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1. Mix Bread flour, Instant yeast, Salt, and Sugar in a bowl. Add Warm water and Olive oil, then mix into a shaggy dough.
2.5 cup Bread flour,
1 tsp Instant yeast,
1 tsp Salt,
1 tsp Sugar,
1 cup Warm water,
1 tbsp Olive oil
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2. Knead until smooth and elastic, 8 to 10 minutes. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
1 tbsp Olive oil
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3. While the dough rises, finely chop half of the Onion and thinly slice the remaining Onion. Melt Butter in a pan over medium heat. Add the chopped Onion and cook until deep golden brown, 12 to 15 minutes.
2 tbsp Butter,
1 piece Onion
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4. Add Ginger and Garlic and cook until fragrant, about 1 minute. Stir in Kashmiri chili powder, Ground coriander, and Ground cumin and cook for 30 seconds.
1 tbsp Ginger,
3 clove Garlic,
1 tsp Kashmiri chili powder,
1 tsp Ground coriander,
0.5 tsp Ground cumin
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5. Add Tomato puree and Tomato paste. Simmer, stirring often, until thickened and the Butter begins to separate, 10 to 12 minutes. Stir in Heavy cream and Garam masala, then cook 1 minute more. Cool slightly.
1 cup Tomato puree,
1 tbsp Tomato paste,
0.5 tsp Garam masala,
2 tbsp Heavy cream
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6. Heat the oven to 250C. Place a baking sheet or pizza stone inside to preheat. Cut Paneer into small cubes.
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7. Stretch the dough into a 12-inch round. Spread the Makhani Sauce over the surface, leaving a small border. Top with Mozzarella, Paneer, and the sliced Onion.
1 piece Onion,
7 oz Paneer,
2 cup Mozzarella
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8. Bake until the crust is browned and the Mozzarella is bubbling and spotted, 10 to 13 minutes. Rest for 2 minutes, then slice and serve.
By james