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.
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.