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1. Bring Trader Joe’s pizza dough to room temperature until relaxed and easier to stretch. Cut Paneer into bite-size cubes. In a bowl, combine Plain Greek yogurt, Tomato paste, Lemon juice, Garlic, Ginger, Ground cumin, Ground coriander, Paprika, Garam masala, Turmeric, Cayenne pepper, and a small pinch of Salt. Fold in Paneer and let it marinate while the dough warms up.
1.2 tsp Salt,
10 oz Paneer,
0.3 cup Plain Greek yogurt,
1.5 tbsp Tomato paste,
0.8 tbsp Lemon juice,
2 clove Garlic,
1 tbsp Ginger,
1 tsp Ground cumin,
1 tsp Ground coriander,
1 tsp Paprika,
1 tsp Garam masala,
0.2 tsp Turmeric,
0.2 tsp Cayenne pepper
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2. Thinly slice Red onion, Red bell pepper, and Green bell pepper. Finely chop Mint leaves and stir them into Mayonnaise with a little Lemon juice to make a minty drizzle.
0.2 tbsp Lemon juice,
1 piece Red onion,
1 piece Red bell pepper,
1 piece Green bell pepper,
0.5 cup Mint leaves,
0.2 cup Mayonnaise
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3. Place a pizza stone or baking sheet in the oven and heat to 250C for at least 20 minutes. Lightly oil a sheet of parchment or pan, then stretch the room-temperature Trader Joe’s pizza dough into a thin 12-inch round.
1 tbsp Olive oil
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4. Scatter a thin layer of Mozzarella over the dough. Top with the marinated Paneer, Red onion, Red bell pepper, and Green bell pepper, then finish with the remaining Mozzarella.
10 oz Paneer,
1 piece Red onion,
1 piece Red bell pepper,
1 piece Green bell pepper,
2 cup Mozzarella
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5. Bake until the crust is deeply golden and crisp and the cheese is bubbling with a few charred spots, about 10 to 14 minutes.
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6. Rest the pizza for 2 minutes, drizzle with the minty sauce, slice, and serve hot.
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7. Rest the pizza for 2 minutes, drizzle with the minty sauce, slice, and serve hot.
By james