Paneer Makhani Pizza wide display

CUSTOM COOK

Paneer Makhani Pizza

 
Shweta photo
Shweta
Wed 04/21/2021

Key: HYU-PAR-RAE

About this Custom Cook

SERVINGS: 2
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INGREDIENTS:

2oz shredded mozzarella
¼ red onion, chopped
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NO-YEAST PIZZA DOUGH (or buy premade) -
1½ cup all-purpose flour
¼ cup '00 flour'
¼ tsp baking powder
½ tsp salt
2 tbsp whole milk plain yogurt
2 tsp olive oil
½ cup lukewarm water
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MAKHANI SAUCE -
2 tbsp butter
1/2 cup chopped onion
1/2 tsp ginger garlic paste
2 tbsp tomato paste
1/4 tbsp garam masala
1/4 tbsp chili powder
1/4 tbsp coriander powder
1/4 tbsp ground cumin
salt to taste
2 tbsp heavy cream
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PANEER (or buy premade) -
½ gallon whole milk
3 tbsp lemon juice
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INSTRUCTIONS:

No-Yeast Pizza Dough (ignore if prebrought) -
1. In a large bowl, whisk the all purpose flour, 00 flour, baking powder, and salt. Make a well in the middle and pour in the olive oil and yogurt. Use your hands to mix in the dry ingredients until a shaggy dough forms. Slowly begin to pour in the lukewarm water and knead the dough. Knead for 4-7 minutes until the dough is smooth.
2. Lightly oil the bowl and cover the dough. Allow it to rest for one hour. After the dough rests split it in half and form a ball with the dough.
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Paneer (ignore if prebrought) -
1. In a large heavy bottom pot, pour in all the milk. Turn the heat on low to medium. Turn on the thermometer and rest it in the milk. Bring the milk to a boil (~203°F), stirring occasionally. Once it's at a boil, pour in the lemon juice and stir with a slotted spoon. Turn off the heat and allow the milk to sit for 10 minutes as the milk curdles. After 10 minutes, gently stir the milk with a slotted spoon to separate the curds from the whey.
2. Place a strainer over a large bowl, and line the strainer with a cheesecloth. Carefully pour the curdled milk over the cheesecloth. Gather the cheesecloth to the middle, and twist the cloth to strain out as much whey as possible.
3. Transfer the block of paneer (still in the cheesecloth) on a plate. Fold the cheesecloth over the paneer so that it's flat. Place a heavy object on the paneer to flatten it out to about 2-inches thick and remove excess whey.
4. After a minimum of 20 minutes, remove the heavy object and refrigerate for a minimum of an hour. Carefully remove the cheesecloth and flip the paneer over on the smooth side. Cut into desired shape.
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Makhani Sauce -
1. In a medium sized pan, melt 1 tbsp of butter on medium heat. Add chopped onion and pan fry until golden brown. Remove from heat and transfer the onions to a food processor. Blend the onions while slowly adding about a tablespoon of water until smooth.
2. Transfer the onions back to the pan on low to medium heat. Stir in the ginger garlic paste, tomato paste, and salt to taste into the onion paste. Cover the sauce pan with a lid until the butter starts separating a little on the sides and the tomato turns a darker color. Be sure to stir it every now and then. The sauce should be very thick at this point.
3. Add all the spices and mix together well. Stir in the cream, and then the 1/2 cup of hot water. Simmer until butter starts to separate and the sauce thickens.
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Assembly -
1. Split the dough into two portions. Spread the dough with your fingertips in the metal pan so that it's about 9 inches wide.
2. Evenly spread about half of the makhani sauce per pizza.
3. Top with pieces of paneer, mozzarella, and red onions.
4. Bake in the Brava for 10 minutes.