A spice-led vegetarian pizza with tandoori paneer, peppers and red onion.
A fusion pizza build using marinated paneer, yoghurt spices and a cooling finish.
Make this when you want a pizza option with a clear purpose: a spice-led vegetarian pizza with tandoori paneer, peppers and red onion. It helps your pizza section cover traditional, artisan, family, meat-heavy, vegetarian and shortcut cooking needs.
Vegetarian dinners, naan bases, thin crust and party food.
Heat the oven as high as possible with a tray, steel or stone inside for at least 30 minutes.
Stretch or place the base, then add sauce, cheese and toppings in thin even layers.
Bake until the base is browned underneath, the cheese bubbles and the toppings are cooked.
Rest for 1–2 minutes, then finish with herbs, oil, lemon, honey, chilli or parmesan depending on the style.
Use these variations to match the dish, season, occasion or texture you want.
Use a lighter sauce layer and slice toppings thinner so the base stays crisp.
Scale the toppings up and bake on a Roman, Sicilian or focaccia-style base.
Add herbs, rocket, lemon, honey, chilli oil or parmesan after baking for contrast.
Cooked pizza is best eaten hot, but leftovers can be cooled quickly, covered and refrigerated for up to 2 days. Reheat on a dry tray or skillet until the base crisps again.
Doughs can usually be made the day before and refrigerated after the first rise. Sauces can be made 2-3 days ahead. Toppings should be sliced shortly before baking if they release water.
Most plain dough balls freeze well for up to 2 months after the first rise. Freeze individually, thaw overnight in the fridge and bring to room temperature before stretching.
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