Multigrain Tandoori Paneer Pizza is a fusion of two loved culinary traditions—Indian and Italian. This pizza features a base made from a multigrain flour dough. The base adds a different dimension by incorporating a blend of grains like wheat, oats, barley, and millet. This gives the multigrain base a slightly earthy flavour that complements bold, zesty toppings. The main attraction of this pizza is the tandoori paneer, marinated in yoghurt and aromatic spices of India like cumin, coriander, garam masala, and turmeric. The paneer cubes are grilled or baked to give them a smoky, charred flavour, just like when traditionally made in tandoors. These spiced paneer pieces are spread highly over the multigrain base, making for a vibrant and flavourful topping with each bite. The pizza is elevated even more by the topping of fresh vegetables, such as bell peppers, onions, tomatoes, and cucumbers. A drizzle of mint chutney or tangy tamarind sauce helps balance the richness in paneer and spices, creating a refreshing contrast. Mozzarella, teamed with cheddar, adds a melty and gooey character to the cheese for the right balance of spicy paneer and vegetables. Crisp and soft at the bottom, the crust is baked to perfection, with the flavours of the multigrain dough forming a wholesome base for the bold toppings. It's an excellent option for those who enjoy an Indian fusion of flavours with the comforting familiarity of pizza, while all that healthiness also means it's more nutritious.

• 1 cup multigrain flour
• 1 tsp activated yeast
• 2 cup wheat flour
• 1 tsp ghee
• 2 tsp oil
• 1/4 cup pizza sauce
• Pizza seasoning
• 1/2 cup cheddar cheese
• 1 cup mozzarella cheese
• Onion
• Bell pepper
• Tomato
• Mushroom

• Let's go desi with this Multigrain Tandoori Paneer Pizza—it's healthy-ish, flavorful, delicious.
• Start this recipe of Multigrain Tandoori Paneer pizza by proofing your yeast like a boss.
• Dissolve 1 Tsp sugar in 1/2 cup hot water, sprinkle 1 Tsp yeast, and watch it bubble like a science experiment gone right.
• In a big bowl, mix 2 cups of whole wheat flour with 1 cup multigrain flour, then pour in your bubbly yeast mix.
• Knead it like your life depends on it—add ghee and just enough warm water for a soft, smooth dough.
• Grease it with oil, cover it, and let it rest for an hour to double in size—it's the glow-up every dough deserves.
• Punch it down, roll it out on a floured surface, and transfer it to a greased pizza tray.
• Spread 1/4 cup pizza sauce evenly, leaving a border for that crust magic.
• Now, layer it up with thinly sliced bell peppers, onions, mushrooms, and tomatoes—get creative, this is your masterpiece.
• Top it with 1 cup mozzarella and 1/2 cup cheddar for the ultimate melt factor.
• Sprinkle some oregano and Italian herbs to make it smell like a legit pizzeria.
• Bake it at 200 C for 15-20 minutes until golden and bubbly.
• Slice your Multigrain Tandoori Paneer pizza up and serve warm with a side salad or your favorite dipping sauce—it's pizza night, elevated.