Paneer Tikka Pizza
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.
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.
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.
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.
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.
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.
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.
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.
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.
8. Spread the prepared pizza sauce on the pizza base. Evenly arrange the marinated paneer and vegetable cubes on the pizza.
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.
10. Remove Paneer Tikka Pizza from the oven and serve hot with tomato sauce, red chili flakes and Italian herb mix.
Expert Tips
- 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.
- Reduce the spice quantities in the paneer tikka marinade if you are making it for kids or prefer having less spicy food yourself.
- Half the dough can be used to make the pizza. The remaining part can be refrigerated for later use.
- Ensure to stay around and keep an eye while the pizza is getting baked. The time differs from oven to oven.
- You can make 2 medium size pizzas from the pizza sauce mentioned in the recipe.
FAQs
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.
Step by Step Photo Guide Above
Ingredients
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
Instructions
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.
Notes
- 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
This Paneer Tikka Pizza recipe from the archives first published in October 2013 has been republished on June 2022 and updated on May 2023.
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)
thank you amritha. yes you can use the mushroom tikka recipe and make a mushroom tikka pizza.
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…
thanks fathima. it takes almost the same time. time will change depending upon the size and make of oven.
Hello!,
Can we cook this pizza on pan?
How to get a pizza base that is thicker in the outer side??
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.
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!
Ashi
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.
Wonderful pics n good recipe. Making the pizza in the evening
thanks swetha
I tried this recipe yesterday and it was very well appreciated by everyone n the family..Though I do feel adding half all purpose flour will make the base even better..trying that out this weekend as expecting some guests.
thanks priyanka. all purpose flour makes the texture more soft. you can try with both the flours. it makes a difference in the final texture.
Hi,
I have prepared the dough exactly as mentioned in the recipe. The yeast – sugar solution frothed before using. But even after 2 hrs the dough hasn’t doubled. What could be the issue? Should I still go ahead with the dough or throw it?
Thanks,
Simi
welcome simi. looks weird. actually the dough should double. in your case only thing you can do now is go ahead and give it a try. you can keep the dough for one or two hours more.
Panner tikka pizza was good thanks for the recipe..
thanks for the feedback.
Tried this pizza last week. The only thing I felt was I shouldn’t have use ajwain. Rest test great!!! Now tonight gonna try the same recipe without ajwain. Thanks for this post
depends on the taste buds 🙂 hope without ajwain the pizza has turned good.
Hi,
Can u plz tell me the different types of cheese avilable ( in India)and it’s usage.genrally I keep cheese slice n spread for my baby.for one of the biscuit recipe in ur blog I got ” processed cheese”( though u mentioned cheddar ) I didn’t got tht.now this recipe calls for mozerella . What diff it would make if I use processed cheese in this recipe .
from what i have seen, cheddar, mozzarella and the regular processed cheese is easily available. you can easily use processed cheese for the biscuits. even i use them when i do not have cheddar cheese. mozzarella is used in pizzas, since its soft, melts and has a stretchable structure. this gives a good texture to pizza and some pasta dishes. cheddar is also soft, melts and is good for making toast or grilled sandwiches. but for now, you can use the regular cheese in this pizza. the pizza will be like the pizza we get in udipi restaurants and the way they were served in hotels years before dominoes, pizza hut and their likes came in existence 🙂
Hi I love the way u describe recipes, I made so many of them,one thing I want to ask I used pizza seasoning in pizza sauce n dry basil leaves will it work if I don’t have fresh once.
thanks artee. yes pizza seasoning will work. i suggest to add dry basil leaves in the sauce and pizza seasoning on top of the pizza.
often when i need to eat pizza i always use to go to restaurants but it wasn’t so good…
when i tried it .it was much tasty and easier………..
thanks a lot
welcome naseem. nice to know that you enjoyed the home made pizza recipe.
Hello, Dassana, Now I think I am almost ready for trying a Pizza at home. now one more doubt keeps coming into my mind. when I bake it in convection mode, can I use any metal tray (Which I am using for cakes)? Pls reply. thanks
nimmi, only in convection mode you can use the metal pans or trays which you use for making cakes. but don’t use them in microwave mode as the sparks are emitted from metal.
Hi Dassana, recently found your blog and happy to say that the recipes are really worth trying. I am still browing thru and feel like I want to try each one of them. Owing to lack of time I am able to try new recipes only at week ends. I would like to know , in the veg pizza, the base was made of Maida and in this you have used whole wheat flour. what difference it makes? In my Microwave confection mode max.200 temp. is possible. in that case do I have to bake this for some more time?
thanks nimmi. if you use maida, the texture is soft and light. whole wheat flour makes the texture a bit dense and not so light. may be just a few minutes more. in microwave due to the fan, the cake or bread gets heated quickly. so it might take a few minutes more.
That was quick.
In my experience you are the only one to reply at all and that too within 24 hours.
Thank you so much.
Can you also tell me what type of olive oil to buy cause I have never used olive oil and there are many varieties like extra virgin or whatever.
i have to reply saraswathi, otherwise i get a huge backlog of comments 🙂
for baking and cooking, just pure olive oil is good. extra virgin olive oil is used in salads and dips and even for dressings. don’t buy the bottles where pomace olive is mentioned and its not the pure form of olive oil. chemical solvents are used to extract the last remaining 5-8% of oil that remains in the olive pulp and this is called as olive pomace oil. so buy where its written only olive oil or pure/virgin olive oil or extra virgin olive oil.
Hi Dassana
I am a regular visitor to ur blog and really enjoyed trying many recipes from here.
The most recent one I tried was dal makahni and my family loves it.
I am planning to make this pizza but I have a question. Can I use any other oil instead of olive oil? Will it change the flavor ?
Please do let me know as I am waiting to surprise my kids during this holiday with this homemade pizza!!!
Thank you
hi saraswathi. firstly thanks. for the pizza, olive oil is what makes it different from other breads. there is a characteristic aroma of olive oil in pizza and this is what has been traditionally used. though, you can use any vegetable oil if you don’t have olive oil. you can cut down the spices in the tikka marinade since you are making for your kids.
Love pizza and like how you have posted the detailed pictures.
The pizza looks so tempting.
Very deliciously done pizza! Beautiful pics and easy to follow recipe. I am impressed!
loved it completely ! and its good to see Wheat flour !