Tandoori Paneer Pizza
A cheesy, smoky, and spicy Tandoori Paneer Pizza made with soft homemade dough, marinated paneer tikka, and a desi-style sauce. This recipe brings back college memories of jugaad pizzas while giving you a restaurant-style experience in your own kitchen. Make it on a tawa, oven, or even in a kadhai—no fancy gadgets needed.
Equipment
- 1 Mixing bowl for dough & marinade
- 1 Rolling Pin to shape the base
- 1 Tawa / Grill pan to cook paneer or pizza base
- 1 Oven or Kadhai with stand for baking/cooking
- 1 Knife & cutting board for chopping veggies
- 1 Grater for cheese
Ingredients
For the Pizza Base (Makes 2 Medium Pizzas)
- 2 cup (all-purpose flour)
- 1 tsp instant dry yeast
- 1 tsp sugar
- ½ tsp salt
- 2 tbsp oil (olive or refined)
- ¾ cup cup warm water (adjust as needed)
For the Tandoori Paneer Topping:
- 200 g paneer (cut into cubes)
- ½ cup thick curd (hung curd preferred)
- 1 tbsp tandoori masala
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- ½ tsp garam masala
- 1 tsp ginger-garlic paste
- 1 tsp lemon juice
- 1 tbsp oil
- Salt to taste
For the Pizza Sauce:
- 1 cup tomato puree
- 1 tbsp butter
- 1 tsp minced garlic
- 1 tsp red chilli flakes
- 1 tsp oregano
- ½ tsp sugar
- Salt as needed
Toppings:
- ½ cup Sliced onions
- ½ cup Sliced capsicum – red/green/yellow
- ½ cup Sweet corn
- Olives or tomatoes optional
- 1 cup mozzarella cheese or Amul cheese (grated)
- Extra chilli flakes & oregano (for garnish)
Instructions
Make Your Dough (Takes 10 min, then rest)
- Mix yeast, sugar, and warm water in a big bowl. Wait for 5-8 minutes till it froths—you want that bubbly magic.
- Add maida, salt, and oil. Mix everything well, then knead for 8-10 minutes till the dough is soft and not sticky.
- Cover with a damp cloth. Rest in a warm place for 1 hour—watch it double like a good foodie dream!
- Punch down, knead briefly, and split into two balls for each pizza.
Marinate the Paneer (While Dough Rises)
- In a bowl, mix curd, tandoori masala, chilli powder, haldi, garam masala, ginger-garlic paste, lemon juice, and oil. Add salt.
- Toss paneer cubes till each piece is well coated. Let it marinate at least 30 minutes (longer = deeper flavour).
Make the Sauce (While Paneer Soaks)
- Heat butter in a pan, add garlic, and sauté till fragrant.
- Add tomato puree, chilli flakes, oregano, salt, and a pinch of sugar.
- Cook on medium till sauce thickens (8-10 min). Set aside.
Prepare Veggies & Cheese
- Slice onions, capsicums, and any other veggie you love.
- Grate cheese (more is always better, but that’s up to you).
Cook or Grill Paneer
- On a hot tawa or grill pan: Drizzle a little oil, add marinated paneer cubes. Cook until golden and smoky on all sides. Set aside.
Roll & Shape the Pizza Base
- Preheat your oven (200°C) or get your tawa/kadhai ready.
- Dust the surface with flour. Take a dough ball and roll it into a ½-inch thick round. Pinch the edges for a nice crust.
Pre-Bake (Optional But Worth It)
- Place the base on the tawa or tray, cook one side for 2 mins on medium heat, then flip.
Assemble Your Pizza
- Spread a generous spoonful of the spicy sauce on the base.
- Toss on onions, capsicum, corn, tomato—whatever you love.
- Scatter the tandoori paneer cubes evenly.
- Cover with a heavy layer of cheese, extra chilli flakes, or oregano.
Bake or Cook to Perfection
- Oven: Place on a lined tray, bake at 200°C for 12-15 min until crusts are golden and cheese is bubbling.
- Tawa method: Cover with lid on low flame, cook till cheese melts and base is crisp.
- Kadhai method: Use a metal stand, place the pizza in a preheated kadhai, cover, and cook till done.
Serve Immediately
- When it’s golden, slice up your tandoori paneer pizza and serve it with chutney, ketchup, or a chilled glass of masala soda.
Notes
- This pizza carries a piece of nostalgia — back in the day, even a leftover roti with ketchup felt like a luxury treat. Don’t hesitate to try this recipe with homemade rotis if you’re out of pizza base.
- Not a paneer fan? No worries! Swap it with mushrooms, tofu, or even baby corn — they soak up the tandoori flavors beautifully.
- Skip the oven if you want. A tawa or kadhai gives that smoky desi touch that sometimes beats the restaurant-style version.
- Got leftovers? Don’t reheat in the microwave (the base gets soggy). Warm it up on a tawa with a little butter — the crust turns crispy and the cheese melts perfectly again.
- For serving, go beyond plain ketchup. Pair it with green chutney or a chilled masala soda on the side — instant party vibes!