What's on Your Plate? Day #12 Paneer Pataka Pizza

My boys and I love Pizzas and much that I like how luxurious Pizzas feel in the US (I don't think anyone has described Pizzas this way! :D) I still miss the Pizzas back home in India. The spicy flavors,topping options and the lack of loads of cheese (haha!) kinda make it special. One such is the Paneer Pataka Pizza. "Pataka" meaning fire cracker essentially relating to the 'burst' of flavors in this Pizza. The bonus with this recipe is the dough is home-made and its made with whole wheat flour so the Pizza is light, yet flavorful and makes for guilt free indulgence. 

For the Pizza dough:
You will need:

1 1/4 cups wheat flour
1 tsp Active dry yeast
1/4 cup warm water + 1/4 cup water
1 tsp Sugar
1 1/2 tbsp olive oil
1/2 tsp salt

Combine yeast and sugar in 1/4 cup warm water. Make sure it is good yeast (not expired or old). Set aside for 10 minutes. The yeast will proof and foam up. That is a good sign of active yeast.

In a medium bowl, whisk the proofed yeast, salt and olive oil. Add the wheat flour to it and 1/4 cup water, combine to form a soft dough. Transfer dough to countertop and knead for a minute or two until the dough is soft, smooth and pliable. Place in a lightly oiled bowl and cover with plastic wrap. Allow to rise for 1.5-2 hours in a warm place.

Toppings:

Paneer Marinade:

1/2 cup small cubed Paneer
 2 tbsp plain yoghurt
1/2 tsp Kashmiri red chili powder
1/2 tsp Cumin powder
1 tsp Coriander powder
1/4 tsp Crushed Kasuthi methi
1/4 tsp Chaat masala
1/4 tsp Turmeric
1/2 tsp Salt

Combine the above ingredients and set aside for 30 minutes.

Pizza sauce ( marinara and tomato ketchup combined)
3/4 cup mozzarella cheese, grated
1/2 onion thinly sliced
Red/green bell peppers cut into small pieces
Red chili flakes
1/2 tsp oregano
1/4 cup canned yellow corn, drained
Olive oil as needed

Few tablespoons Semolina

Large baking sheet

Assembly: 

 

Preheat oven to 400F or 200C. 

After dough has doubled in size, punch it lightly to release air bubbles if any. Divide the dough into 4. Roll one into a thin circle and crimp the edges all around to form the side of the crust. Poke the dough in several places with a fork in several places. This is called docking the dough,it prevents the dough from puffing up while baking.

Sprinkle Semolina (Rava) on a large baking sheet. Semolina prevents the dough from sticking to the pan and also helps in yielding a crispier crust. Transfer rolled dough onto the baking sheet and then add toppings. Don’t forget this step since its a mess trying to move an assembled pizza. 

Drizzle some olive oil on the pizza base and spread evenly with the back of a spoon or a pastry brush. Add about 2-3 tablespoons of pizza sauce. Top with grated mozzarella. Add the toppings and arrange as needed - bell peppers, onions, corn and a few pieces of the marinated Paneer.  Top with more cheese and sprinkle a pinch of Oregano and chili flakes to taste.

Bake for 16-18 minutes until cheese has melted and the base is done.

Slice and serve!!