Multigrain Tandoori Pizza With Paneer Tikka Recipe

Heat olive oil in a pan, then add ginger garlic, 1 1/2 teaspoons salt, paprika, and a pinch of garam masala. Sauté for a few seconds until fragrant.

In a bowl, whip the yogurt. Stir in the seasoning mixture you just prepared and mix well. For a spicier sauce, you can add some freshly chopped green chili, or fresh cilantro/parsley for extra aroma.

Cut the paneer and all vegetables into roughly 1-inch cube chunks. Divide the prepared tandoori sauce into two bowls.

Add the paneer, bell pepper, tomato, and onion chunks into one bowl of sauce and mix well to coat everything. Cover the bowl and refrigerate for at least 45–60 minutes to let the flavors meld.

While the paneer marinates, take the second bowl of tandoori sauce and generously spread it over the pizza crust. Set the crust aside for 15 minutes.

Meanwhile, thread the marinated vegetables and paneer onto wooden skewers, alternating bell peppers, onion, tomato, and paneer. Continue until you have made all your skewers.

Heat olive oil in a non-stick pan over medium heat. Carefully lay the skewers in the pan and cook, turning them around every minute or so. Aim to cook all four sides for at least 3 to 4 minutes each, ensuring they don't burn.

When the skewers begin to turn light brown and develop a smoky aroma, reduce the heat and transfer them to a plate. Let them cool slightly.

Once the tikka has cooled a bit, remove the grilled chunks of vegetables and paneer from the skewers. Evenly spread them over the pizza base that's waiting with its tandoori sauce layer.

Sprinkle some olive oil over the toppings, followed by a generous layer of freshly ground mozzarella cheese. The pizza is now ready for the oven.