Paneer Pizza
This Paneer Pizza is topped with tikka masala sauce, paneer, mozzarella, and fresh veggies for a tasty and surprisingly easy dinner!
If you’re looking for an easy dinner that is packed with flavor, this paneer pizza is the answer! I love how this comes together just as quickly as this veggie naan pizza, but the tikka masala sauce and paneer are a great way to switch up the flavor profile! If you like this recipe, be sure to try my vegan butter chickpeas, too!
Ingredients & Substitutions
- Naan– Naan serves as the base for the pizza, providing a soft, chewy texture that complements the toppings. You can substitute naan with pita bread or a pre-baked pizza crust for a different texture. I also have a recipe for vegan naan if you want to try that! For a higher protein, lower calorie option, try using Joseph’s Pitas instead.
- Tikka Masala Sauce– Tikka masala sauce adds a rich, spicy, and creamy flavor, infusing the pizza with Indian-inspired taste. I used the Private Selections brand from Kroger, but I also love Maya Kaimal’s sauce.
- Paneer– Paneer is an Indian cheese that offers a mild flavor and a firm texture, making it ideal for slicing and topping on the pizza. It does not melt like other cheeses, adding a unique texture. I used the Sach brand, which is available at Whole Foods, Kroger, and other places.
- Mozzarella– Shredded mozzarella cheese adds a creamy texture and a classic pizza flavor, melting to create a gooey layer over the toppings. You don’t need much and you can skip it completely if you wanted to make this recipe lower in calories.
- Bell Pepper– Bell peppers provide a sweet flavor and a pop of color, balancing the richer flavors of the sauce and cheese. Use any color of bell pepper or substitute with sliced zucchini for something different.
- Red Onion– Red onions add a sharp, sweet flavor and a crunchy texture, enhancing the overall taste. You can substitute with shallots or white onions if you prefer a milder flavor.
- Cilantro– Fresh cilantro adds a freshness and a citrus flavor, bringing all the elements together. If you’re not a fan of cilantro, you can skip it.
How to Make Paneer Pizza
Frequently Asked Questions
- Can I double the recipe? Absolutely! You may need to use two baking trays, but you can definitely double the recipe.
- How can I make this higher in protein? You can use high-protein flatbread in place of the naan to add more protein (and fiber!) to the meal.
- How can I add extra veggies? Try adding chopped spinach, diced zucchini, peas, or additional bell peppers.
- Would this work in an air fryer? Yes! Preheat the air fryer to 350 degrees. If you like a crispy crust, toast the naan for one minute, then remove it from the air fryer and add the toppings. Continue to air fry for 4-5 minutes until the mozzarella is melted.
- How should I reheat leftovers? Store leftovers in an airtight container in the fridge. When you’re ready to reheat it, you can warm it in the oven at 350 degrees for 5-6 minutes until heated through. Another option is to reheat it in an air fryer. It will only take a few minutes to reheat — so keep a close eye on it!
What to Serve with Paneer Pizza
Try pairing this recipe with my air fryer green beans or with this tomato and cucumber salad — both are an easy way to add more veggies to your plate! This would also be delicious with raw veggies and my za’atar spiced hummus.
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Paneer Pizza
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 pizzas 1x
- Category: Dinner
- Method: Oven
- Cuisine: Indian Inspired
- Diet: Vegetarian
Description
This Paneer Pizza is topped with tikka masala sauce, paneer, mozzarella, and fresh veggies for a tasty and surprisingly easy dinner!
Ingredients
Units
Scale
- 2 large pieces of Naan
- 1/2 cup tikka masala sauce
- 4oz paneer
- 2oz shredded mozzarella
- 1/4 cup chopped bell pepper
- 1/4 cup chopped red onion
- Cilantro for garnish
Instructions
- Spread the naan onto a baking sheet and top with a thin layer of tikka masala sauce.
- Top with vegetables and paneer, then sprinkle with mozzarella.
- Bake for 13-15 minutes until the mozzarella is beginning to brown and the edges of the naan are getting crispy.
- Remove from the oven and top with cilantro.
