Whole Wheat Paneer Tikka Pizza
For the Base
Whole Wheat Flour - 1 & 1/2 cups
Maida - 1/4 cup
Instant Yeast - 1 tsp
Sugar - 1/4 tsp
Salt - 1 tsp
Olive oil - 2 tbsp
Butter - 1 tbsp (you can add this on the top instead of kneading into the dough)
For Paneer Tikka Masala and Sauce, check Paneer Tikka Pizza
How to Bake Whole Wheat Pizza
In a wide bowl, take the flours, yeast, sugar, and salt. Slowly add water to knead to a soft pliable dough. Transfer to your counter and knead again for 10 mins. Keep it covered in an oiled bowl until it doubles.
Once it doubles, punch it down, add olive oil and knead it well again. Again keep it covered for another 30 -40 mins.
Preheat your oven to 200 C.
Pinch down balls and roll out as 6 -8-inch disc. Bake at 200 C for 15 mins. Remove and top with your choice of sauce and toppings.
This is if you are making your base ahead. I baked it right away with toppings, so baked for 20 - 25 Mins till the base was crispy
Prick the top with a fork and spread the butter, sauce, tikka masala, and cheese. Bake for 20 - 25 mins.
While on the topic of my kids' favorite, this Margherita Pizza is Konda's favorite pizza of all!