Paneer Pizza (Paneer Cheese Pizza)
Paneer Pizza is a vegetarian pizza topped with paneer, mixed vegetables and cheese. It is made on a pizza base with sauce and assorted toppings. The paneer adds a soft, mildly creamy texture that pairs well with the vegetables. This Paneer Cheese Pizza can be made at home using a whole wheat or regular crust.
About Paneer Pizza Recipe
This recipe of Paneer Pizza is very different than my recipe of Paneer Tikka Pizza. Here I lightly marinate the paneer cubes with yogurt and a few spices.
Also it is not the typical spice loaded tikka marinade that is made to make the authentic Paneer Tikka. So the taste and flavor of this Paneer Pizza is different than the tikka version.
How I go about it is by mixing the Paneer cubes and vegetables in some curd (yogurt) which is spiked with a few Indian spice powders.
The holy trinity of spices that I use to spice is red chilli powder, cumin powder and garam masala powder. Simple as well, isn’t it?
The pizza has both Indian and Italian flavors. Somehow my family and I like the Indo-Italian fusion food game. No doubt, this peppy Paneer Pizza is a favorite at home.
If you love pizzas, also check my classic Veg Pizza, Margherita Pizza, Deep Dish Pizza and Bread Pizza.
You can always experiment with vegetables that your family prefers. My folks prefer onion and capsicum. So I add these not just in this Paneer Pizza, but also in my Pesto Pizza and Thin Crust Pizza recipes.
Keep in mind that along with capsicum (green bell pepper), you can also use other colored bell peppers, which make a good addition.
Vegans don’t worry as this Paneer Pizza can be veganized by just using tofu instead of paneer and a vegan mozzarella cheese.
Rest everything else is any way suited for vegans. However, I can’t really comment anything on the yeast used in the making of the pizza base, being suitable for vegan consumption or not.
For the base crust in this Paneer Pizza recipe, I use my Whole Wheat Pizza Dough recipe. This particular post can be your go-to guide for making a 100% fool proof pizza dough with whole wheat flour. For this Paneer Pizza, you can choose any other flour dough for the base.
The whole wheat pizza dough recipe is quite easy and simple. The step-by-step pictures will also give a good idea on how to proceed with it.
The recipe results in a soft textured pizza base, one which is crisp from the outside after getting baked. There is no denseness, chewiness or hardness in the pizza bread.
You can knead the dough using a stand mixer, if you have one or else with your hands. Just make sure that the dough is well kneaded till it becomes smooth, soft and supple.
Explore More Paneer Snacks
How to make Paneer Pizza (Stepwise)
Make Pizza Dough
1. Take 1 teaspoon instant yeast (3 grams) and ½ teaspoon sugar in a mixing bowl or a tray.
2. Add 1 cup lukewarm water.
3. Mix very well so that the yeast granules dissolve in water.
4. Next, add 3 cups whole wheat flour, 3 tablespoons olive oil and 1 teaspoon salt.
5. Add 1 tablespoon lemon juice. If you do not have lemon juice, then add 1 tablespoon buttermilk or fresh curd (yogurt).
6. Begin to knead the dough.
7. Knead to a smooth and soft dough. Add more lukewarm water if required while kneading. Knead for at least 8 to 10 minutes.
8. Place the dough in a bowl. Brush or spread some olive oil all over the dough.
9. Place a cotton kitchen towel covering the dough or pan. Allow to leaven for 45 minutes to 2 hours or till the dough increases in volume and doubles up. Timing will vary with the temperature conditions in your city.
10. After the dough has leavened well, it will increase in volume and double or triple up.
Marinate Paneer and Vegetables
11. Prepare the toppings while the dough is leavening. Take 1 cup onion cubes, 1 cup bell pepper cubes (capsicum) and ½ cup roughly chopped spinach (about 12 to 15 small to medium size spinach leaves) in a mixing bowl.
You can skip the spinach. I have used red and yellow bell peppers. You may use any colored bell pepper.
12. Add 2 tablespoons fresh curd or yogurt. This step is optional and you can skip it. You can also use sour cream instead of fresh curd.
13. Add 100 grams paneer cubes.
14. Add the following ground spices:
- ¼ teaspoon red chili powder or cayenne pepper
- ¼ teaspoon cumin powder
- ¼ teaspoon garam masala powder
- 1 pinch salt
You can add more of the ground spice powders if you want.
15. Gently mix and toss the paneer and vegetables with the curd, spice powders and salt.
Cover and keep aside to marinate for 20 to 30 minutes or more. If keeping for more than 30 minutes, then refrigerate.
Assemble and Make Paneer Pizza
16. Take the well leaved dough and gently knock back. Knead the dough once again with light hands.
Make a log shape from the dough and slice in 4 to 5 equal parts. For thin crust pizzas, cut the dough in 6 to 7 parts.
17. Spread some olive oil on a 9 to 10 inch baking tray. Sprinkle some semolina (rava/sooji) evenly all over the tray. You can even use flour or cornmeal for sprinkling.
Also, preheat the oven to its maximum temperature for 15 to 20 minutes before baking.
18. Take a pizza dough part, sprinkle some flour on it and begin to roll it using a rolling pin.
19. Roll to a medium thick base having a thickness of about ¼ to ⅓ inches. You can even make thin crust pizzas.
20. Carefully lift and place the pizza base in the greased baking pan or tray.
20. With a knife or fork, poke the rolled pizza base all over.
21. Spread 1.5 to 2 tablespoons homemade Pizza Sauce or store-brought one, on the dough.
22. Break fresh mozzarella cheese into pieces and place on the sauce. Add mozzarella cheese depending on the size of the pizza.
Do not add too much or overcrowd the pizza with cheese. You can also grate the mozzarella cheese. Use pizza cheese if you don’t have mozzarella cheese.
23. Arrange the marinated vegetables and paneer. Again, do not overcrowd with the toppings.
24. Keep the pizza pan in the center rack using both the top and bottom heating elements in the preheated oven.
Also, keep your oven’s highest temperature. My oven has 250 degrees C as the highest.
25. Bake Paneer Pizza for 15 to 20 minutes or till the cheese melts and the pizza crust is crisp and golden.
Timing will vary depending on the type and size of oven. So do keep a check.
For a very crispy base, place the baking tray near the bottom heating element.
26. Remove the pizza on a plate, tray or board. Sprinkle some red chili flakes and oregano on the pizza. You can also top the pizza with some torn fresh basil leaves.
27. Cut the Paneer Pizza into wedges with a pizza cutter or knife and serve. Refrigerate or freeze the leftover dough.
Dassana’s Recipe Tips
- When you are using paneer in a pizza, it is better to marinate it and then add. Paneer primarily has no taste of its own, that is, it is bland. When marinated, it absorbs the flavors of the marinade ingredients.
- Also, if you add plain paneer directly on a pizza, it will dry out and become dense by the time the pizza is baked. This problem can be avoided by using marinated paneer cubes in this Paneer Pizza or any other recipe.
- The best result is definitely achieved with the use of olive oil. If at all you can’t get it, use any odorless and flavorless oil.
- In case you don not have lemon juice to add while making the dough, use fresh curd (yogurt) or buttermilk instead.
- If you are making this Paneer Pizza especially for kids, alter the quantities of spice powders accordingly.
- For marinating the veggies and paneer, fresh curd can be replaced with sour cream.
- If you don’t have mozzarella cheese, use pizza cheese.
- You can refrigerate or freeze the leftover dough and use it later.
- Ensure to stay around and keep an eye while the pizza is getting baked. The time differs from oven to oven.
- Both regular/thick and thin-crust pizzas can be made with this Paneer Pizza recipe. This recipe yields 4 to 5 medium thick and 7 thin crust pizzas.
Your Questions Answered
Can I use a microwave oven to prepare this pizza?
Yes, but only if your microwave has a convection mode. You cannot bake this pizza in the microwave mode.
If I want to use dried basil leaves in the seasoning, can I do that?
Yes, you can.
Can I use regular processed cheese to make this pizza?
Yes, certainly. However, do not expect a similar stretchable effect that is achieved by using mozzarella cheese.
Instead of olive oil, what can I use?
Olive oil is what makes a pizza different than any other breads. It has a distinct aroma which is what has been used for traditional pizzas since ages. In case its not there at home and you want to make this pizza immediately, use any vegetable oil.
Step by Step Photo Guide Above
Paneer Pizza (Paneer Cheese Pizza)
Ingredients
For making dough
- 1 teaspoon instant yeast – 3 grams (rapid rise yeast)
- ½ teaspoon sugar
- 1 to 1.25 cups lukewarm water or add as required
- 3 cups whole wheat flour – 360 grams
- 3 tablespoons olive oil
- 1 teaspoon salt or add as required
- 1 tablespoon lemon juice
For paneer and veggie marination
- 1 cup onion cubes
- 1 cup bell pepper cubes (capsicum) – any colored bell pepper or capsicum
- ½ cup roughly chopped spinach or 12 to 15 small to medium sized spinach leaves – optional
- 2 tablespoons curd or sour cream or Greek Yogurt
- 100 grams paneer or tofu
- ¼ teaspoon red chilli powder or cayenne pepper
- ¼ teaspoon cumin powder
- ¼ teaspoon garam masala
- 1 pinch salt or add as needed
Other ingredients
- ½ cup Pizza Sauce or add as required
- mozzarella cheese (fresh) or pizza cheese, as required
- mixed herbs or fresh basil, as required
- red chili flakes as required
Instructions
Making pizza dough
- Take the instant yeast sugar in a mixing bowl.
- Add 1 cup lukewarm water. Mix very well so that the yeast granules and sugar dissolve in water.
- Next add whole wheat flour, olive oil, salt and lemon juice.
- Knead to a smooth and soft dough. Add more lukewarm water if required while kneading. Overall knead for at least 8 to 10 minutes till you get a smooth, soft and supple dough.
- Place the dough in a bowl. Brush or spread some olive oil all over the dough.
- Place a cotton kitchen towel covering the dough or pan. Allow to leaven for 45 minutes to 2 hours till the dough increases in volume and doubles up. Timing will vary with the temperature conditions in your city.
- After the dough has leavened well, it will nicely increase in volume and double up.
Preparation and marination for veggies and paneer
- Meanwhile take onion cubes, bell pepper cubes and roughly chopped spinach in a mixing bowl.
- Add fresh curd or yogurt. This step is optional and you can skip it. You can also use sour cream instead of fresh curd.
- Add the paneer cubes.
- Sprinkle red chilli powder or cayenne pepper, cumin powder, garam masala powder and a pinch salt.
- Gently mix and toss the paneer and veggies with the curd (yogurt), spice powders and salt. Cover and keep aside to marinate for 20 to 30 minutes or more. If keeping for more than 30 minutes, then keep covered in fridge.
Assembling and making paneer pizza
- Once the dough has doubled up, gently punch and knead the dough lightly again. Make a log shape from the dough and slice in 4 to 5 equal parts. For thin crust pizzas cut the dough in 6 to 7 parts.
- Spread some olive oil on a 9 or 10 inch baking tray. Sprinkle some semolina (rava or sooji) evenly all over the tray. You can even use flour or cornmeal for sprinkling. Also preheat oven to its maximum temperature for 15 to 20 minutes before baking.
- Take a medium to large sized pizza dough ball and sprinkle some flour on it.
- Roll to a medium thick pizza having ¼ to ⅓ inches thickness all over.
- Carefully lift and place the pizza in the greased baking pan or tray. With a knife or fork poke the rolled dough.
- Spread 1.5 to 2 tablespoons pizza sauce on the dough.
- Break fresh mozzarella cheese in small pieces and then place on the dough. You can also grate the cheese and add if not using fresh mozzarella cheese.Do not overdo the topping with the cheese.
- Arrange the marinated vegetables and paneer on the dough. Again here do not overcrowd with the veggie and paneer topping.
- Keep the pizza pan in the center rack using both the top and bottom heating elements in the preheated oven. Also keep your oven’s to its highest temperature.
- Bake for 15 to 20 minutes or till the cheese melts or gets golden and the pizza crust is crisp and golden.
- Remove it on a plate or tray or board.
- Then slice paneer pizza with a pizza cutter or knife. Then serve. While serving you can sprinkle some red chilli flakes and oregano. You can also place some fresh basil on the pizza. This way make all the paneer pizza. Leftover dough can be refrigerated or freezed.
Dassana’s Notes
- Use veggie topping that you like. You can also add a few sliced button mushrooms.
- Instead of whole wheat flour, feel free to use all-purpose flour or bread flour to make the base crust.
- Make sure to knead the dough until smooth and soft.
- Leftover dough can be refrigerated for 1 to 2 days or kept in the freezer for a month.
- The recipe can be scaled according to your needs.
Nutrition
Paneer Pizza recipe from the blog archives was first published on March 2018.
One query regarding salt, you mentioned to add 1 pinch salt or add as needed, I feel we need to add sufficient, or its a bit bland, the pizza sauce helps but still feel short. Any ideas.
Thanks Nitya. You can definitely add more salt to the paneer marinade according to your taste. I have mentioned 1 pinch or as needed since the pizza sauce and cheese also contain salt. Depending on how salty the sauce and cheese are, you may need to add a little more salt to the marinade so that the overall pizza does not taste bland. I hope this helps.
Why lemon juice is used?
It helps in gluten development.
Thanks for the recipe. What should be temperature setting in case of a convection oven?
welcome. i also have a convection oven with a fan. the highest is 250 degrees celsius in this oven. so i have used that. you can use the highest temperature in your oven. do note that the higher the temperature then less time will be taken by the pizza to bake. you can even use 200 or 220 degrees celsius if this is the highest temperature in your oven. hope this helps.