Multigrain Tandoori Pizza With Paneer Tikka Recipe

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.