliced onions, and chopped colored capsicum (red/yellow/green) over the cheese.
- Bake: Bake in a preheated oven at \(180^{\circ }\text{C}\) to \(200^{\circ }\text{C}\) for 15-20 minutes, or until the crust is golden and cheese is bubbly.
- Garnish: Garnish with fresh coriander or oregano and serve hot.
4. No-Oven Method (Tawa Method)
- Cook Base: Place the rolled dough on a hot, greased tawa (pan) and cook for 3-4 minutes on low heat.
- Assemble & Cover: Flip the base, apply sauce, cheese, and toppings. Cover with a lid and cook on low-medium heat for 6-7 minutes until the cheese melts.
For a visual guide on the assembly process, you can watch this video:
Tips for Success:
- Paneer Type: Use fresh paneer for a soft texture.
- Sauce Consistency: Ensure the makhani sauce is thick, not watery, to prevent a soggy pizza.
- Cheese: Use high-quality mozzarella for the best stretch.
