Matar/Pea and Paneer Pizza
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • For the Sauce
  • ¾ cup fresh or frozen peas
  • 3 medium tomatoes
  • 2-3 cloves garlic
  • 200 grams, homemade or store-bought, cubed small
  • ¼ cup
  • 2 medium onions, finely chopped
  • ¼ tsp cardamom powder
  • 1 inch piece cinnamon
  • ½ tsp cumin seeds
  • 2 tsps coriander powder
  • ½ tsp turmeric powder
  • 2 tsps kashmiri chilli powder, you can get this at any Indian store or substitute with paprika powder
  • salt to taste
  • 1 inch ginger, finely grated
  • ¾ cups water
  • 1 tsp kasuri methi, crushed between palms
  • Fresh cilantro & ginger juliennes to garnish and serve
  • For the Pizza Crust (recipe from here)
  • 1¼ cups warm water
  • 4 tbsps sugar
  • 1½ tsps instant yeast
  • 4 tbsps vegetable oil
  • 3 cups all-purpose flour
  • 1 tsp salt
Instructions
  1. For the sauce, blend the tomatoes along with garlic to a fine puree. Set aside.
  2. Soak the paneer cubes in warm water. Set aside.
  3. Heat up the oil in a large pot. Add the onions along with cardamom, clove, cinnamon & cumin seeds. Saute for 5-6 minutes till the onion start to turn light brown. Add the ginger and garlic and continue to sauté for a few minutes.
  4. Add the dry spices next and sauté for less than a minute. Add the blended tomatoes and reduce heat to low. Let cook slowly till you see the oil separating on sides of the pot. Add the water, mix well and cover the pot with a lid. Cook for about 15-20 minutes till the raw smell of the tomatoes is gone.Uncover and add the kasuri methi. Stir, and again cover and on low heat, let simmer for another 10-12 minutes.
  5. For the crust, in a bowl, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil.
  6. In a bowl, combine the flour and the salt. Add the flour to the yeast mixture, ½ cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more or less flour. The dough will still be sticky and will stick to your fingers when you try to pull it apart.
  7. Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour.
  8. Turn the dough out onto a well-floured work surface. (You might need a lot of flour, thats ok). Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 2 equal portions.
  9. Roll out the dough. I prefer to do it with my hands to get an oval shape but you could also use a roller.
  10. Preheat oven to 235°C/455°F.
  11. Once you have rolled out the dough to your preferred shape, fold in the edges a little. Brush with olive oil and spoon out some of the sauce covering the base. You want to leave around an inch all around. Then spoon out the green peas and lastly throw on the paneer pieces. Now sprinkle some of that julienne ginger on top. Now brush the edges with some more olive oil.
  12. Bake for 14-18 minutes or till the edges are nice and brown.
  13. Eat immediately!
Recipe by Box of Spice at https://boxofspice.com/2016/01/peas-and-paneer-pizza/