Whole Wheat Paneer Tikka Pizza | Air Fryer & Oven
Updated: Nov 2, 2020
One dish that I perfected during quarantine is... Pizza!
This recipe brings the delicious flavors of Paneer Tikka Pizza, but puts a healthy twist on it. That way, my family and I can enjoy it more often.
Here, I present homemade Whole Wheat Paneer Tikka Pizza in both, oven and air-fryer methods.
You can replace paneer tikka with your favorite veggies to make Veggie Pizza.
For some of my other air fryer recipes, please visit the air fryer page.
Video
Ingredients
For Dough
3 cups Whole wheat flour.
1 tbsp Sugar
1 ½ tsp Yeast
1 cup warm water (105F or 41C - 115F or 46C) + ¼ cup water
1 tsp salt
Oil ½ tsp
For Paneer Tikka
Paneer 450 gms / 1 lb
½ medium size Onion
½ Bell pepper
5 tbsp Curd
Ginger Garlic grated (½ inch ginger and 2-3 cloves garlic)
1 tsp Red chili powder
1 tsp Cumin/Jeera powder
1/2 tsp Garam masala
½ tsp Amchur powder (dry mango powder)
¼ tsp Chaat masala
½ tsp Salt
For toppings
Pizza sauce
Grated Mozzarella Cheese
Marinated Paneer
Veggies you prefer
Instructions
Making the Dough
Take 1 cup warm water in a deep mixing bowl. The water should be between 105F (41C) and 115F (46C). The water should not be over 130F (55C) as this may kill the yeast. If the temperature is lower than 100F, the yeast will not get activated.
Add in the sugar and then the yeast. Mix well and let it rest for 5 min.
Yeast starts activating when you see it foaming.
Add the whole wheat flour and knead the dough with a dough mixer or hands adding ¼ cup water or as needed.
Dust some flour on the kneading surface & knead well with hands for 5 minutes.
Tuck the dough in and let it rest for 2 - 3 hours.
The dough will rise to double the original size during this time.
Notes
If the yeast does not activate in 15 min, it has gone bad. Discard and try with new yeast. Yeast can be stored in freezer to stay fresh longer.
Don't worry, 1 tbsp sugar will not make the dough sweet at all. The salt overcomes its presence. It is required to activate the yeast.
I recommend watching the video to make perfect dough and the kneading process.
Marinating paneer
Cut paneer into cubes. Cut the onion and bell pepper into small squares.
Add the onions and bell pepper to paneer.
Add curd.
Add grated ginger and garlic. Then add all the spices and salt.
Give it a gentle mix.
Refrigerate for a minimum of 30 minutes. 2 - 3 hours or even overnight gives the best flavors.
Making the Pizza
Punch down the dough gently and knead a little.
Take a ball sized dough (depending on the size that fits on your oven pan or air-fryer basket)
Roll with a roller pin or hand to ¼ inch thickness for a crispy thin crust
If you love more of a hand tossed style pizza, spread the dough to about ½ inch thickness.
Notes
Punching down is important as it will remove the air bubbles and enable better interaction between yeast and sugar while baking or air-frying, thus enabling a fluffy base.
Oven Method
Pre-heat the oven to 500F
Spread the pizza sauce on the base.
Add the Grated mozzarella cheese
Add marinated paneer and veggies.
Bake for 12 to 15 minutes
Notes
First pizza usually takes longer to bake. Additional ones should be done in 12 min.
Air-Fryer Method
Preheat the air-fryer at 400F for 5 min
Air-Fry the rolled dough for 5 min. Take it out and flip it.
Spread the pizza sauce
Add the Grated mozzarella cheese
Add marinated paneer and veggies.
Air-Fry for 7 - 10 min at 350F.
Notes
Air-Frying the base first ensures the base of the pizza is fully cooked.
First pizza usually takes longer. Subsequent ones will need lesser time and should be done in 6 - 7 min.
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