COOK JOURNAL
Panner Veggie Pizza
Prep Time:
20 Minutes
Cook Time:
10 Minutes
Ready In Time:
1.5 to 2 Hour (with proofing)
Serves:
5 Servings
Level
Intermediate
About the Recipe
This homemade paneer veggie pizza is a delightful fusion of Indian flavors and Italian technique. A simple yeast-based crust is topped with a tangy tomato sauce, melty cheese, and a vibrant sauté of paneer, capsicum, and sweet corn. Perfect for weeknight dinners or casual get-togethers, this pizza delivers comfort and flavor in every bite.
Ingredients
Dough
1 cup Warm water
1 tbsp Sugar
1 tbsp Yeast
2 cup Refined flour ( All purpose flour)
1 tbsp Salt
2 tbsp Oilve oil
Toppings
1/2 cup Tomato sauce
1/2 Capsicum
100 gm Panner
100 gm Sweet corn
1 cup Mozzarella
3-4 tbsp Parmesan
preparation
Step 1: Activate the Yeast
Warm 1 cup water until just lukewarm. Add 1 tbsp sugar and 1 tbsp active dry yeast. Stir and let sit for 10–15 minutes until frothy.
Step 2: Prepare and Proof the Dough
In a bowl, combine refined flour, salt, and olive oil. Pour in the activated yeast mixture and knead into a smooth dough (8–10 mins). Cover and proof in a warm place for 1–2 hours, or overnight in the fridge.
Step 3: Prepare the Paneer Veggie Topping
In a pan, sauté chopped capsicum, paneer cubes, and sweet corn. Season with salt, pepper, and optional spices (like chili flakes, oregano). Cover and cook for a few minutes until slightly soft.
Step 4: Assemble the Pizza
Preheat oven to 200°C (392°F). Roll out the dough on a baking tray lined with parchment or greased. Spread tomato sauce evenly over the base. Sprinkle mozzarella, parmesan, or your preferred cheese. Add the cooked paneer-corn-capsicum topping.
Step 5: Bake and Serve
Bake in the preheated oven for 8–10 minutes, or until the crust is cooked and cheese is melted and golden. Let cool slightly, slice, and serve hot.