Paneer Tikka Pizza with CROPINO Pasta Pizza Sauce

Preparing the Pizza Base (Dough)

• Take a large bowl and mix ½ cup warm water, 1 tsp sugar and 1/2 tsp dry yeast.
• Wait for 5 minutes for the yeast to activate.
• Add 2 cups wheat flour, ½ tsp salt and 2 tbsp olive oil.
• Combine all the ingredients well using a spatula.
• Add more water if needed and knead the flour to make a smooth and soft dough.
• Rub water over the dough, cover it with a napkin and keep it aside in the same bowl for the dough to leaven.
• Apply olive oil to the sides of the bowl to prevent the dough from sticking.

Preparing the Paneer Tikka Marinade

• In a mixing bowl take 1/2 cup thick curd or yogurt. Whisk until smooth.
• Add all the spice powders and herbs (red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, and ginger-garlic paste).
• Mix the spices and herbs well with the whisked yogurt.
• Add the vegetables (capsicum, onion, tomato) and paneer cubes into the bowl.
• Add 1/2 tsp olive oil and mix well.
• Cover the bowl and refrigerate for 1-2 hours to marinate.

Assembling the Paneer Tikka Pizza

• After about 2 hours the dough would have left and become double in size.
• Take the dough and punch it to release the air.
• Divide the dough into 2-3 parts.
• Roll each part into a circle or oval keeping the thickness 1/4 inch.
• Using a fork, prick the pizza base to prevent it from becoming fluffy like a chapati.
• Apply olive oil over the pizza base using a brush.
• Spread the CROPINO Pasta Pizza Sauce on the base.
• Place the paneer tikka marinate and spread uniformly.
• Sprinkle chilli flakes. Also, add a few jalapenos and olives.
• Spread the grated mozzarella cheese over the pizza base.
• Brush the side of the pizza base with olive oil.
• Place the pizza in a preheated oven (250^oC) for about 20-25 minutes.
• Remove the paneer tikka pizza and cut it into slices.
• Top with oregano and chilli flakes. Serve hot.