Talk about killer fusion food! I have always felt that indian sauces and pizza go hand-in-hand. I mean what is pizza crust, if not a giant naan? (Mind blown, right?) This sauce has a very fresh tomato flavour like any traditional Italian pizza sauce you are accustomed to, just with a slightly different spice profile.
Normally we would suggest making a dish and then using the left overs in some creative way, but in this case make the pizza and eat the leftovers for lunch tomorrow!
A final note: make sure your oven is supper hot! It makes all the difference between a flat so-so crust and a beautiful golden chewy crust. When you remove the pizza from the oven let it sit a few minutes on a baking rack, this will keep the bottom from going soft and give the cheese a chance to transform back from molten lava.
Kadhai Paneer Pizza
This recipe makes one 12-inch pizza, and enough Kadhai Paneer for two pizzas.
Kadai Paneer Ingredients:
|1 ½ tbsp.||Coriander Seeds|
|2 tsp.||Cumin Seeds|
|½ tsp.||Fennel seeds|
|1 tbsp.||Kasoori Methi|
|50g||Ginger (About 2 inches)|
|5 to 6||Small Tomatoes (e.g. Roma)|
|½ tsp.||Garam Masala|
|1 tsp.||Red Chili Powder|
1 Hour Pizza Dough Ingredients:
|1 ½ – 2 cups||Unbleached All Purpose Flour|
|2 ¼ tsp.||Dry Active Yeast (1 sachet)|
|3 tbsp.||Olive Oil|
|2/3 cup||Warm Water|
|1 ½ cups||Grated Mozzarella Cheese|
|~||Flour for dusting|
|~||Cornmeal or Semolina for dusting|
- Prepare the dough:
- Add the water and yeast to a mixing bowl, combine and allow the yeast to activate
- To the bowl add the salt and oil. Stir.
- Add 1 ½ cup of flour to the bowl and combine.
- If the dough is too sticky add the additional flour as needed to bring the dough together.
- Knead on medium speed with the dough hook attachment with your electric mixer for 5 to 6 minutes, or 6 to 8 minutes by hand using the stretch and fold method.
- Let rise to double in the oven with just the light on for heat. About 1 hour.
- In a hot dry wok toast the coriander seeds, cumin seed, peppercorns, fennel seeds and Kashmiri chilies until they begin to pop. Remove from the heat and grind in your spice grinder to a course grain.
- In the blender puree 3 tomatoes until smooth.
- Chop the onion in large pieces.
- Dice the remaining tomatoes.
- Peel and finely dice the ginger.
- Dice the pepper into large pieces.
- Cube the paneer, about the size of a crouton.
- In a wok heat the oil, on high.
- To the hot oil add the ginger and 1 ½ tbsp. of the masala you have ground. Sauté 1 minute.
- Add the tomato puree and stir.
- Add the Salt, Turmeric, chili powder and garam masala.
- Cook the mixture on high heat for 4 to 5 minutes until the oil begins to separate around the edges of the wok.
- Add the diced tomatoes. Stir, cover and cook for 5 minutes.
- Remove the lid, salt to taste and simmer on medium for an additional 5 minutes.
- Add the kasoori Methi and Paneer.
- Stir to combine and simmer 4 to 5 minutes.
- Preheat the oven to 5000F for 45 minutes. If you are using a pizza stone, heat the stone in the oven.
- Dust a clean workspace with flour.
- Roll out your dough to a circle with approximately a 12-inch diameter, or to fit your pizza stone.
- Dust the paddle with semolina.
- Set the rolled dough on the paddle.
- Sprinkle about half the mozzarella over the dough.
- Spread the kadai paneer evenly over the dough.
- Sprinkle with the remaining cheese.
- Transfer to the oven and bake for 7 to 10 minutes until the crust is deep golden brown and the cheese is bubbling.
- Cool 5 to 10 minutes and serve.