Tandoori Paneer Pizza Recipe – Authentic Indian Flavors & Easy Bake

Last Updated on 2 months by Neha Deshmukh

Tandoori Paneer Pizza Recipe – Authentic Indian Flavors & Easy Bake

Hey everyone! If you’re anything like me, you love pizza. But sometimes, you crave something a little… different. Something with a kick! That’s where this Tandoori Paneer Pizza comes in. It’s a fantastic fusion of Italian comfort food and vibrant Indian flavors, and honestly, it’s become a regular in my kitchen. I first made this for a Diwali get-together, and it was a huge hit – everyone asked for the recipe!

Why You’ll Love This Recipe

This isn’t your average pizza night. We’re taking classic pizza and giving it a delicious Indian makeover. The smoky tandoori masala, warm garam masala, and fresh paneer create a flavor explosion that’s seriously addictive. Plus, it’s surprisingly easy to make, even if you’ve never worked with Indian spices before. It’s perfect for a weeknight dinner or a fun weekend activity.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 cup All-purpose flour/ Maida (about 120g)
• 1 tablespoon Active dry yeast (approx. 7g)
• ½ cup Milk (120ml)
• ½ cup Water (120ml)
• 1 tablespoon Sugar (12g)
• 1 teaspoon Salt (6g)
• 2 tablespoons Olive oil (30ml)
• 2 tablespoons Pasta sauce/ Pizza sauce
• 1 Onion, finely sliced
• 1 Tomato, finely sliced
• 1 Capsicum (Bell pepper), finely sliced
• 2 Baby corn, sliced
• 8 Paneer cubes (approx. 1 inch pieces)
• 1 teaspoon Tandoori masala powder (approx. 5g)
• 1 teaspoon Garam masala powder (approx. 5g)
• Mozzarella cheese, grated (amount to your liking!)

Ingredient Notes

Let’s talk ingredients! A few things will really make this pizza shine:

• Tandoori Masala & Garam Masala: These are the stars of the show! Don’t skimp on quality here. They bring that authentic Indian flavor. You can find them at most Indian grocery stores, or online.
• Paneer: This fresh Indian cheese is a must-try. It has a mild, milky flavor and holds its shape beautifully when baked. If you can’t find paneer, you can substitute with firm tofu (pressed to remove excess water) but it won’t be quite the same.
• Maida/All-Purpose Flour: I usually use all-purpose flour for the dough, but you can experiment with bread flour for a chewier crust.
• Olive Oil: A good quality olive oil adds a lovely flavor to the dough. Extra virgin olive oil is great, but regular olive oil works just fine too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Activate the Yeast: In a bowl, mix together the lukewarm milk, water, oil, sugar, and yeast. Give it a good whisk until the yeast is completely dissolved. Let it sit for about 5-10 minutes until it gets frothy – that means the yeast is alive and kicking!
2. Make the Dough: Add the flour and salt to the yeast mixture. Mix everything together until it forms a dough.
3. Knead, Knead, Knead: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it’s smooth and elastic. It should be soft but not sticky.
4. First Rise: Cover the dough with a damp cloth or cling wrap and let it rise in a warm place for about an hour, or until it has doubled in size. This is where the magic happens!
5. Punch Down & Knead Again: Once the dough has risen, gently punch it down to release the air. Knead it again for a minute or two.
6. Shape the Pizza: Roll the dough out into a 14-inch disc. Make sure the edges are a little thicker to create a nice crust.
7. Prevent a Soggy Base: Prick the base of the pizza with a fork. This helps prevent air bubbles from forming during baking.
8. Sauce It Up: Spread the pizza sauce evenly over the base, leaving the crust edge bare.
9. Load on the Toppings: Layer on the onions, tomatoes, capsicum, baby corn, and paneer cubes. Don’t be shy!
10. Spice Things Up: Sprinkle the tandoori masala and garam masala over the toppings.
11. Cheese Please!: Generously sprinkle mozzarella cheese over everything.
12. Bake to Perfection: Transfer the pizza to a greased baking pan. Preheat your oven to 190°C (375°F) and bake for 14-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
13. Cool & Enjoy: Let the pizza cool slightly before slicing and serving.

Expert Tips

• Don’t overheat the milk when activating the yeast – lukewarm is key! Too hot and you’ll kill the yeast.
• Kneading is important for developing the gluten in the flour, which gives the pizza dough its structure.
• If your dough is too sticky, add a little more flour, one tablespoon at a time.
• For a crispier crust, bake the pizza on a pizza stone or baking steel.

Variations

• Vegan Adaptation: Swap the mozzarella for a vegan mozzarella alternative and use plant-based milk in the dough.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the amount of liquid slightly.
• Spice Level Adjustment: If you’re sensitive to spice, start with ½ teaspoon of tandoori masala and adjust to your liking. My friend, Priya, loves to add a pinch of chili flakes for extra heat!
• Festival Adaptation: This pizza is amazing for parties! It’s always a hit at Diwali celebrations at my place.

Serving Suggestions

This Tandoori Paneer Pizza is delicious on its own, but you can also serve it with a side of raita (yogurt dip) or a simple green salad. A sprinkle of fresh cilantro adds a lovely finishing touch.

Storage Instructions

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

Q: What type of flour is best for this pizza dough?
A: All-purpose flour works great! But bread flour will give you a chewier crust.

Q: Can I use a different cheese instead of mozzarella?
A: Absolutely! Cheddar, Monterey Jack, or a blend of cheeses would also be delicious.

Q: How can I adjust the spice level of the pizza?
A: Start with less tandoori masala and add more to taste. You can also add a pinch of chili flakes for extra heat.

Q: Can I make the dough ahead of time?
A: Yes! You can make the dough a day or two in advance and store it in the refrigerator. Just let it come to room temperature before rolling it out.

Q: What is the best way to prevent a soggy pizza base?
A: Pricking the base with a fork helps! Also, don’t overload the pizza with toppings.

Q: Can I grill this pizza instead of baking it?
A: Yes, you can! Grill the pizza over medium heat for about 5-7 minutes per side, or until the crust is golden brown and the cheese is melted.

Enjoy making (and eating!) this Tandoori Paneer Pizza. I hope it brings a little bit of Indian sunshine to your kitchen! Let me know how it turns out in the comments below.