Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 pound pizza dough, at room temperature
- 8 ounces paneer, cut into 1/2-inch cubes
- 1/2 cup crushed tomatoes
- 2 tablespoons plain whole-milk yogurt, divided
- 1 tablespoon tomato paste
- 1 tablespoon neutral oil, divided
- 1 teaspoon grated fresh ginger
- 1 garlic clove, grated
- 1 1/2 teaspoons garam masala, divided
- 1 teaspoon Kashmiri chili powder or mild paprika, divided
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 3/4 teaspoon kosher salt, divided
- 1 teaspoon honey
- 4 ounces low-moisture mozzarella, shredded
- 1/2 cup thinly sliced red onion
- 1/2 cup thinly sliced bell pepper
- 2 tablespoons chopped fresh cilantro, plus more for serving
- 1 tablespoon fine cornmeal or flour, for stretching the dough
Do This
- 1. Preheat the oven to 500°F with a pizza stone, pizza steel, or inverted sheet pan inside for 30 minutes.
- 2. Toss paneer with 1 tablespoon yogurt, 1 teaspoon oil, 1/2 teaspoon garam masala, 1/2 teaspoon chili powder, cumin, turmeric, and 1/4 teaspoon salt.
- 3. Cook ginger, garlic, tomato paste, crushed tomatoes, remaining spices, honey, and salt into a thick tikka tomato sauce, then stir in 1 tablespoon yogurt off the heat.
- 4. Stretch dough into a 12-inch round on cornmeal or flour.
- 5. Spread with sauce, then top with mozzarella, paneer, red onion, and bell pepper.
- 6. Bake at 500°F for 10 to 14 minutes, until the crust is deeply golden and the cheese is bubbling.
- 7. Rest 5 minutes, finish with cilantro, slice, and serve warm.
Why You’ll Love This Recipe
- Big Indian-inspired flavor: A gently spicy tikka-style tomato base gives every bite warmth, tang, and depth.
- Paneer is pizza-friendly: The paneer stays tender and satisfying, with lightly browned edges and a mild creamy bite.
- Weeknight approachable: Store-bought pizza dough keeps things simple while still tasting special.
- Colorful and fresh: Red onion, bell pepper, and cilantro bring crunch, sweetness, and brightness to balance the cheese and spices.
Grocery List
- Produce: Fresh ginger, garlic, red onion, bell pepper, fresh cilantro
- Dairy: Paneer, plain whole-milk yogurt, low-moisture mozzarella
- Pantry: Pizza dough, crushed tomatoes, tomato paste, neutral oil, garam masala, Kashmiri chili powder or mild paprika, ground cumin, ground turmeric, kosher salt, honey, fine cornmeal or flour
Full Ingredients
For the Pizza Dough and Base
- 1 pound pizza dough, brought to room temperature for 45 to 60 minutes before stretching
- 1 tablespoon fine cornmeal or all-purpose flour, for dusting
- 1 teaspoon neutral oil, for coating your hands if the dough is sticky
For the Spiced Tikka Tomato Base
- 2 teaspoons neutral oil, such as avocado, canola, or sunflower oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, grated or finely minced
- 1 tablespoon tomato paste
- 1/2 cup crushed tomatoes or tomato passata
- 1 teaspoon garam masala
- 1/2 teaspoon Kashmiri chili powder or mild paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1 teaspoon honey
- 1 tablespoon plain whole-milk yogurt
For the Curried Paneer
- 8 ounces paneer, cut into 1/2-inch cubes
- 1 tablespoon plain whole-milk yogurt
- 1 teaspoon neutral oil
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri chili powder or mild paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
For the Toppings
- 4 ounces low-moisture mozzarella, shredded, about 1 packed cup
- 1/2 cup thinly sliced red onion
- 1/2 cup thinly sliced bell pepper, red, yellow, orange, or green
- 2 tablespoons chopped fresh cilantro, plus 1 tablespoon more for serving if desired
- 1 pinch kosher salt, for finishing the vegetables, optional
Step-by-Step Instructions
Step 1: Preheat the oven for a crisp crust
Place a pizza stone, pizza steel, or an inverted rimmed baking sheet on the middle rack of the oven. Preheat to 500°F for 30 minutes. A properly heated surface is the key to getting a crisp bottom and a nicely puffed edge, especially when using store-bought pizza dough.
If your oven only goes to 475°F, use that temperature and plan to bake the pizza for 12 to 16 minutes instead of 10 to 14 minutes.
Step 2: Marinate the paneer
In a medium bowl, combine 1 tablespoon yogurt, 1 teaspoon neutral oil, 1/2 teaspoon garam masala, 1/2 teaspoon Kashmiri chili powder or mild paprika, 1/4 teaspoon turmeric, 1/4 teaspoon cumin, and 1/4 teaspoon kosher salt. Stir until smooth.
Add the paneer cubes and gently fold until every piece is lightly coated. Set aside at room temperature while you prepare the sauce. Try not to stir too aggressively; paneer is sturdy, but the corners can crumble if handled roughly.
Step 3: Make the spiced tikka tomato base
Warm 2 teaspoons neutral oil in a small skillet or saucepan over medium heat. Add the grated ginger and garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
Add the tomato paste and cook for 1 minute, stirring until it darkens slightly. Stir in the crushed tomatoes, 1 teaspoon garam masala, 1/2 teaspoon Kashmiri chili powder or mild paprika, 1/4 teaspoon cumin, 1/4 teaspoon kosher salt, and 1 teaspoon honey. Simmer for 4 to 5 minutes, until thick enough to spread like pizza sauce.
Remove the pan from the heat and let the sauce cool for 2 minutes. Stir in 1 tablespoon yogurt. Adding the yogurt off the heat helps keep the sauce smooth and gives the tikka base a gentle creamy tang.
Step 4: Stretch the dough
Lightly dust a sheet of parchment paper, pizza peel, or the back of a baking sheet with 1 tablespoon fine cornmeal or flour. Place the room-temperature dough on top and gently press it into a flat disk. Using your fingertips, press from the center outward, leaving a slightly thicker 1/2-inch border around the edge.
Stretch the dough into a 12-inch round. If it springs back, let it rest for 5 minutes, then continue stretching. If the dough sticks to your hands, rub your fingers with 1 teaspoon neutral oil rather than adding too much extra flour.
Step 5: Assemble the pizza
Spread the tikka tomato base evenly over the dough, leaving the raised border uncovered. Sprinkle on the shredded mozzarella. Scatter the marinated paneer cubes over the cheese, then add the sliced red onion and bell pepper. Keep the toppings in a fairly even layer so the crust can bake properly and the paneer can brown in spots.
If your vegetables are especially juicy, pat them dry with a clean towel before adding them. Too much moisture can make the center of the pizza soft.
Step 6: Bake until bubbly and browned
Carefully slide the pizza, still on parchment if using, onto the preheated stone, steel, or inverted sheet pan. Bake at 500°F for 10 to 14 minutes, until the crust is golden brown with darker blistered spots, the cheese is melted, and the paneer has lightly toasted edges.
If one side browns faster than the other, rotate the pizza after 7 minutes. If using parchment, you can pull the parchment out after 5 minutes for a crisper bottom, but only do this if it slides out easily.
Step 7: Finish with cilantro and rest before slicing
Transfer the pizza to a cutting board and let it rest for 5 minutes. This short rest helps the cheese settle so the slices hold together. Sprinkle with 2 tablespoons chopped fresh cilantro, plus an extra tablespoon if you love a fresh herbal finish.
Slice into 8 pieces for appetizer-style portions or 4 larger servings for dinner. Serve warm, while the crust is crisp and the paneer is tender.
Pro Tips
- Use room-temperature dough: Cold pizza dough fights back and tears easily. Let it sit covered at room temperature for 45 to 60 minutes before shaping.
- Keep the sauce thick: The tikka tomato base should be spreadable, not watery. A thick sauce gives concentrated flavor and prevents a soggy middle.
- Cut paneer into small cubes: Half-inch cubes heat through quickly and distribute better across the pizza than large chunks.
- Do not overload the toppings: Paneer, onion, and bell pepper are flavorful, but too much topping can weigh down the crust.
- Finish with cilantro after baking: Fresh cilantro tastes brighter and looks better when added after the pizza comes out of the oven.
Variations
- Spicier version: Add 1/4 teaspoon cayenne pepper to the tikka tomato base, or finish the baked pizza with thinly sliced green chile.
- Vegetable-packed version: Add 1/3 cup thinly sliced mushrooms or 1/3 cup sweet corn, but keep the total toppings moderate so the crust still crisps.
- Naan-style mini pizzas: Use 4 pieces of naan instead of pizza dough. Bake at 425°F for 8 to 10 minutes, until the edges are crisp and the cheese is melted.
Storage & Make-Ahead
Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 400°F for 6 to 8 minutes, or in a skillet over medium-low heat for 5 to 7 minutes, until the crust crisps and the cheese warms through. Avoid microwaving if possible, as it softens the crust.
To make components ahead, prepare the tikka tomato base up to 3 days in advance and refrigerate it in a covered container. The paneer can be tossed with the yogurt-spice coating up to 12 hours ahead and refrigerated. Bring both the sauce and paneer close to room temperature before assembling the pizza for the most even bake.
Nutrition (per serving)
Calories: 590 kcal | Carbs: 58g | Protein: 27g | Fat: 29g | Saturated Fat: 14g | Fiber: 4g | Sugar: 8g | Sodium: 930mg | Cholesterol: 54mg
