Paneer Pizza

In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the yeast activates and becomes foamy.

Add the flour, olive oil, and salt to the yeast mixture. Mix until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead until it's smooth and elastic. Adjust with more flour or water if needed.

Lightly grease the mixing bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Combine all the paneer marination ingredients in a bowl.

Add the paneer cubes, diced onions, and bell peppers to the marinade. Toss to coat evenly.

Cover and refrigerate for at least 15-30 minutes for the flavors to meld.

Once the dough has risen, punch it down gently to release the air.

Divide the dough into 1 or 2 portions, depending on the size of pizzas you want.

Roll out or stretch each dough portion into your desired pizza base thickness on a lightly floured surface.

Transfer the rolled-out dough to a baking tray lined with parchment paper. Prick the base all over with a fork.

Preheat your oven to 200°C (400°F).

Spread a generous layer of pizza sauce evenly over the prepared pizza base, leaving a small border for the crust.

Sprinkle half of the shredded mozzarella cheese over the sauce.

Arrange the marinated paneer, onions, and bell peppers evenly over the cheese.

Add any other optional toppings like jalapenos, olives, or sweet corn.

Top with the remaining shredded mozzarella cheese.

Place the baking tray with the assembled pizza into the preheated oven.

Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Once baked, remove the pizza from the oven and garnish with fresh cilantro, oregano, and chili flakes as desired.

Let it cool for a minute or two before slicing and serving hot.