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1. Remove the ready-made pizza dough from the refrigerator and let it sit at room temperature, still in its bag, for at least 30 minutes. This relaxes the gluten and makes the dough much easier to stretch without it springing back.
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2. Melt the butter in a small saucepan over medium heat. Add the minced garlic and grated ginger and cook for 1–2 minutes, stirring, until fragrant and golden.
2 tbsp Unsalted butter,
4 clove Garlic cloves,
1 tsp Fresh ginger
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3. Add the Kashmiri chili powder, ground coriander, and ground cumin to the pan and stir for 30–45 seconds to bloom the spices in the butter.
1 tsp Kashmiri chili powder,
0.5 tsp Ground coriander,
0.5 tsp Ground cumin
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4. Pour in the tomato passata and stir to combine. Simmer on medium-low heat for 8–10 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate to the surface.
0.8 cup Tomato passata
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5. Reduce heat to low. Stir in the heavy cream, honey, and dried fenugreek leaves (kasuri methi), crushing them between your fingers first to release their aroma. Remove from heat and stir in the garam masala. Taste and adjust salt. The sauce should be rich, slightly sweet, and deeply spiced. Set aside to cool slightly.
0.5 tsp Garam masala,
3 tbsp Heavy cream,
0.5 tsp Honey,
1 tsp Dried fenugreek leaves (kasuri methi)
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6. Preheat your oven to 250°C (480°F) — or as high as it will go — with a baking sheet or pizza stone inside on the top-middle rack for at least 20 minutes. Cut the paneer into 1.5 cm cubes and the red onion into thin half-moon slices. Tear the mozzarella into pieces.
200 g Paneer,
0.5 piece Red onion,
150 g Mozzarella
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7. On a lightly floured surface, gently stretch or roll the room-temperature dough out into a thin round roughly 30 cm (12 inches) in diameter. Work from the centre outward and use your knuckles to stretch if needed. Transfer to a piece of baking parchment.
1 ball Trader Joe's ready-made pizza dough
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8. Spread the makhani sauce generously over the dough base, leaving a 1.5 cm border. Scatter the mozzarella pieces evenly over the sauce, then distribute the paneer cubes and red onion slices on top.
200 g Paneer,
0.5 piece Red onion,
150 g Mozzarella
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9. Carefully slide the pizza (on its parchment) onto the hot baking sheet or stone. Bake for 10–12 minutes until the crust is golden and puffed at the edges, the cheese is bubbling, and the paneer has light golden spots. Remove from the oven, scatter fresh cilantro over the top, and slice immediately to serve.
0.2 cup Fresh cilantro
By james