Makhani Cheese Burst Pizza

Ingredients

• 2 cups All-Purpose Flour (for the pizza dough, sifted)
• 0.75 cup Warm Water (lukewarm for activating yeast)
• 1 tsp Active Dry Yeast (optional if using store‑bought dough)
• 1 tsp Salt (for dough)
• 1 tbsp Olive Oil (for dough)
• 1 tsp Cumin Seeds (roasted before adding)
• 1 large Onion (finely chopped (for sauce))
• 2 medium Tomato (chopped)
• 4 pieces Garlic Cloves (minced)
• 1 tsp Fresh Ginger (grated)
• 1 small Green Chili (finely chopped)
• 1 tsp Kashmiri Red Chili Powder (mild, for color)
• 10 pieces Cashew Nuts (soaked 10 min then blended)
• 1 tsp Salt (for sauce)
• 1 cup Water (for sauce simmering)
• 1 tsp Sugar (balances acidity)
• 1 tsp Kasuri Methi (crushed)
• 0.5 cup Fresh Cream (heavy cream)
• 200 g Paneer (cubed)
• 3 tbsp Amul Cheese Spread (Indian processed cheese spread)
• 1 cup Shredded Mozzarella Cheese (or any meltable cheese)
• 0.5 medium Bell Pepper (diced)
• 0.25 medium Onion (sliced for topping)
• 1 tbsp Olive Oil (for cooking roti)
• 1 tbsp Butter (for greasing pan (optional))

Instructions

1. Prepare the Dough

   In a bowl combine flour, warm water, yeast (if using), salt and olive oil. Knead until smooth, cover and let rest for 20 minutes. Divide into 4 equal balls.

   Time: PT20M

2. Make the Butter‑Tomato Sauce

   Heat 1 tbsp oil in a saucepan over medium heat. Add cumin seeds, let them sizzle, then add chopped onion, tomato, garlic, ginger, green chili and Kashmiri red chili powder. Sauté until onions turn translucent (≈5 min).

   Time: PT5M

   Temperature: Medium heat

3. Blend the Base

   Add soaked cashews, salt and 1 cup water to the sautéed mixture. Transfer to a blender and blend until completely smooth. Return the puree to the saucepan.

   Time: PT5M

4. Finish the Sauce

   Simmer the blended sauce for 8 minutes, then stir in sugar, crushed kasuri methi and fresh cream. Cook for another 2 minutes until the sauce turns glossy and slightly thickened.

   Time: PT10M

   Temperature: Medium heat

5. Prepare Paneer Mixture

   Add cubed paneer, a pinch of salt and 2 tbsp fresh cream to a portion of the sauce. Mix gently and set aside.

   Time: PT5M

6. Cook the Crusts

   Heat a skillet over medium‑high heat, brush lightly with oil. Roll one dough ball into a thin circle (≈6‑inch) and place on the hot skillet. Cook 1‑2 minutes each side until lightly golden, resembling a roti.

   Time: PT10M

   Temperature: Medium‑high heat

7. Assemble the Pizza – First Layer

   Spread 1 tbsp Amul cheese spread over the cooked roti. Place a second roti on top, then spread a generous layer of the butter‑tomato sauce, followed by the paneer‑cream mixture.

   Time: PT5M

8. Add Toppings

   Sprinkle shredded mozzarella, diced bell pepper, sliced onion and drizzle a little more cheese spread. Add a final drizzle of butter‑tomato sauce if desired.

   Time: PT5M

9. Bake the Pizza

   Transfer the assembled pizza to a pre‑heated kadhai or baking tray, cover, and bake on low‑medium heat for 30‑40 minutes until the cheese is fully melted and the top is lightly browned.

   Time: PT35M

   Temperature: Medium heat

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Olive Oil: Vegetable Oil
• Instead of Tomato: Canned crushed tomatoes
• Instead of Green Chili: Jalapeño
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Cashew Nuts: Almonds
• Instead of Sugar: Honey
• Instead of Fresh Cream: Full‑fat milk
• Instead of Paneer: Firm tofu
• Instead of Amul Cheese Spread: Cream cheese
• Instead of Shredded Mozzarella Cheese: Processed cheese
• Instead of Bell Pepper: Capsicum
• Instead of Olive Oil: Vegetable Oil
• Instead of Butter: Ghee

Equipment Needed

• Skillet or Frying Pan
• Saucepan
• Blender or Hand‑Held Immersion Blender
• Mixing Bowls
• Rolling Pin
• Spatula
• Knife
• Cutting Board
• Baking Tray or Kadhai

Critical Steps — Do Not Skip

• Blending the sauce to a completely smooth puree
• Cooking the roti‑like crust just until lightly golden (not fully cooked)
• Baking the assembled pizza long enough for cheese to melt without burning the crust

Chef Tips from the Video

• Toast the cashews before soaking for a deeper nutty flavor
• Use a pinch of smoked paprika in the sauce for extra color
• Pre‑heat the kadhai before placing the assembled pizza to ensure even baking

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Wrap tightly and freeze for up to 1 month

Room temperature: Do not keep at room temperature beyond 2 hours

Make-Ahead Tips

• The butter‑tomato sauce can be prepared up to 2 days ahead and refrigerated
• Dough can be made the night before and kept refrigerated
• Paneer mixture can be assembled ahead and stored separately

Frequently Asked Questions