Paneer Pizza

About Paneer Pizza

Ingredients

• Mini pizza bases 4
• Cottage cheese (paneer), cut into small cubes 200 gms
• Tomatoes, blanched, peeled and pureed 500 gms
• Red chilli powder 1½ tsps
• Sugar 1 to 2 tsps
• Tomato ketchup 2 tbsps
• Ghee 2 tsps
• Medium onion, finely chopped 1
• Medium green capsicum, diced ½
• Green chillies, finely chopped 2 to 3
• Mozzarella cheese as required

How to Make Paneer Pizza (Stepwise Photos)

Method

1. Heat a non-stick pan, add the tomato puree, red chilli powder, sugar and tomato ketchup, mix and bring the mixture to a boil. Let it cook till it reaches a sauce consistency.
2. Preheat oven to 180º C. Grease a baking tray.
3. Heat ghee in another non-stick pan, add onion and saute till translucent. Add capsicum and green chillies and saute for 1-2 minutes.
4. Add red chlli powder, cottage cheese and salt and mix well.
5. Keep the mini pizza bases on the greased tray, spread some sauce on it, top it with a generous helping of cottage cheese mixture.
6. Grate some mozzarella cheese on top. Keep the tray in the preheated oven and bake for 15-20 minutes.
7. Keep the pizzas on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps