Our Indian-Italian fusion Paneer Tikka Pizza is a festive, family-friendly twist on classic pizza. It marries the beloved comfort of pizza with vibrant Indian flavors: cubes of tandoori-spiced paneer (Indian cottage cheese) mixed with crunchy bell peppers and onions, all topped with a blanket of melted mozzarella. This vegetarian delight proves pizza can be both homely and adventurous. Indian fusion dishes are all about bringing people together around bold flavors – this pizza is sure to become a party favorite whether you’re celebrating a festival or just making dinner fun for the kids.
Ingredients
Pizza Base: 1 (about 10-inch) round pizza dough (homemade or store-bought).
Paneer Tikka Marinade: 250 grams paneer (Indian cottage cheese), cut into 1-inch cubes; 3 tablespoons thick yogurt (hung curd or Greek yogurt); 1 teaspoon ginger-garlic paste; 1 small onion, finely chopped; 1/2 teaspoon Kashmiri red chili powder (or paprika); 1/2 teaspoon coriander powder; 1/4 teaspoon turmeric; 1/2 teaspoon garam masala (or tandoori masala); 1/4 teaspoon cumin powder; 1/4 teaspoon chaat masala; 1/2 teaspoon salt (or to taste); 1 teaspoon lemon juice.
Toppings: 1 small bell pepper (capsicum), diced; 1/2 small onion, sliced; 1-2 tomatoes, chopped (optional); 1 to 1½ cups shredded mozzarella cheese; 2 tablespoons chopped fresh cilantro (coriander) leaves; oil or melted butter for brushing.
Sauce (optional): 1 cup pizza sauce or plain tomato puree (season with basil and oregano); alternately use 2 tbsp ketchup + 2 tbsp mint-cilantro chutney for a tangy Indian twist.
Baking Aids: 1 tablespoon roasted gram flour (besan) optional (this thickens the marinade and helps it cling to the paneer and veggies).
Marinade & Topping Prep
Make the Tandoori Yogurt Marinade: In a mixing bowl, whisk the thick yogurt until smooth. Stir in the ginger-garlic paste, chili powder, coriander, turmeric, garam masala, cumin, chaat masala, salt, and lemon juice. (If the mix seems runny, add the roasted gram flour – it gives the marinade some body and helps it stick.) Mix thoroughly until creamy; a properly thick marinade should coat the back of a spoon.
Marinate Paneer and Veggies: Add the paneer cubes to the yogurt-spice mix and gently toss to coat every piece. Also add the chopped bell pepper and onions, mixing well so the veggies are slicked with marinade. Cover the bowl and refrigerate for at least 30 minutes (1 hour or even overnight for the best flavor). The longer it marinates, the deeper the tandoori flavor in the cheese and onions.
Prepare Other Toppings: Slice or chop any remaining veggies and have the mozzarella ready. If using a homemade sauce, whisk that up now. Preheat your oven or air fryer so it’s hot by the time you assemble the pizza.
Making the Pizza Dough (for Homemade Base)
Homemade Dough: If you’re making your own crust, combine 3 cups flour (whole wheat or all-purpose) with 2 teaspoons instant yeast, 1/2 teaspoon sugar, and 1/2 teaspoon salt. Gradually add 1 to 1¼ cups warm water and 2 tablespoons olive oil. Knead until smooth and elastic. Let the dough rest in a warm place, covered, until it doubles in size (about 1–2 hours). Punch it down and roll it into a 10-inch round, making the edges slightly thicker. Poke the base all over with a fork to keep it from puffing up.
Store-Bought Base: For convenience, use a ready-made pizza crust, garlic naan, or flatbread of similar size. Simply place it on a baking sheet. Lightly brush the surface (especially the edges) with a bit of oil or butter for a golden finish.
Assembling & Baking
Sauce First: Spread a thin layer of the pizza sauce (or ketchup-chutney blend) evenly over the rolled-out dough, leaving a 1/2-inch border at the edges.
Add the Toppings: Scatter the marinated paneer, peppers, onions and (if using) tomatoes on top of the sauce. Try to distribute them evenly so every slice gets a colorful mix.
Cheese It Up: Generously sprinkle the shredded mozzarella (and any other cheese) over the paneer and veggies. Don’t be shy – the cheese will bubble and meld with the toppings.
Oven Method
Place the pizza on a parchment-lined baking sheet and slide it into a preheated oven (220–250°C, or 425–480°F). Bake for about 12–20 minutes until the crust edges are golden and the cheese is melted and bubbly. (If your crust is very thin – for example, if using naan – you can bake at 175°C (350°F) for just 8–10 minutes.) Rotate the pan midway if your oven has hot spots. For an extra-toasty top, switch to the broil/grill setting for the last 1–2 minutes; watch it closely so it doesn’t burn.
Air Fryer Method
For a quick crisp, cook the pizza in an air fryer. Set the fryer to 325°F (160°C). Place one pizza (or cut it in half if needed) in the basket and cook for about 7–8 minutes, checking after 7 minutes. The pizza is done when the crust looks crisp at the edges and the cheese has fully melted. (There’s no need to preheat most air fryers; just keep an eye so it doesn’t overbake.)
Stovetop (Tawa) Method
A tawa (heavy skillet) can make a great pizza pan on the stove. Heat a large, heavy-bottomed pan on medium-low and brush the surface with a little oil. Lay the rolled-out dough in the pan. Cook the bottom until lightly browned (1–2 minutes), then flip the dough. Quickly spread your sauce and toppings on the now-cooked side, sprinkle the cheese on top, and immediately cover the pan with a lid. Let it cook on low for another 4–6 minutes, until the crust underneath is crisp and the cheese melts. This method mimics a grill with lid, giving you that pizza feel without an oven.
Cheese Melting Tips
Be generous with the cheese for gooey pull! For an extra-bubbly brown finish, finish the pizza under a hot broiler or griller for 1–2 minutes. Keep a close eye so the cheese just gets golden brown spots. You can also brush the crust edges with melted butter or garlic butter right after baking for a restaurant-style shine and flavor boost.
Serving Suggestions
Slice the Paneer Tikka Pizza right away while it’s hot and the cheese is stretchily delicious. Serve each slice with your favorite Indian-style dips. Cooling mint-cilantro chutney or a tangy tamarind-date chutney are classics – a spoonful on the side is heavenly. A simple yogurt raita (cucumber-yogurt salad) also complements the spicy tikka flavors. For drinks, a sweet mango lassi, chilled lemonade or even a cold beer contrast nicely with the spice. This pizza is bold enough to stand on its own, but it loves company – think colorful salads, more chutneys (or ketchup) and festive beverages to round out the meal. Leftovers keep in the fridge for a day or two; to reheat, just crisp them up again on a pan or in the air fryer so the crust stays crunchy.
Enjoy your homemade Paneer Tikka Pizza – it’s a guaranteed crowd-pleaser that brings fun and flavor to any table
The Pinch of Masala 