Achari Paneer Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pizza dough:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">180ml warm water</li><li class="ingredients-single-item">For the achari marinade:</li><li class="ingredients-single-item">200g paneer, cubed</li><li class="ingredients-single-item">3 tbsp achari masala (pickling spice mix)</li><li class="ingredients-single-item">2 tbsp yogurt</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tbsp oil</li><li class="ingredients-single-item">For the pizza sauce:</li><li class="ingredients-single-item">200g tomato passata</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">For the toppings:</li><li class="ingredients-single-item">200g mozzarella cheese, grated</li><li class="ingredients-single-item">1 red onion, thinly sliced</li><li class="ingredients-single-item">1 bell pepper, diced</li><li class="ingredients-single-item">2 tbsp fresh cilantro, chopped</li><li class="ingredients-single-item">1 tbsp nigella seeds (kalonji)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or baking sheet</li><li class="equipment-single-item">Pizza peel or flat baking sheet (for transferring)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pizza dough. In a small bowl, combine warm water (around 40°C) with sugar and yeast. Let it sit for 5-10 minutes until frothy and activated. This activation ensures your dough will rise properly and develop a good texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until it forms a shaggy dough, then turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when you press it with your finger.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours until doubled in size. The slow rise develops complex flavors and a better texture in your final crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare the achari paneer. In a bowl, mix yogurt, achari masala, lemon juice, and oil to form a thick marinade. Add the paneer cubes, gently coat them thoroughly, and let them marinate for at least 30 minutes (or up to 2 hours for more flavor).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the pizza sauce, heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Add tomato passata, oregano, and salt. Simmer for 10 minutes until slightly thickened. Set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to its highest setting (usually 240-250°C) with the pizza stone or baking sheet inside. A properly preheated stone creates the initial heat blast that helps develop a crispy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the dough has doubled, punch it down to release air bubbles and divide into two equal portions. On a floured surface, roll each portion into a 25cm round. If the dough keeps springing back, let it rest for 5 minutes and try again – this relaxes the gluten and makes shaping easier.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the rolled dough onto a piece of parchment paper or a floured pizza peel. Spread half the pizza sauce in a thin layer, leaving a 1cm border for the crust. Sprinkle with half the grated mozzarella.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Heat a non-stick pan over medium-high heat. Lightly sauté the marinated paneer cubes for 2-3 minutes until they have slight browning on the edges. This partial cooking ensures the paneer doesn't release too much moisture on your pizza while baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Arrange half the paneer cubes, red onion slices, and diced bell pepper on top of the cheese. Sprinkle with nigella seeds.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully transfer the pizza (with the parchment) onto the preheated stone or baking sheet. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and slightly browned. Watch carefully as high-temperature baking can go from perfect to burnt quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove the pizza from the oven and immediately sprinkle with fresh cilantro. Let it rest for 2 minutes before slicing – this allows the cheese to set slightly and makes for cleaner slices.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Repeat the process with the second portion of dough and remaining ingredients. Serve hot, offering extra achari masala on the side for those who enjoy an extra kick of spice. The contrast between the crispy crust, melted cheese, and tangy-spicy paneer creates a delightful fusion experience!</li></ol>