Punjab x Italy
Paneer tikka pizza bianca
No tomato sauce, no problem. The tandoor brought the colour.
100 minTime
37 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original752kcalsame
37 gproteinsame
4 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix maida, yeast, sugar and 1 tsp salt with the water and olive oil. Knead 8 minutes, cover and leave in a warm spot for 1 hour.
- 2While the dough rises, mix the paneer with hung curd, chilli, ginger garlic paste, garam masala, ajwain, mustard oil and a pinch of salt.
- 3Heat the oven to 250°C with a heavy tray inside for 20 minutes. Sear the paneer, onion and capsicum on a hot tawa on high heat for 4 minutes.
- 4Blend mint, coriander, chilli, lemon juice, a pinch of salt and 2 tbsp water into a loose chutney. Mix the ricotta with the grated garlic.
- 5Halve the dough and stretch each piece into a 28 cm round on floured baking paper. Spread with garlic ricotta, add mozzarella and the tikka. Slide onto the hot tray and bake in the oven at 250°C for 9 to 11 minutes.
- 6Drizzle the chutney over in thin lines and cut into slices.
Serve it like this
Slide the pizza onto a wooden board, cut into wedges and drizzle the green chutney in thin zigzags. Scatter a few torn mint leaves just before serving.
