Paneer Makhani Pizza

#pizzarecipe #quickrecipe #easyrecipe #paneermakhanipizza Servings - 2 - 3 INGREDIENTS (For Dough) Dry yeast - 2 teaspoons Sugar - 2 teaspoons Warm water - 50 milliliters All purpose flour - 300 grams Salt - 1/2 teaspoon Milk powder - 2 tablespoons Butter - 2 tablespoons Warm milk - 120 milliliters (For Makhani Sauce) Oil - 2 teaspoons Cumin - 1 teaspoon Dry red chili - 1 tablespoon Garlic - 1 tablespoon Ginger - 1 tablespoon Green chili - 2 teaspoons Cashews - 1 tablespoon Onions - 150 grams Tomato - 300 grams Salt - 1/2 teaspoon Water - 200 milliliters Oil - 1 teaspoon Butter - 2 tablespoons Salt - 1/2 teaspoon Red chili - 1 teaspoon Coriander powder - 1 teaspoon Sugar - 1 teaspoon Garam masala - 1 teaspoon Fresh cream - 2 tablespoons Dry fenugreek leaves - 1 teaspoon Coriander - 1 tablespoon (For Paneer Tikka) Oil - 1 1/2 teaspoons Ginger garlic paste - 1 teaspoon Red chili - 1/2 teaspoon Coriander powder - 1/2 teaspoon Cumin powder - 1/2 teaspoon Dry mango powder - 1/2 teaspoon Salt - 1/2 teaspoon Paneer - 200 grams (For Paneer Makhani Pizza) Maize flour - for dusting Mozzarella cheese - to taste Onions - to taste Bell pepper - to taste Oregano - to taste Chilli flakes - to taste Oil - for brushing PREPARATION (For Dough) 1. In a mixing bowl, add 2 teaspoons dry yeast, 2 teaspoons sugar, 50 milliliters warm water and mix it well. 2. Rest the mixture for 10 minutes. 3. Add 300 grams all purpose flour, 1/2 teaspoon salt, 2 tablespoons milk powder, 2 tablespoons butter, 120 milliliters warm milk and knead it into a smooth soft dough. 4. Rest the dough for 2 hours. (For Makhani Sauce) 1. Heat 2 teaspoons oil in a pan, add 1 teaspoon cumin, 1 tablespoon dry red chili, 1 tablespoon garlic, 1 tablespoon ginger, 2 teaspoons green chili and stir for 1 - 2 minutes. 2. Add 1 tablespoon cashews and mix it well. 3. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color. 4. Now, add 300 grams tomato and mix it well. 5. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy. 6. Add 1/2 teaspoon salt and mix it well. 7. Add 200 milliliters water and mix it again. 8. Cook for 5 - 7 minutes on medium heat. 9. Remove it from heat and allow it to cool. 10. Transfer this into a blender and blend it into a puree. 11. Heat 1 teaspoon oil, 2 tablespoons butter in a skillet, add the blended puree and mix it well. 12. Cook for 5 - 7 minutes on medium heat. 13. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon sugar, 1 teaspoon garam masala and mix it well. 14. Then, add 2 tablespoons fresh cream and mix it well. 15. Cook for 5 - 7 minutes on medium heat. 16. Now, add 1 teaspoon dry fenugreek leaves, 1 tablespoon coriander and mix it well. 17. Cook for another 3 - 5 minutes on medium heat. 18. Remove it from heat and keep aside. (For Paneer Tikka) 1. Heat 1 1/2 teaspoons oil in a pan, add 1 teaspoon ginger garlic paste and stir well. 2. Add 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon dry mango powder, 1/2 teaspoon salt and mix it well. 3. Now, add 200 grams paneer and mix it well. 4. Cook for 5 - 7 minutes on medium heat. 5. Remove it from heat and keep aside. (For Paneer Makhani Pizza) 1. Take the dough ball and dust it with maize flour. 2. Flatten it with the help of a rolling pin. 3. Press it lightly with the help of your fingers to make a pizza base. (See Video) 4. Place it on a baking tray. 5. Add the prepared makhani sauce on it and spread it evenly. 6. Then, add some mozzarella cheese on top of it. 7. Top with onions, bell pepper and prepared paneer. 8. Add some more mozzarella cheese on top of it. 9. Sprinkle some oregano and chilli flakes. 10. Brush the sides with oil. 11. Preheat the oven to 350°F/180°C. Bake for about 8 - 10 minutes or until the cheese is melted. 12. Remove it from oven and place it on a board. 13. Cut it into slices. 14. Serve. Official website:  https://ift.tt/2YE99SY Like us on Facebook  https://ift.tt/345eOSQ Follow us on Instagram  https://ift.tt/2rlkF9E


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