This is the weeknight pizza I make when I want bold flavors without a long rise. The paneer stays creamy and the peppers keep a little crunch.
Ingredients
Dough
- 2 1/4 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 3/4 tsp fine salt
- 3/4 cup warm water
- 1 tbsp olive oil
Toppings
- 1/2 cup pizza sauce or thick marinara
- 1 tsp garam masala
- 1/2 tsp chili flakes
- 200 g paneer, cubed
- 1 cup diced green bell pepper
- 1 1/2 cups shredded mozzarella
- 1 tbsp butter or olive oil
Steps
- Mix flour, yeast, sugar, and salt. Add warm water and oil, then knead 5 minutes. Rest 15 minutes.
- Heat oven to 475F. Place a sheet pan in the oven to preheat.
- Stir garam masala and chili flakes into the sauce.
- Split dough in two. Roll each into a 9-inch round.
- Spread sauce, add paneer and peppers, then top with mozzarella. Dot with butter.
- Bake 12 to 15 minutes until the crust is golden and cheese bubbles.
Notes
- For a smokier flavor, sprinkle a pinch of kasuri methi on top after baking.
- Swap paneer for halloumi if you like a firmer bite.