Description
Schezwan Paneer Pizza is a delightful fusion recipe combining the spicy, bold flavors of Schezwan sauce with the creamy texture of paneer cheese on a crispy baked pizza crust. This easy-to-make pizza features a colorful mix of vegetables and a blend of mozzarella and cheddar cheeses, perfect for those who love a little spice and cheese in every bite. Ideal for a quick, flavorful meal that serves 2 to 3 people.
Ingredients
Scale
For the Pizza Base and Sauce
- 1 pizza dough (store-bought or homemade)
- 1/4 cup Schezwan sauce
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Toppings
- 1/2 cup paneer, cubed
- 1/2 onion, thinly sliced
- 1/2 bell pepper, thinly sliced
- 1/4 cup sweet corn kernels (optional)
- 1/4 cup grated mozzarella cheese
- 1/4 cup grated cheddar cheese
- 1/4 teaspoon chili flakes (optional, for extra spice)
- Fresh cilantro leaves, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 475°F (245°C) or the highest setting if using a pizza stone. This ensures the crust bakes evenly and crisps up nicely.
- Prepare Dough: If using store-bought pizza dough, roll it out on a floured surface into a round shape about 10-12 inches in diameter. Transfer the rolled dough onto a baking sheet or pizza stone for baking.
- Brush Dough: Lightly brush the rolled-out pizza dough with olive oil. This step helps prevent sogginess and promotes a golden crust.
- Apply Sauce: Spread the Schezwan sauce evenly over the pizza dough, leaving a small border around the edges to form the crust area.
- Add Toppings: Arrange cubed paneer, sliced onions, bell peppers, and sweet corn kernels (if using) evenly over the sauced dough. Sprinkle a pinch of salt, pepper, and dried oregano to enhance the flavor of the toppings.
- Cheese Layer: Generously sprinkle grated mozzarella and cheddar cheese over the assembled toppings for that gooey, melty finish.
- Bake: Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust turns golden brown and the cheese is bubbly and melted.
- Garnish: Remove the pizza from the oven, sprinkle chili flakes if you want extra heat, and garnish with freshly chopped cilantro leaves for a fresh touch.
- Serve: Slice the Schezwan Paneer Pizza and serve hot, optionally with extra Schezwan sauce or a cooling dip like raita to balance the spice.
Notes
- Use a pizza stone if possible to achieve a crispier crust.
- Adjust the amount of Schezwan sauce based on your spice tolerance.
- Paneer can be lightly sautéed before topping for extra flavor and texture, if desired.
- Sweet corn is optional and adds a slight sweetness to balance the spiciness.
- Leftover pizza can be refrigerated and reheated in the oven for best results.
