Paneer Tikka Pizza

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Fusion food is the present, it is also going to be the future in a big way! Two of the ways we Indians like to fuse our food is Indo-Chinese and Indo-Italian. The Paneer Tikka Pizza may look intimidating, but is our very own fusion version which is easy to make and is toothsome. This fusion Paneer Tikka Pizza is a must try for all lovers of pizza, paneer and Indian flavors.

paneer tikka pizza wedges served on a white plate.

About Paneer Tikka Pizza

A pizza, being junk food, usually has a bad reputation when it comes to health. However, when we are creating and recreating recipes at home, we can be selective and opt to choose ingredients consciously so that a little adjustment can be made.

I have done the same for this Paneer Tikka Pizza as well by using a healthier alternative for the pizza base, that is, whole wheat flour (atta). All the other elements, except for cheese, essential for a pizza are also made from scratch at home. This includes the Indian cottage cheese (paneer) as well.

The homemade pizza sauce that I use for this recipe is my preferred one. It is mentioned in the recipe card and you can check this Pizza Sauce recipe too, which is a separate post completely dedicated to it.

As is obvious by the name Paneer Tikka Pizza or Tandoori Paneer Pizza, this is a fusion pizza where the base and sauce are Italian and the main topping, that is, paneer tikka is Indian. Also, while the recipe card mentions the recipe for this also, you can check this Paneer Tikka recipe as well.

Paneer Tikka also called as Tandoori Paneer are paneer cubes that are marinated with a flavorful mix of thick yogurt, spices, herbs and are grilled later. One of the key flavor element of this fusion pizza variant is the delish paneer tikka. Keep in mind that making paneer tikka will take a bit of your time.

If you are in a hurry, you can check my recipe of an easy Paneer Pizza which takes less time to prep, does not use the typical tikka marinade and is easier to assemble.

Another fusion thing that you can do to make this pizza completely Indianised is to use a makhani sauce instead of the authentic pizza sauce.

Making it is also not so difficult. Begin with making the pizza bread dough and keep it for leavening. In the meantime, prepare the paneer marinade and keep it for 30 minutes to an an hour. Then, get on to the pizza sauce. After the dough has doubled in size, start assembling the pizza.

Step-by-Step Guide

How to make Paneer Tikka Pizza

Prepare Pizza Base

1. In a bowl, mix ½ teaspoon sugar and 2 teaspoons dry active yeast (or 1.5 teaspoons instant yeast or rapid rising yeast) in lukewarm water for 10 to 12 minutes.

After 10 to 12 minutes, when the yeast mixture looks bubbly add 2 tablespoons olive oil, ½ teaspoon salt and 1 cup whole wheat flour.

collage of two photos with oil, salt, flour added to proved yeast mixture in a bowl.

2. Stir and mix with a spoon or spatula. Add 1 cup more of whole wheat flour and stir again.

You will see the mixture leaves the sides of the bowl. Add the last 1 cup flour and using your hands begin to knead the flour.

collage of two photos with stirring the mixture and adding more flour in the bowl.

3. Knead to a smooth, soft and elastic dough. Rub water all over the dough and keep in the same bowl to leaven the dough.

Cover the bowl with a lid or a kitchen napkin and keep aside for the dough to leaven.

collage of two photos with mixture kneaded to a smooth, soft dough.

Prepare Tikka Marinade

4. Whisk 4 tablespoons thick yogurt (hung curd) or Greek yogurt until smooth in a mixing bowl.

Then, add all the ground spice powders and herbs.

  • 1 teaspoon ginger-garlic paste or 3 to 4 small to medium garlic cloves + ½ inch ginger – crushed to a paste in a mortar-pestle
  • ½ teaspoon coriander powder
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon Garam Masala or Tandoori Masala
  • ¼ teaspoon carom seeds
  • ¼ to ½ teaspoon lemon juice
  • ½ teaspoon chaat masala
  • rock salt (edible and food grade) or black salt or regular salt as required

First Mix the spices and herbs with the whisked yogurt.

Add 125 to 150 grams cubed paneer, 1 medium onion, layers separated, 1 medium diced or cubed tomato and 1 medium diced or cubed bell pepper.

Fold the paneer and veggies with the spiced yogurt mixture gently.

Cover bowl with lid and set aside for minimum 30 minutes at room temperature to marinate or for 1 to 2 hours to marinate in the fridge.

collage of two photos with spices, herbs, paneer, onion, tomatoes and bell peppers added in the yogurt to make the paneer tikka marinade.

Prepare Pizza Tomato Sauce

5. Puree 2 medium tomatoes in a blender to a fine consistency. Heat 2 tablespoons olive oil and sauté 3 to 4 small to medium size chopped garlic cloves for some seconds.

Add the pureed tomatoes and sauté for 3 to 4 minutes.

collage of two photos with pureed tomatoes sautéed with chopped garlic in hot olive oil in a pan.

6. Next, add 1 tablespoon chopped fresh basil, ½ to 1 teaspoon dried oregano, black pepper powder and salt as required.

Stir and simmer for 2 to 3 minutes or until the sauce thickens. Keep the sauce aside.

collage of two photos with chopped basil, dried oregano, black pepper and salt added to the pureed tomatoes to make the sauce.

Assemble and Bake Paneer Tikka Pizza

7. After 1:30 to 2 hours the dough would have leavened and doubled in volume. Divide the leavened dough into 2 or 3 parts depending on the size of your pizza pan.

Roll the dough into a circle or oval keeping thickness of ¼ inch. Place the pizza base in a greased and dusted baking pan or tray. Brush olive oil on the rolled pizza base.

collage of two photos with dough divided and brushed with olive oil to make paneer tikka pizza.

8. Spread the prepared pizza sauce on the pizza base. Evenly arrange the marinated paneer and vegetable cubes on the pizza.

collage of two photos with pizza sauce and marinated paneer tikka mixture spread on the dough.

9. Sprinkle grated mozzarella cheese on the pizza as needed. Bake the pizza in a preheated oven at 250 degrees Celsius for 15 to 20 minutes or more till the pizza base has been baked, the edges of veggies are golden and cheese has melted.

Remember to preheat your oven at 250 degrees Celsius for 20 minutes before you bake.

collage of two photos with grated mozzarella sprinkled on pizza and baked.

10. Remove Paneer Tikka Pizza from the oven and serve hot with tomato sauce, red chili flakes and Italian herb mix.

paneer tikka pizza wedges served on a plate with a glass of orange juice and dip in a bowl kept on the side.

Expert Tips

  1. Using olive oil for this Fusion Pizza Recipe will give you the best result. In case you don’t have or can’t source, use any neutral flavored oil.
  2. Reduce the spice quantities in the paneer tikka marinade if you are making it for kids or prefer having less spicy food yourself.
  3. Half the dough can be used to make the pizza. The remaining part can be refrigerated for later use.
  4. Ensure to stay around and keep an eye while the pizza is getting baked. The time differs from oven to oven.  
  5. You can make 2 medium size pizzas from the pizza sauce mentioned in the recipe.


How can I cook this pizza on a pan?

Here’s the procedure: Keep a heavy and thick bottomed pan/tawa/skillet on sim or low heat, spread some oil or butter all over and cook the rolled pizza dough till the base is light brown.

Turn it over, quickly spread pizza sauce and add all the toppings along with the cheese. Cover the pan with a lid and cook the pizza on low heat, till the base turns golden and crisp, and the cheese melts.

Keep everything ready so that you can assemble the pizza quickly, while the other side is cooking. Always cook on low heat.

What is the way to get a pizza base that’s thicker on the edges?

Neatly fold the edges all around for this result.

Can I use the regular processed cheese to make this pizza?

Yes, you can use it. However, do not expect a similar melty and stretchable structure that is achieved by using mozzarella cheese.

If I want to use dried herbs in the seasoning and sauce, can I do that?

Yes, you can use dried basil leaves in the seasoning and sauce for this pizza.

Can I use a microwave oven to prepare this pizza?

Yes, but only if you microwave has a convection mode. You cannot bake this pizza in the microwave mode.

What is the difference between using all-purpose flour and whole wheat flour or atta for making the pizza base?

The texture of the pizza base will be light and soft if it is made with all-purpose flour (maida), whereas a whole wheat flour or atta pizza base will be slightly dense and not so light.

Instead of olive oil, what can I use?

Olive oil is what makes a pizza different than any other breads. It ha 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.

More Pizza Recipes To Try!

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paneer tikka pizza wedges served on a white plate.

Paneer Tikka Pizza

Paneer Tikka Pizza is a fusion pizza variant where the pizza base is made from whole wheat flour dough and topped with a layer of pizza sauce, marinated paneer tikka cubes, mozzarella cheese.
4.92 from 12 votes
Prep Time 2 hours 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Cuisine Fusion, Indian, Italian, World
Course Main Course, Snacks
Diet Vegetarian
Difficulty Level Moderate
Servings 5


for the pizza bread base

  • 3 cups whole wheat flour (atta), can use any other variety of whole wheat flour as well
  • 1 to 1.25 cups water
  • ½ teaspoon sugar
  • 2 teaspoons dry active yeast or 1.5 teaspoons instant yeast
  • 2 tablespoons olive oil
  • ½ teaspoon salt or add as required

for the paneer tikka

  • 125 to 150 grams Paneer cubed
  • 4 tablespoons Hung Curd or Greek Yogurt
  • 1 bell pepper – medium-sized, green or red or yellow pepper, diced or cubed
  • 1 onion, – medium-sized, quartered and layers separated
  • 1 tomato – medium-sized, diced or cubed (optional)
  • 1 teaspoon Ginger Garlic Paste or 3 to 4 small to medium garlic cloves + ½ inch ginger – made into a paste in a mortar-pestle
  • ½ teaspoon Coriander Powder
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon Garam Masala or tandoori masala
  • ¼ teaspoon carom seeds
  • ¼ to ½ teaspoon lemon juice
  • ½ teaspoon chaat masala
  • rock salt (edible and food grade) + black salt or regular salt, add as required

For the pizza sauce

  • 2 tomatoes medium -sized, pureed in a blender or about 1 cup of tomato puree
  • 3 to 4 garlic cloves – small to medium-sized, finely chopped
  • 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
  • ½ to 1 teaspoon dry oregano or 1 tablespoon chopped fresh oregano
  • 2 tablespoons olive oil
  • ½ teaspoon black pepper powder or add as required
  • salt as required

More toppings

  • mozzarella cheese – grated or shredded, as required
  • 7 to 8 black olives or green olives – pitted and sliced, optional


Preparing the pizza bread base

  • Warm 1 cup water in a bowl.
  • Stir and dissolve the ½ teaspoon sugar in it. Sprinkle the yeast and stir to mix.
  • Cover and keep this mixture for 10 to 12 minutes at room temperature.
  • After 10 to 12 minutes when the yeast mixture bubbles and froths, then add 1 cup flour, salt and olive oil.
  • Stir the mixture well.
  • Then add another cup of flour and stir to mix again.
  • The flour mixture would begin to leave the sides of the flour.
  • Add the last cup of flour and begin to knead the dough.
  • Working with your hands, knead the mixture, till you get a soft, smooth and elastic dough.
  • If the dough appears dry, then add some water.
  • If the dough is little sticky, its alright. But if it is too sticky then sprinkle some flour and continue to knead.
  • Rub some water all over the pizza bread dough and keep in a covered bowl for 1:30 to 2 hours for the dough to leaven.

Preparing tikka

  • Whisk the yogurt in a bowl till smooth and creamy.
  • Add all the ginger-garlic paste, carom seeds, salt, lemon juice and all the spice powders mentioned above.
  • Check the taste of the marination and add more salt or lemon juice or the spice powders if required.
  • Chop the paneer into cubes.
  • Dice the onions, bell pepper and tomatoes.
  • Add the paneer cubes and the diced veggies to the yogurt marinade.
  • Fold in gently so that the paneer and veggies are evenly coated with the marinade.
  • Cover and set aside for minimum of 30 minutes at room temperature or for 1 hour to 2 hours in the fridge.

Preparing the pizza tomato sauce

  • Rinse and then chop the tomatoes.
  • Puree the tomatoes to a fine consistency in a blender.
  • Heat olive oil in a small frying pan or skillet
  • Then add finely chopped garlic and sauté for 10 to 12 seconds.
  • Add the tomato puree and sauté for 3 to 4 mins.
  • When the tomatoes are cooked, add the chopped basil, dry oregano, salt and pepper.
  • Simmer for 2 to 3 minutes more or until the sauce thickens.
  • Keep the sauce aside.

Assembling paneer tikka pizza

  • When the dough has doubled up and nicely leavened, then divide the dough into 2 to 3 parts.
    Note that 2 parts of the pizza dough will give you a medium-sized pizza 3 parts will give you a small pizza.
  • You can refrigerate the remaining dough if not using it immediately.
  • Grease the baking pan with olive oil and sprinkle some flour on it.
  • Preheat your oven to 250 degrees Celsius at least 20 minutes before you begin baking.
  • Roll the dough on a dusted work flour surface to about ¼ inch thickness all over.
  • Place the rolled dough on the greased baking pan or tray.
  • Brush some olive oil on the pizza base.
  • Next spread the tomato pizza sauce evenly.
  • Now top the pizza evenly with the marinated paneer cubes, bell pepper, onions and tomatoes.
  • Arrange the olive slices if using.
  • Sprinkle grated or shredded mozzarella cheese on the top as needed.
  • Bake the pizza in the oven for 15 to 20 minutes or more till the cheese has melted, the pizza base is cooked and browned, and the veggies have a golden brown edges. The paneer will also be cooked by then.
  • Remove and serve the paneer tikka pizza hot with tomato sauce or your preferred dip and seasonings.


  • If making for small kids, then reduce the spice quantities in the tikka marinade.
  • You can make pizza from half of the dough and refrigerate the remaining part.
  • The baking time varies from oven to oven, so do keep an eye whilst the pizza is baking in the oven.
  • The tomato pizza sauce mentioned in the recipe can be used for two medium pizzas.

Nutrition Info (Approximate Values)

Nutrition Facts
Paneer Tikka Pizza
Amount Per Serving
Calories 587 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 10g63%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 44mg15%
Sodium 790mg34%
Potassium 630mg18%
Carbohydrates 64g21%
Fiber 12g50%
Sugar 5g6%
Protein 25g50%
Vitamin A 1702IU34%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 6mg30%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 43mg52%
Vitamin D 1µg7%
Vitamin E 3mg20%
Vitamin K 20µg19%
Calcium 357mg36%
Vitamin B9 (Folate) 175µg44%
Iron 4mg22%
Magnesium 126mg32%
Phosphorus 458mg46%
Zinc 4mg27%
* Percent Daily Values are based on a 2000 calorie diet.

This Paneer Tikka Pizza recipe from the archives first published in October 2013 has been republished on June 2022 and updated on May 2023.

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Comments are closed.

4.92 from 12 votes (7 ratings without comment)


  1. I tried this a couple of times and everytime it has the same awesome taste????just had a doubt wanted to know if it is possible to make it as mushroom tikka ( using your mushroom tikka recipe)5 stars

    1. thank you amritha. yes you can use the mushroom tikka recipe and make a mushroom tikka pizza.

  2. Hey awesome recipie……
    Usually the pizza base is made with maida…so can u tell me how much time does the base takes to be cooked… i have made pizza in maida flour before nd it has come out good. Pls reply…

    1. thanks fathima. it takes almost the same time. time will change depending upon the size and make of oven.

  3. Hello!,
    Can we cook this pizza on pan?
    How to get a pizza base that is thicker in the outer side??5 stars

    1. you can follow this method – use a heavy and thick bottomed large tawa or pan. keep the flame on sim or low. spread some oil or butter on the pan all over. place the rolled pizza dough without the toppings first. lightly cook the base. just a light brown. turn over the base. then quickly spread the pizza sauce, add all the toppings,including cheese on the partly cooked part. cover the pan with a lid and cook till the base becomes golden and crisp. the cheese will also melt. do use a heavy thick bottomed pan and keep the flame on low. otherwise the base gets burnt. keep everything ready, so that you can add the toppings quickly when the other side is cooking.

      to get the base thicker on the edges, fold the edges all around neatly.

  4. Hi,

    Thanks for the recipe. I know what I am gonna cook this weekend. I just had one question. Can this be cooked in a Convention microwave? I have a LG MC2143CB 21-Litre Convection Microwave Oven

    I have also looked at your Mango Cheese cake and want to prepare that over the weekend as well. And have the same question. Can I use this microwave to prepare the cheese cake?

    Thanks in advance!
    Ashi5 stars

    1. hi ashi, you can make the paneer tikka in the convection mode of your microwave oven. just preheat the oven in the convection mode for about 10 minutes before you keep the tikka. use the same temperature as mentioned in the recipe for both preheating and grilling later on.

      for the mango cheesecake recipes, its set in the fridge and no oven is used.