Description
A delicious fusion pizza combining the spicy, tangy flavors of Schezwan sauce with soft paneer and fresh vegetables, topped with a blend of mozzarella and cheddar cheese. Perfect for those who love a spicy twist on traditional pizza.
Ingredients
Scale
Base
- 1 pizza dough (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 teaspoon dried oregano
Sauce
- 1/4 cup Schezwan sauce
Toppings
- 1/2 cup paneer, cubed
- 1/2 onion, thinly sliced
- 1/2 bell pepper, thinly sliced
- 1/4 cup sweet corn kernels (optional)
Cheese
- 1/4 cup grated mozzarella cheese
- 1/4 cup grated cheddar cheese
Garnish
- 1/4 teaspoon chili flakes (optional, for extra spice)
- Fresh cilantro leaves, chopped
Instructions
- Preheat the oven: Preheat your oven to 475°F (245°C) or to the highest setting if you are using a pizza stone. This ensures a crispy crust and perfectly melted cheese.
- Prepare the dough: If using store-bought dough, roll it out on a floured surface into a 10-12 inch round shape. Transfer it carefully onto a baking sheet or pizza stone for baking.
- Brush dough with olive oil: Lightly brush the surface of the rolled dough with olive oil. This prevents the crust from becoming soggy during baking and adds a subtle richness.
- Spread Schezwan sauce: Evenly spread the spicy Schezwan sauce over the dough, leaving a small border around the edges so the crust can crisp nicely.
- Add toppings: Distribute the cubed paneer, sliced onions, bell pepper, and sweet corn evenly over the sauce. Season with a pinch of salt, freshly ground pepper, and dried oregano to enhance the flavors.
- Sprinkle cheese: Generously top the pizza with the grated mozzarella and cheddar cheeses, ensuring good coverage for a melty, cheesy finish.
- Bake the pizza: Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust turns golden and the cheese is melted and bubbling.
- Garnish and spice: Remove the pizza from the oven and sprinkle with chili flakes if you want extra heat. Garnish with freshly chopped cilantro leaves for a fresh, herbal note.
- Serve hot: Slice the pizza and serve immediately, ideally with extra Schezwan sauce or a cooling dip like raita on the side.
Notes
- You can use homemade or store-bought pizza dough based on convenience.
- Adjust the amount of Schezwan sauce and chili flakes according to your spice tolerance.
- Sweet corn is optional but adds a nice sweetness to balance the heat.
- For a crispier crust, preheat the pizza stone thoroughly before placing the pizza on it.
- Paneer can be lightly sautéed before adding if you prefer it with a bit more texture and flavor.
- Leftover pizza can be reheated in an oven or air fryer to maintain crispness.
