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round pizza with paneer and tomato sauc etopping on a wooden board

Paneer Pizza

Paneer Pizza is made with a homemade pizza base and a delicious paneer tikka topping. Better than any pizza from restaurant chains!
Course Main Course
Cuisine Indian, Indian-American, Indian-European
Diet Hindu, Vegetarian
Prep Time 15 minutes
Dough to proof 1 hour
Servings 6
Calories 630kcal
Author Shinta


  • Oven


For the Pizza base

  • 500 grams Bread Flour or use all purpose flour or whole wheat flour
  • 2 Tablespoons olive oil
  • 1 teaspoon Salt to season the dough
  • 1 sachet Active dry yeast or Instant Yeast see notes
  • ½ cup milk slightly warm
  • 1 cup water

To make the paneer topping

  • 400 grams paneer cut into cubes
  • 1 Onion sliced thin
  • 1 tablespoon vegetable oil
  • 1 tablespoon Ginger garlic finely minced or paste
  • 1 teaspoon Kashmiri Red Chili powder
  • 1 teaspoon Garam Masala
  • 2 tablespoon Tomato paste
  • 1 tablespoon kasuri methi
  • 1 teaspoon turmeric haldi
  • ¾ cup mozzarella cheese shredded


To make the pizza base

  • If you are using active dry yeast, activate the yeast in ½ a cup of warm milk and 1 teaspoon of sugar. Let the yeast sit still for 5-8 minutes until it looks bubbly and activated. If you are using instant yeast, skip this step.
  • Measure out 17 ounces of bread flour (or all-purpose flour) in the bowl of a stand mixer (or use a regular mixing bowl). Add 2 tablespoons of olive oil, salt to season, and the yeast.
  • In the stand mixer, add 1 cup of warm water a little at a time and mix the dough for 7-10 minutes, until the dough is together. The dough should form a ball and clean the sides of the bowl. If kneading with hand, knead on a floured kitchen counter until the dough forms a ball.
  • Proofing the sough in the Instant Pot - Brush the inside of the Instant Pot with olive oil. Place the dough ball inside. Set the Instant Pot to 'Yogurt ' setting for 1 hour. Cover with a glass lid. After 1 hour, the dough will have doubled in size.
  • Proofing the dough in the oven - Simply keep the dough ball in a large bowl lightly covered with a kitchen cloth, and place the bowl in the oven, with its light on. You can also keep the bowl covered this way in any warm place in your kitchen for 1 hour until the dough has doubled in size.
  • While the dough is proving, we will make the paneer tikka topping.

To make the paneer topping

  • In a saucepan on the stove, heat vegetable oil. Add Onions and saute 6-7 minutes until they are soft. Add the turmeric (haldi), Kashmiri chili powder, garam masala, crushed kasuri methi. Mix well.
  • Add the paneer cubes and tomato paste into this onion mixture. Add a little water and season with salt. Cook for 5-6 minutes. Keep aside.
  • Preheat the oven at 450 F (250 C). I am using my cast iron pan to bake the pizza. You can also use a baking sheet lined with baking paper.
  • Roll out the pizza dough into a thin layer. Top the pizza with the paneer tikka topping.
  • Add the shredded mozzarella cheese all over the top and bake the pizza for 25-30 minutes until the pizza is cooked through and the cheese has melted.



Calories: 630kcal | Carbohydrates: 67g | Protein: 24g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 554mg | Potassium: 228mg | Fiber: 3g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 3mg | Calcium: 436mg | Iron: 1mg