For Makhni Sauce
Tomatoes (टमाटर), Diced – 4 pc
Ginger (अदरक), Sliced – 2 slices
Garlic (लहसून) – 2 pc
Green Cardamom (हरी इलाइची) – 1 pc
Cashew (काजू) – 4 pc
Green chillies (हरी मिर्च) – 1 pc
Kashmiri Mirch Powder (कश्मीरी लाल मिर्च) – ½ tbsp
Onion (प्याज़), Dices – ¼ of a pc
Butter (मक्खन) – 1 tbsp
Water (पानी) – ¼ cup
Salt (नमक) – to taste
Maida (मेडा) – 1¼ cup
Semolina (suji) – 2 tbsp
Salt (नमक) – a generous pinch
Sugar (चीनी) – a pinch
Baking Powder (बेकिंग पाउडर) – 2gm(1 tsp)
Oil (तेल) – 3tbsp
Water (पानी) – ¼ cup
For finishing of the sauce
Butter (मक्खन) – 1 tbsp + 1 tbsp
Ginger (अदरक), Chopped – 1 tsp
Green chillies (हरी मिर्च), Chopped – ½ tsp
Garam Masala, (गरम मसाला) – ¼ tsp
Fenugreek leaves powder (कसूरी मेथी पाउडर) – 1 big pinch
Butter (मक्खन) – ½ tbsp
Coriander (धनिया) , Chopped – 1 tbsp
Paneer (पनीर), Cubes – 100gm
Mozzarella cheese (मोजारेला चीज), Cubes – As Required
Onion,(प्याज़), Dices – As Required
Tomato, (टमाटर), Diced – As Required
Coriander (धनिया), Chopped – As Required
Olives (जैतून) – As Required
For Paneer Makhni Sauce
To make the makhni sauce, take a pressure cooker and put in the roughly cut tomatoes, ginger, garlic, cardamom, cashews, green chilies and red chili powder.
Also add in the onions, butter, a dash of water and salt. Give it one whistle on high flame and then reduce the flame and cook till the tomatoes are mushy and cooked through. It would take 2-3more whistles on low heat.
Once done remove and let them cool.
Place the cooked and cooled tomatoes in a mixer grinder and blend well. Sieve the sauce to remove the seeds and the skin.
Melt some butter in a pan and add ginger and green chilies to it. Lightly cook it, avoid getting any color on it and put the makhni sauce into the pan. Cook it for 3 to 4 minutes on a low flame until it thickens well.
To finish add in some garam masala, kasoori methi and some butter, finally adding some chopped coriander and the sliced paneer. Gently mix it together and remove it from the heat and let it cool completely before use.
For Thin Crust Pizza Dough
For the dough, mix flour, semolina, salt, sugar, baking powder and oil in a bowl. Rub it together to get a crumbly consistency. Now add water to make semi soft dough. Let the dough rest for at least 10 min. Cover with a damp cloth and leave aside.
To spread the dough divide it into 2 equal balls. Apply some oil on to the kitchen counter and place one of the pizza dough. press and spread it with hands a bit. Now using a rolling pin roll it thin and evenly. The thickness of the dough should be 1/2 cm.
Using a plate, cut the dough into a round shape with the help of a knife. Use a fork to poke the top of the dough and make small holes all over it to avoid the base to rise unevenly.
Heat a tawa or a pan to medium hot and place the round rolled out dough on a tawa and cook the base from one side leaving the other side uncooked without flipping. Keep rotating the base on the pan for it to cook evenly till it starts lightly brown. Flip it over only once and take it off the pan immediately.
To Assemble Pizza
To assemble, first spread the paneer makhani to the cooked side of the base. Now cover the sauce with the mozzarella or pizza cheese. Top it up with onions, tomatoes, olives which are optional and some paneer from the sauce on the top along with fresh coriander.
Pour a dash of oil to the tawa and carefully place the pizza on the pan. On the side heat up a large empty frying pan to high heat. Place this hot pan inverted over the pizza to give it an effect of an oven.