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Who doesn’t love pizza? Pizza is one of those wonderful blank canvas foods I love to talk about on the blog! We have sandwiches & wraps, pancakes, and burgers that I just love to explore with! To be honest with you I’ve made probably hundreds of pizzas in my cooking journey, but it’s taken so long to make winning pizza recipes! You need to have the perfect dough, the perfect sauce, and the perfect toppings. And I don’t want to share a pizza recipe without something of value to provide you. I mean, you can use the same dough and sauce and just change some toppings! That’s why there are infinite amount of possibilities when it comes to pizza!
This is going to be a super special pizza I’ll be sharing with you. Paneer Tikka Pan Pizza is one of my all-time favorites from Pizza Hut and Domino’s in India. Along with Chicken Tikka pizza, this was my go-to order! This Paneer Tikka Pan Pizza is inspired by the iconic Paneer Tikka Masala curry, and you can check out my recipe for that dish!
This Indian fusion pizza recipe features marinated cubes of paneer that are perfectly charred to a smoky perfection. This will be our main topping, along with cheese and vegetables. You can use any pizza dough of your choice, but I’ll be using my Quick Homemade Pizza Napoletana Dough here. To accompany this Indian-style pizza, we of course need the perfect sauce! This Paneer Tikka Pan Pizza will show you how to make an easy butter chicken sauce for pizza, based on my Authentic Makhani Sauce recipe! Finally, lots of Indian households don’t have ovens, so we’ll be making our pizza on a cast iron skillet or a non-stick skillet. If you do have an oven, I’ll be showing you how to finish the pizza in the oven or how to make the entire pizza in the oven if that’s what you feel like doing!
Make sure to watch the video so you get a visual representation of how the pizza is prepared from start to finish! The video will show how to make the dough, the paneer tikka, the sauce and how to cook the pizza on a cast iron or non-stick pan. With all the steps laid out, you’re definitely guaranteed success when making this special Indian fusion pizza recipe! Make sure to subscribe to me on YouTube if you’re not already so you always know when the corresponding video to all of my recipes go live! I love filming the recipes since I find watching the demonstration is a nice complement to the written recipe and you’re set up for success! Let’s get cooking!
Why Make Paneer Tikka Pan Pizza
- The paneer will cook directly over the pizza, so all you need to do is marinate!
- This pizza uses a fresh homemade pizza dough that’s ready in an hour
- You’ll have an explosion of flavors from the iconic paneer tikka masala curry right onto a pizza along with cheesy goodness!
- Kid-friendly and vegetarian-friendly!
Tools Needed
Ingredients for Paneer Tikka Pan Pizza
Let’s go over the ingredients we’ll need to make the ultimate fusion Paneer Tikka Pan Pizza! For all measurements with the full ingredient list, make sure to scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD, so you can save this recipe for later! For the pizza dough, we will be using my Quick Homemade Pizza Napoletana Dough, so be sure to click on that recipe if you want more details on how to make your dough and storage tips and tricks! What’s great about this recipe is that you can easily scale all of the components based on how many pizzas you want to make! Just check the card and enter the number of pizzas you’re looking to make!
For the Pizza Dough
- 00 flour
- Quick rise yeast
- Salt
- Lukewarm water (60-70F) + ~200 g/mL lukewarm water (60-70F)
For the Paneer Tikka
- Paneer (store-bought or homemade!)
- Lemon or lime juice
- Plain yogurt
- Deggi mirch
- Turmeric
- Garam masala
- Ground coriander
- Kasoori methi
- Salt
- Onion
- Green or poblano pepper
For the Indian Makhani Sauce
- Unsalted butter
- Ground ginger
- Passata or tomato puree
- Tomato paste
- Deggi mirch
- Honey
- Kasoori methi/dried fenugreek leaves
- 10% cream/half and half cream
- Garam masala
- Salt to taste
For the Toppings
- Mozzarella cheese
- Provolone cheese
How to Make Paneer Tikka Pan Pizza
Here are the steps for how to make our Indian fusion Paneer Tikka Pan Pizza. Scroll to the bottom of this post to see variations of the recipe if you have an oven and pizza equipment (such as a baking steel/stone and a pizza peel) and you want to make your pizza in the oven.
For the Pizza Dough
Add yeast and 1/4 Cup of lukewarm water to a bowl and whisk until water is bubbly. Mix until you see no granules of yeast floating on the water. If the yeast doesn't dissolve, the yeast is likely dead and you will have to start over with fresh yeast.
Add flour to the bowl of your KitchenAid mixer and add all of the yeast-water mixture. Then, slowly add the rest of the lukewarm water while continuing to knead with the dough hook.
Knead until the dough comes together and you have a soft, pliable dough which is not sticky to touch. Add more flour/water as required to reach this consistency.
Stop the mixer and add the salt. Knead on low speed for 1 minute.
Then, transfer the dough to your countertop and continue kneading, stretch and fold the dough for 1-2 minutes or until the dough is soft and has no creases or lines.
Form the dough into a ball and set aside on the countertop/bowl (lined with olive oil) and let rest for 40-45 minutes or until the dough is at least 1.5x times the size.
Then, portion the dough into 2 equal parts and for each portion fold the dough onto itself to create a tight surface tension as you seal/pinch the folds. Be careful not to de-gas the dough too much. The portions should resemble a ball of fresh mozzarella. This is a great time to freeze any dough you are not planning to use right away.
Let the dough portions rest at room temperature for 15 minutes.
For the Paneer Tikka
In a bowl add all the ingredients for the marinade except paneer and veggies. Whisk well and taste to adjust for seasoning.
Add the cubed paneer and quartered veggies to the marinade and gently toss well to combine. Set aside to marinate while you prepare the sauce.
For the No Cook Makhani Sauce
- In a bowl, combine all the ingredients for the no-cook makhani sauce and mix well. Adjust with salt for seasoning.
For the Paneer Tikka Pan Pizza
Heat a non-stick/cast iron/stainless steel pan on medium to medium high heat.
In the meanwhile, dust your worktop with flour and take out one portion of the dough. De-gas as little as possible as you transfer it to your worktop.
Starting from the center, start stretching the dough outwards and use a circular motion on both of your hands to stretch the dough to roughly fit the diameter of your pan. Make sure to leave a raised lip at the edge of the dough for the crust.
Once hot, add a splash of olive oil and spread the oil around the pan. Carefully transfer the rolled out dough to the pan, you will have a few seconds to adjust any folds and move the dough to fit the diameter.
Let the dough cook for about 3-4 minutes, or until the center feels firm, and you are able to shake the pan to slide the pizza dough.
Turn the heat down to medium low.
Apply the sauce over the dough, followed by a layer of provolone, mozzarella and your marinated Paneer Tikka mix making sure to avoid dripping any excess marinade on the pizza.
Once you have assembled the pizza, check the color of the crust underneath using a spatula.
Once you see a light brown crust, turn the heat all the way to low and cover the pan with a lid. The dough at the edges and the toppings will finish cooking with the steam within the pan.
Once the cheese is molten and the edges of the pizza feels firm, you are ready to serve.
Tips for the Best Paneer Tikka Pizza
- If the yeast doesn’t dissolve after mixing, the yeast is likely dead. You might need to start over with fresh dough.
- Let the dough rest in a warm place, free of wind drafts. If your kitchen is cold, you may place the dough near the oven as it preheats.
- Be careful not to de-gas the dough too much as you are folding the individual portions onto itself. If you work the dough too much, it will start to resist as you start to stretch the dough for the pizza.
- I recommend passata strained tomatoes for the pizza sauce because the tomatoes will cook as you cook the pizza
- Prep the ingredients while your pizza dough rises, then your dough will be ready to cook as your prep is complete!
- If you have a pan where the surface is larger than the area of your stove burner, make sure your dough doesn’t extend to where the heat isn’t hot enough as it is in the center. You will get some burnt spots in the middle while the ends are undercooked or raw
- Shake the dough and you’ll know the dough is cooking if the dough shakes
- If you have the option, I would recommend using a cast iron pan over a non-stick pan as the heat retention will be better, which will produce a crispier crust.
Variations for Paneer Tikka Pizza in an Oven
To Finish the Pizza in the Oven
If you do have an oven, at this stage you can transfer the pizza to a baking sheet or if you have an oven safe pan, transfer the pan directly under the broiler and broil on high until the cheese has brown spots.
To Cook the Pizza in the Oven
- Place one baking steel/stone on the second highest rack of the oven and another one at the bottom most rack. Preheat oven at 500 F for 1 hour.
- Dust your countertop with flour and starting with one portion of dough at a time, add the dough ball over the flour. Starting from the center of the dough, press down on the dough and create a rim around the side.
- Continue pressing down the center to stretch the dough. Then, hold the dough from the rim and rotate to let gravity stretch if further. You can also you use knuckles to stretch the dough, until the diameter is about 10 inches.
- Set oven to Broil mode, let top steel/stone heat for 8-10 minutes.
- Dust a wooden pizza peel with semolina and place the stretched dough on the peel.
- Add 3-4 Tbsp of the no cook makhani sauce and spread until the edge of the pizza. Tear layers of the provolone and dot 2-3 slices around the pizza, followed by mozzarella and the marinated Paneer Tikka mix. Make sure to avoid dripping any excess marinade on the pizza.
- In a swift push and pull motion, place the pizza on the top baking steel/stone.
- Bake for 1 1/2 - 2 minutes or until the crust has some char or brown spots and the cheese has molten.
- Then transfer the pizza to the bottom steel/stone to finish off the crust of the pizza, about 30 seconds to 1 minute.
- Remove the pizza from the oven and brush the crust with olive oil. Serve hot and enjoy!
How to Store Leftover Pizza▼
Well I’m not sure how there can possibly be leftovers of this pizza. It’s too good! But if you are practicing some self-control or just really want to have some for breakfast then sure, no judgment here! I like to store my leftover pizza by wrapping it in plastic wrap and keeping it in the fridge. To reheat, assuming you don’t have an oven, I would reheat the slices on a non-stick pan or in a microwave or air fryer.
For the microwave, you probably only need about a minute for your pizza to be completely warmed through. For reheating on a stove, it should take about two to three minutes on low heat. For the air fryer, I would heat at 400 F for about a minute or two. I would follow the same method to reheat in the oven as you would in the air fryer. Keep in mind it will take longer in an oven since it will need to preheat.
My choices of reheating would be in the air fryer or in the oven. Pizza tends to get a little soggy when you reheat in the microwave. However, reheating on a pan such as a tawa pan will get your pizza fully warmed through and preserve the crispy crust!
Paneer Tikka Without a Tandoor
Paneer tikka comes out of the clay ovens of north India and across south asia, where the marinade chars against the wall of a tandoor in a couple of minutes. There is no tandoor here, and that changes what the marinade has to do. Mine leans on 1/4 cup of lemon or lime juice and 2 tbsp of plain yogurt, or curd if that is what you grew up calling it, to tenderize the 200 g of cubed paneer. The flavor comes from 1 tablespoon of Deggi mirch, 1 tsp ground coriander, 1 tsp garam masala, 1/3 tsp turmeric and 1/2 tbsp of kasoori methi. The marination is deliberately short: the paneer goes into the marinade while you mix the sauce, and that is all it needs, because paneer does not absorb the way chicken does. The green or poblano pepper, capsicum in a lot of the world, and the half onion go on raw in quarters and finish cooking on the pizza itself.
The Pan Base: No Cornmeal, No Fork, No Oregano
A few notes about the base. This is a pan pizza, so it needs no cornmeal underneath; the cornmeal trick exists for sliding a pizza off a peel onto a stone, and here the dough goes straight into an oiled pan. Do not dock it with a fork either, because you want that raised lip at the edge to puff into a proper pizza crust. Olive oil is what I use in the pan, though a neutral oil with a higher smoke point is a reasonable swap on a very hot stove. Cover the dough with cling wrap while it rests for its 40 to 45 minutes, and if you are freezing the second portion, wrap it and keep it in an airtight container rather than leaving it exposed. Cook the pizza base for 3 to 4 minutes before you top it, and check underneath with a spatula: you want light brown at that stage and golden brown by the time the lid comes off. And one thing you will not find anywhere in this recipe is oregano. This is a makhani sauce, so the aroma comes from kasoori methi, garam masala and a splash of cream rather than from Italian herbs. If you want more on top, halved cherry tomatoes or a few sliced jalapenos both work, added before the lid goes on. Let it sit for a minute before you slice it.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make paneer tikka pan pizza at home without an oven! This Indian fusion recipe combines crispy crust with creamy, spiced paneer for a quick and flavorful vegetarian meal the whole family will love.
Stovetop
Rate this recipe ✦
30 min
Prep
20 min
Cook
1 hr
Rest
1 hr 50 min
Total
2
large pizzas
hard
Level
Ingredients
Ingredients
Tap any quantity to scale
For the Pizza Dough
For the paneer tikka
- (200 g) paneer (cubed 1/2 inch thick) · make your own
- green or poblano pepper(deseeded and quartered)
- medium onion(quartered)
- (60 ml) lemon or lime juice
- (16 g) plain yogurt
- (8 g) Deggi mirchShop →
- (1 g) turmericShop →
- (3 g) ground corianderShop →
- (3 g) garam masalaShop →
- (4 g) Kasoori methiShop →
- salt(to taste)Shop →
For the no-cook makhani sauce
For the pizza
- Provolone cheese(torn in small pieces)
- (225 g) Mozzarella cheese(shredded)
Instructions
For the Pizza Dough
- 1
Add yeast and ¼ cup of lukewarm water to a bowl and whisk until water is bubbly. Mix until you see no granules of yeast floating on the water. If the yeast doesn't dissolve, the yeast is likely dead and you will have to start over with fresh yeast.
Add yeast and ¼ cup of lukewarm water to a bowl and whisk until water is bubbly. Mix until you see no granules of yeast floating on the water. If the yeast doesn't dissolve, the yeast is likely dead and you will have to start over with fresh yeast.
- 2
Add flour to the bowl of your kitchen aid mixer and add all of the yeast-water mixture. Then, slowly add the rest of the lukewarm water while continuing to knead with the dough hook.
Add flour to the bowl of your kitchen aid mixer and add all of the yeast-water mixture. Then, slowly add the rest of the lukewarm water while continuing to knead with the dough hook.
- 3
Knead until the dough comes together and you have a soft, pliable dough which is not sticky to touch. Add more flour/water as required to reach this consistency.
Knead until the dough comes together and you have a soft, pliable dough which is not sticky to touch. Add more flour/water as required to reach this consistency.
- 4
Stop the mixer and add the salt. Knead on low speed for 1 minute.
Stop the mixer and add the salt. Knead on low speed for 1 minute.
- 5
Then, transfer the dough to your countertop and continue kneading, stretch and fold the dough for 1-2 minutes or until the dough is soft and has no creases or lines.
Then, transfer the dough to your countertop and continue kneading, stretch and fold the dough for 1-2 minutes or until the dough is soft and has no creases or lines.
- 6
Form the dough into a ball and set aside on the countertop/bowl (lined with olive oil) and let rest for 40-45 minutes or until the dough is at least 1.5x the size.
Form the dough into a ball and set aside on the countertop/bowl (lined with olive oil) and let rest for 40-45 minutes or until the dough is at least 1.5x the size.
- 7
Then, portion the dough into 2 equal parts and for each portion fold the dough onto itself to create a tight surface tension as you seal/pinch the folds. Be careful not to de-gas the dough too much. The portions should resemble a ball of fresh mozzarella. This is a great time to freeze any dough you are not planning to use right away.
Then, portion the dough into 2 equal parts and for each portion fold the dough onto itself to create a tight surface tension as you seal/pinch the folds. Be careful not to de-gas the dough too much. The portions should resemble a ball of fresh mozzarella. This is a great time to freeze any dough you are not planning to use right away.
- 8
Let the dough portions rest at room temperature for 15 minutes.
Let the dough portions rest at room temperature for 15 minutes.
For the paneer tikka
- 1
In a bowl add all the ingredients for the marinade except Paneer. Whisk well and taste to adjust for seasoning.
In a bowl add all the ingredients for the marinade except Paneer. Whisk well and taste to adjust for seasoning.
- 2
Add the cubed paneer to the marinade and gently toss well to combine. Set aside to marinate while you prepare the sauce.
Add the cubed paneer to the marinade and gently toss well to combine. Set aside to marinate while you prepare the sauce.
Learn the technique
For the makhani sauce
- 1
In a bowl, combine all the ingredients for the no-cook makhani sauce and mix well. Adjust with salt for seasoning.
In a bowl, combine all the ingredients for the no-cook makhani sauce and mix well. Adjust with salt for seasoning.
For the pizza
- 1
Heat a non-stick/cast iron/stainless steel pan on medium to medium high heat.
Heat a non-stick/cast iron/stainless steel pan on medium to medium high heat.
- 2
In the meanwhile, dust your worktop with flour and take out one portion of the dough. De-gas as little as possible as you transfer it to your worktop.
In the meanwhile, dust your worktop with flour and take out one portion of the dough. De-gas as little as possible as you transfer it to your worktop.
- 3
Starting from the center, start stretching the dough outwards and use a circular motion on both of your hands to stretch the dough to roughly fit the diameter of your pan. Make sure to leave a raised lip at the edge of the dough for the crust.
Starting from the center, start stretching the dough outwards and use a circular motion on both of your hands to stretch the dough to roughly fit the diameter of your pan. Make sure to leave a raised lip at the edge of the dough for the crust.
- 4
Once hot, add a splash of olive oil and spread the oil around the pan. Carefully transfer the rolled out dough to the pan, you will have a few seconds to adjust any folds and move the dough to fit the diameter.
Once hot, add a splash of olive oil and spread the oil around the pan. Carefully transfer the rolled out dough to the pan, you will have a few seconds to adjust any folds and move the dough to fit the diameter.
- 5
Let the dough cook for about 3-4 minutes, or until the center feels firm, and you are able to shake the pan to slide the pizza dough.
Let the dough cook for about 3-4 minutes, or until the center feels firm, and you are able to shake the pan to slide the pizza dough.
- 6
Turn the heat down to medium low.
Turn the heat down to medium low.
- 7
Apply the sauce over the dough, followed by a layer of provolone, mozzarella and your marinated Paneer Tikka mix making sure to avoid dripping any excess marinade on the pizza.
Apply the sauce over the dough, followed by a layer of provolone, mozzarella and your marinated Paneer Tikka mix making sure to avoid dripping any excess marinade on the pizza.
- 8
Once you have assembled the pizza, check the color of the crust underneath using a spatula.
Once you have assembled the pizza, check the color of the crust underneath using a spatula.
- 9
Once you see a light brown crust, turn the heat all the way to low and cover the pan with a lid. The dough at the edges and the toppings will finish cooking with the steam within the pan.
Once you see a light brown crust, turn the heat all the way to low and cover the pan with a lid. The dough at the edges and the toppings will finish cooking with the steam within the pan.
- 10
Once the cheese is molten and the edges of the pizza feels firm, you are ready to serve.
Once the cheese is molten and the edges of the pizza feels firm, you are ready to serve.
- 11
Optional: If you do have an oven, at this stage you can transfer the pizza to a baking sheet or if you have an oven safe pan, transfer the pan directly under the broiler and broil on high until the cheese has brown spots.
Optional: If you do have an oven, at this stage you can transfer the pizza to a baking sheet or if you have an oven safe pan, transfer the pan directly under the broiler and broil on high until the cheese has brown spots.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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