Whole wheat paneer tikka pizza/ No maida added pizza

Pizza an all ones favorite can be baked at home with whole wheat flour. Follow me for using other flours as base for pizza.They are lining up next in my blog.

How to make:

1. In a small bowl, add lukewarm water, sugar and yeast. Mix well so that there is no lumps. Leave it aside for 10 minutes to activate and bloom the yeast. 

2. In a stand mixer, add whole wheat flour and salt and mix well at a low speed. 

3. Now add the yeasted mixture and mix well at the low speed. 

4. Add oil and the mixer running at medium speed knead for 5 minutes.

5.Now remove the dough and keep covered using a damp cloth to proof the dough for about 1-1 1/2 hrs.

6. Prepare the tikka ingredients. In a mixing bowl, add hung curd, ginger garlic paste, coriander powder, Kashmiri red chili powder, turmeric powder, amchur powder, cumin powder, garam masala, salt, olive oil and mix well. To this add paneer cubes, sliced lengthwise onions, capsicums and mix well until a nice coating is formed on all the vegetables. Cover and set aside for at least 2 hrs.

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7. Remove the dough. Punch it down and knead for 2 minutes until smooth. . 

8. Divide into two equal parts. Using a roller, knead one half of the dough to a round shape. Grease the pan with oil. We are going to bake one 12” round pizza and a 13” by 9” rectangular pizza.

9. Preheat the oven for 450 F

10. Now spread the round dough on the pizza pan. Prick it with fork and bake for 3 mins.

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11. Remove from the oven, spread pizza sauce. Spread soaked paneer tikka ingredients. 

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12. Add a little cheese over it. I have used mozzarella cheese. Bake for 15 mins for a crust pizza and 12 mins for a softer dough pizza.

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13. Similarly do it for rectangular sheet pizza too.

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A small video for you to refer:

Ingredients:

For pizza dough:

Whole wheat flour - 2 3/4 cup

Salt - 1 tsp

Cane sugar - 1 tbsp

Instant yeast - 2 1/4 tsp

Extra virgin olive oil - 1 tbsp + 2 tsp for greasing

Lukewarm water - 1 cup

For paneer tikka:

Hung curd - 1/3 cup

Ginger garlic paste - 1 tsp

Coriander powder - 1 tsp

Kashmiri red chilli powder - 1 tsp

Turmeric powder - 1 tsp

Amchur masala - 1 tsp

Cumin powder - 1/2 tsp

Garam masala - 1 tsp

Salt - 1 tsp

Paneer - 200g

Red capsicum - 1

Green capsicum -1

Onions - 1

Olive oil - 3 tbsp

For pizza:

Pizza sauce - 1 cup

Mozzarella cheese - 1/2 cup

How to make

1. In a small bowl, add lukewarm water, sugar and yeast. Mix well so that there is no lumps. Leave it aside for 10 minutes to activate and bloom the yeast. 

2. In a stand mixer, add whole wheat flour and salt and mix well at a low speed. Now add the yeasted mixture and mix well at the low speed. 

3. Add oil and the mixer running at medium speed knead for 5 minutes.

4. Now remove the dough and keep covered using a damp cloth to proof the dough for about 1-1 1/2 hrs.

5. Prepare the tikka ingredients. In a mixing bowl, add hung curd, ginger garlic paste, coriander powder, Kashmiri red chili powder, turmeric powder, amchur powder, cumin powder, garam masala, salt, olive oil and mix well. To this add paneer cubes, sliced lengthwise onions, capsicums and mix well until a nice coating is formed on all the vegetables. Cover and set aside for at least 2 hrs.

6. Remove the dough. Punch it down and knead for 2 minutes until smooth. Divide into two equal parts. We are going to bake one 12” round pizza and a 13” by 9” rectangular pizza. 

7. Preheat the oven for 450 F.

8. Using a roller, knead one half of the dough to a round shape. Grease the pan with oil. Now spread the round dough on the pizza pan. Prick it with fork and bake for 3 mins.

9. Remove from the oven, spread pizza sauce. Spread soaked paneer tikka and add a little cheese over it. I have used mozzarella cheese.

10. Similarly do it for rectangular sheet pizza too.

11. Bake for 15 mins for a crust pizza and 12 mins for a softer dough pizza.

Note:

1. You can make various toppings. Just a simple cheese, mushrooms, veggies, only onions, corn, and the list is endless. Whichever vegetable you like, you can make that as a topping.

2. Use hung curd for tikka to get all the vegetables coated with masala.