Paneer tikka pizza

Paneer Tikka is India's answer to BBQ: fresh cheese marinated in spicy yoghurt, skewered and baked in a tandoor oven. On pizza, this flavour profile meets Italian foundations. The special feature of paneer cheese is that it doesn't melt under heat, but keeps its shape and browns slightly, giving a biteable, meat-like texture to the dish alongside the stretchy mozzarella.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 820 kcal
🌍 Cuisine Indian-Fusion

Ingredients

Equipment Needed

  • Bowl for marinating
  • Frying pan

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1

Mix half the yoghurt with the spice blend. Toss in the paneer cubes and let stand for at least 20-30 minutes.

Tip: The acidity of the marinade helps the cheese absorb the flavours.
2

Preheat the oven to 220°C. Cut the peppers and onion into larger chunks.

Tip: Rustic pieces look better and stay crunchier.
3

Stretch out the dough. Spread thinly with the remaining spiced yoghurt (or use tomato sauce as a base if you don't like 'white' pizza).

Tip: Yoghurt-based sauce may curdle slightly under heat, this is natural.
4

Sprinkle with mozzarella. Arrange the marinated paneer cubes and vegetables on top.

Tip: Paneer won't spread, it stays cube-shaped.
5

Bake for 12-15 minutes until the dough edge is brown, and the paneer cube edges brown.

Tip: Paneer is good when it gets a golden brown crust.
6

Before serving, sprinkle generously with fresh coriander.

Tip: The freshness of green coriander is an essential counterbalance to heavy spices.

Recipe FAQ

What is Paneer?
An Indian fresh cheese made without rennet (from milk and lemon juice). Neutral taste, but takes up spices excellently.
Can I substitute it?
Halloumi or a firmer tofu behaves similarly (doesn't melt), but the taste will be different.

Ingredients

  • 1 portion Pizza dough
  • 200 g Paneer cheese (cubed)
  • 20 g Tikka Masala spice mix
  • 100 ml Thick yoghurt (Greek)
  • 150 g Mozzarella cheese
  • 100 g Mixed bell peppers (diced)
  • 1 piece Red onion
  • 1 bunch Fresh coriander
  • 10 ml Olive oil