The Butter Paneer Naan Pizza is a fusion dish that combines three different preparations. The good ‘ol Naan, Paneer Makhani and the technique of preparing a Pizza. Combining these three techniques creates a mouth-watering and amazing taste like never before.
Butter Paneer Naan Pizza
Ingredients
For the Naan
- 2 cups All-purpose flour
- 1 tsp Sugar
- 1 tsp Baking powder
- ¼ cup Curd
- 2 tbsp Oil
- Lukewarm water as required to knead
- Salt as per taste
For the Butter Paneer / Paneer Makhani
- 200 grams Paneer cubes
- 1 medium Onion quartered
- 1 medium Tomato quartered
- 1 tsp Kashmiri Red Chilli powder
- 1 bud Chopped Green Chilli
- 1 tsp Coriander Powder
- ¼ tbsp Turmeric Powder
- 1 tsp Kasuri Methi crushed
- 1 tbsp Garlic and ginger paste
- ½ tsp Garam Masala
- 1 tbsp Sugar
- ¼ cup Heavy cream
- 3 tbsp Butter
- 3 tbsp Chopped cilantro
- Water- as required
- Salt as required
For the Fusion Pizza
- 1 cup Mozarella Cheese
- ¼ cup Chopped tomatoes
- ¼ cup Chopped onions
- 3 tbsp Chopped cilantro
- Mint Mayonaise
Instructions
For the Naan
- Add all the ingredients mentioned above, knead the dough for 10 minutes.
- Cover and let the dough rest for 2 hours in warm place.Tip: Use the microwave oven, while it is switched off
- After 2 hours, knead the dough slightly to remove any air present in it.
- Take a ball sized dough and using a rolling pin, gently roll the dough into an oval shape. The naan shouldn't be too thin or thick. Also, it should not be larger than the size of tawa.
- Grease one side of the naan with water. It is important to execute this step properly and slowly. This will help the Naan to stick and not fall off
- Heat a tawa on medium heat. Once it is hot, place the moist side of the naan on the hot tawa and press lightly.
- After a minute, lift the tawa and flip it upside down, to cook the naan directly on flame till it is golden brown. Keep moving the tawa over the fire so that it gets evenly hot everywhere. Keeping it propped and not moving around may burn it. Check out the instruction video for the technique
- Scrape the naan from bottom and remove it. Place on a plate and brush with some butter, plain. Set Aside. You may view the entire recipe for the Butter Garlic Naan by clicking here.
For the Paneer Makhani
- You may check out the standalone Recipe for Paneer Makhani by clicking here.
- Heat oil in a non-stick vessel on medium heat, add cumin seeds. Once they splutter, add the finely chopped onions and ginger-garlic paste. Season it with salt.
- Once the onions have browned, add the spices and saute till a fragrant aroma arises.
- Add the tomatoes, close the lid and allow the tomatoes to cook. Add some water, if the tomatoes stick to the bottom of the pan.
- Once the tomatoes are cooked, add the paneer cubes.
- Add garam masala and allow the paneer to cook for about 10 minutes.
- Add sugar to balance off the taste.
- Switch off the flame and add cream. Set Aside
For the Pizza
- Take the naan, Spread the butter paneer masala on your naan. It is better to take only the gravy and spread it on the crust like a pizza sauce and then place the paneer cubes on top.
- Sprinkle shredded mozzarella cheese all over.
- Bake the pizza at 180°C for 10 minutes or till the cheese is all melted, bubbly and lightly browned.
- Sprinkle some more chopped cilantro or chopped tomatoes & onion on top. Serve the butter paneer pizza immediately and enjoy.
Notes
Please Note:
tsp=Teaspoon
tbsp=Tablespoon
