Schezwan Paneer Pizza Recipe
This Schezwan Paneer Pizza combines the bold, spicy flavors of Schezwan sauce with creamy paneer cubes and crunchy bell peppers, all atop a crispy pizza base. A fusion dish perfect for those who love a spicy twist to their beloved pizza, topped with melted mozzarella and garnished with fresh herbs for an exquisite finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 medium pizzas, serving 3-4
- Category: Main Course
- Method: Baking
- Cuisine: Indo-Chinese Fusion
- Diet: Vegetarian
Ingredients
Pizza Base
- 2 store-bought or homemade pizza bases
Schezwan Paneer Topping
- 200 g paneer, cubed
- 1 medium onion, diced
- ½ cup sweet corn (optional)
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 tablespoon Calabrian chilies (optional)
- 1 teaspoon garlic powder
- 1 teaspoon red chili flakes
- ½ teaspoon black pepper powder
- 1 teaspoon salt
Assembly
- 4 tablespoons butter
- 5 cloves garlic, minced
- ½ cup Schezwan sauce (use extra for more spice)
- 2 teaspoons soy sauce
- 1 tablespoon honey
- 1.5 cups shredded mozzarella cheese
- Fresh cilantro or spring onions for garnish
Instructions
- Prepare the Schezwan Paneer Topping: In a mixing bowl, combine the paneer cubes, diced onions, green and red bell peppers, sweet corn if using, Calabrian chilies, garlic powder, red chili flakes, black pepper powder, and salt. Mix well to ensure all spices coat the vegetables and paneer evenly.
- Make the Schezwan Garlic Butter Sauce: Melt 4 tablespoons of butter in a pan over medium heat. Add the minced garlic and sauté until fragrant but not browned. Stir in the Schezwan sauce, soy sauce, and honey, cooking for 1-2 minutes to blend the flavors and create a spicy, garlicky sauce.
- Combine topping with sauce: Add the mixed paneer and vegetable topping to the pan with the Schezwan garlic butter sauce. Toss gently to evenly coat all ingredients in the sauce. Cook for 3-4 minutes on medium heat until the vegetables soften slightly but still retain some crunch.
- Preheat Oven: Preheat your oven to 220°C (430°F) to ensure a crispy pizza base and perfectly melted mozzarella.
- Assemble the Pizza: Place one pizza base on a baking tray or pizza stone. Evenly spread the Schezwan paneer mixture over the base. Next, generously sprinkle shredded mozzarella cheese over the topping, ensuring the entire surface is covered.
- Bake the Pizza: Bake in the preheated oven for 10-12 minutes or until the cheese is fully melted, bubbly, and slightly golden, and the edges of the pizza base are crisp.
- Garnish and Serve: Remove the pizza from the oven and garnish with fresh cilantro or spring onions. Slice and serve immediately while hot.
Notes
- For extra spice, increase the amount of Schezwan sauce or add more Calabrian chilies.
- If paneer is not available, firm tofu can be used as a substitute.
- The sweet corn is optional but adds a nice sweetness to balance the heat.
- Using a pizza stone helps in achieving a crispier base.
- Store leftover pizza in the refrigerator and reheat in an oven or air fryer for best texture.
Find it online: https://justsosavory.com/schezwan-paneer-pizza-recipe/
