Paneer Pizzas

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Weeknight meals are SUPER easy when you don’t have to turn on the stove which makes these Paneer Naan Pizzas absolutely perfect! The paneer topping gets tossed with spices, the pizza has this delicious spicy cream cheese base and then the topping, made with Achar Masala adds the perfect zingy bite! These disappear fast every time I make them because of how satisfying and full of flavor they are.

How to Prep in Advance:
  • You can cut the veggies a day or two ahead and prepare the cream cheese and thecha mixture a few days ahead as well. Just be sure to store them in an airtight container in the refrigerator. I’m a huge fan of the Rubbermaid Brilliance Storage Containers. They stack really well and keep air out to keep your food fresher longer.
  • Mix the spices in a baggy to avoid reaching for spice jars while preparing pizzas!
What you’ll need:

The full list of ingredients and tools are listed in the recipe but here are a few favorite brand-specific items that are personal faves!

Check out more of my favorite pizza recipes:

As always, if you enjoy this recipe I’d love for you to leave a comment on this blog post or tag me in your IG stories @thechutneylife! Happy Eating!

Paneer Pizzas

Paneer Pizzas

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SERVES: 6 People
The Chutney Life

Ingredients


  • 4 oz cream cheese at room temperature (1/2 block of cream cheese)

  • 1 tbsp store bought thecha chutney **

  • 12 oz paneer, crumbled into small pieces with hands

  • 1 tsp chaat masala

  • 2 tsp pav bhaj masala

  • 1 tsp salt

  • 1/2 red bell pepper, finely diced

  • 1/2 green bell pepper, finely diced

  • freshly ground pepper

  • 2 tbsp canola or vegetable oil (or use spray)

  • 1 cup prepared tomato sauce (I used Rao's Arrabiatta)

  • 16 oz shredded mozzarella

  • 6 Naan


Garnish



  • 1 red onion, finely diced

  • 3 tbsp finely chopped fresh cilantro

  • 2-3 serrano peppers, finely chopped

  • 1 tsp hot and spicy achar masala***

  • ¼ tsp salt

Directions

  1. Preheat the oven to 375 degrees.
  2. In a small bowl, mix the cream cheese and thecha until smooth and set aside.
  3. In a medium bowl, combine the paneer, chaat masala, pav bhaj masala, salt, bell peppers and freshly ground pepper. Stir to mix the spices evenly.
  4. In a small bowl, mix the red onion, cilantro, serrano pepper, and achar masala and set aside.
  5. To assemble the pizzas, lightly brush both sides of the naan with oil or spray them, and place them on the prepared racks or pan. Bake for 5-8 minutes until warm and slightly crisp. (use a timer so they don't burn)
  6. Spread about 1 tablespoon of the cream cheese mixture on the top of each naan after it’s just slightly cooled. Then top with about 1/4 cup of tomato sauce, handful of cheese, 1/3 cup of paneer mixture, and another handful of cheese. Place in the oven.
  7. Bake for 6-8 minutes or until the cheese is melted and the bread is crisp. Remove from the oven and top with a generous spoonful of onion-serrano mixture on top , and serve.

Notes

**if you can't find thecha chutney you can use 1 tsp of red chili powder and 4-5 cloves of grated garlic instead, OR use a jalapeno cream cheese, OR use a spoo full of calabrian chilis, trader joe's bomba sauce! Anything that has some garlic and red chili flavor!

***Achar Masala can be found at your local South Asian Grocery store.

HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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