Indian-Italian Fusion · India
Slow-Fermented Paneer and Vegetable Pizza
A vegetarian pizza with paneer, vegetables, and Indian spices, prepared with a slow-fermented dough for enhanced flavor and texture.
Ingredients
Method
- In a large bowl, mix 500g all-purpose flour, 10g salt, and 7g yeast.
- Gradually add 300ml warm water and 20g olive oil, kneading until a soft dough forms.
- Cover the dough and let it ferment for 24 hours at room temperature.
- After fermentation, roll out the dough on a baking sheet.
- Spread 200g tomato sauce (made with 200g crushed tomatoes, 10g olive oil, 5g garlic, 5g ginger, and 5g turmeric) over the dough.
- Add 300g cubed paneer, 1 medium sliced onion, 1 medium sliced bell pepper, and 1 medium sliced tomato.
- Sprinkle 10g garam masala, 5g cumin, and 5g coriander over the toppings.
- Top with 100g shredded cheese and bake at 220°C for 12-15 minutes.
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