Name: Achari Paneer Pizza
Total time: 50 min
Ingredients: Marinated paneer; 1/4 cup plain whole-milk yogurt; 2 tablespoons achar (such as Brooklyn Delhi); 2 ounces paneer, cut into 1/2-inch cubes; Tomato sauce; 1 teaspoon olive oil; 1/2 cup finely chopped white onion; 1 tablespoon garlic paste or 3 garlic cloves, minced; 1/2 cup canned tomato puree; 1 teaspoon garam masala; 1 teaspoon Kashmiri chile powder; 1/2 teaspoon kosher salt; 1 teaspoon kasoori methi (dried fenugreek leaves) or dried oregano; 1/2 teaspoon granulated sugar; Pizza; All-purpose flour, for dusting; 8 ounces Basic Indian Pizza Dough or 8 ounces store-bought pizza dough; 4 ounces low-moisture part-skim mozzarella cheese, shredded (about 1 cup); 1/4 cup thinly sliced red onion; 1/4 cup pickled jalapeños (optional); Fresh cilantro leaves (optional)

achari paneer pizza — Photo:
Eva Kolenko / Food Styling by Natalie Drobny / Prop Styling by Nidia Cueva

Active Time:

20 mins

Total Time:

50 mins

Yield:

1 (9- to 10-inch) pizza

Indian pizza — pizza topped with the flavor-packed sauces and highly spiced vegetables or proteins of the Indian subcontinent — is thought to have been invented in San Francisco in the 1980s by Dalvinder “Tony” Multani, the owner of Zante Pizza and Indian Cuisine, who combined his restaurant’s pizza menu and North Indian menu into one super-menu of Indian pizzas. The style caught on, and today, Indian pizza restaurants can be found across America.

Former Food & Wine Restaurant Editor Khushbu Shah makes this pizza when she hosts parties. Shah loves Indian pizza so much that her cookbook, Amrikan: 125 Recipes from the Indian American Diaspora, has a whole chapter dedicated to it, including this recipe for Achari Paneer Pizza. This flavor-packed pie is topped with mozzarella as well as cubes of paneer, a fresh, firm Indian cheese with a mild flavor, that are tossed in a zesty marinade of yogurt and achar (spicy pickles). The marinated cheese takes on a tangy, piquant edge that pairs well with the garlicky tomato sauce, which is seasoned with garam masala and Kashmiri chile powder. Additional toppings like pickled jalapeños and thinly sliced red onion add sharpness, which cuts nicely through the duo of cheeses: paneer and mozzarella.

The recipe calls for Shah’s Indian Pizza Dough, which includes cumin and nigella seeds in the dough for additional pops of flavor in each bite. The dough is a simple recipe that doesn’t require an overnight rise, but this pizza will also work on your favorite store-bought crust, or even atop store-bought naan.

Frequently asked questions

What is paneer, and is it dairy-free?

Paneer is an Indian cheese made from cow or buffalo milk. While paneer is used in many vegetarian dishes, it is not vegan or dairy-free.

What is achar?

Achar is a broad term for a range of Indian pickled and spiced fruits and vegetables that can vary in taste from sharp and tart to fiery. In this recipe, achar adds zesty, spicy flavor to paneer. Leftover achar is a versatile, all-purpose condiment, delicious alongside rice, eggs, curries, or anywhere else you might want a hit of fruity, salty, tangy flavor. Achars are readily available at any Indian grocery store.

Notes from the Food & Wine Test Kitchen

This recipe was created with a standard oven in mind. Using a baking steel or pizza stone distributes the heat evenly, giving you a nicely crisped crust.

Suggested pairing

Reach for a rich and fruity rosé, such as Las Jaras Superbloom, with this aromatic pizza.

Make ahead

Wrap leftover pizza slices in aluminum foil or plastic wrap and store in a ziplock plastic bag in the refrigerator for up to three days. You can also freeze leftover pizza, wrapped in aluminum foil or plastic wrap, in a ziplock plastic freezer bag for up to two weeks. Pizza is best reheated on a stove or in an oven.

Let the tomato sauce cool completely before storing in an airtight container in the refrigerator for up to three days. You can also freeze the tomato sauce in an airtight container for up to a month. Thaw it before using.

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Ingredients

Marinated paneer

1/4 cup plain whole-milk yogurt
2 tablespoons achar (such as Brooklyn Delhi)
2 ounces paneer, cut into 1/2-inch cubes

Tomato sauce

1 teaspoon olive oil
1/2 cup finely chopped white onion
1 tablespoon garlic paste or 3 garlic cloves, minced
1/2 cup canned tomato puree
1 teaspoon garam masala
1 teaspoon Kashmiri chile powder
1/2 teaspoon kosher salt
1 teaspoon kasoori methi (dried fenugreek leaves) or dried oregano
1/2 teaspoon granulated sugar

Pizza

All-purpose flour, for dusting
8 ounces Basic Indian Pizza Dough or 8 ounces store-bought pizza dough
4 ounces low-moisture part-skim mozzarella cheese, shredded (about 1 cup)
1/4 cup thinly sliced red onion
1/4 cup pickled jalapeños (optional)
Fresh cilantro leaves (optional)

Directions

Make the marinated paneer

Stir together yogurt and achar in a medium bowl until well combined. Add paneer cubes, and stir until each cube is well coated. Cover and refrigerate 30 minutes.

Make the tomato sauce

Meanwhile, heat olive oil in a medium saucepan over medium. Add white onion; cook, stirring occasionally, until onion is softened, about 3 minutes. Add garlic paste, and cook, stirring often, until fragrant, about 30 seconds. Stir in tomato puree, garam masala, Kashmiri chile powder, and salt. Reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, about 2 minutes. Remove from heat, and stir in kasoori methi and sugar.

Make the pizza

Preheat oven to 500°F with a pizza steel or pizza stone placed on rack in upper third of oven. Place dough on a floured pizza peel or rimless baking sheet. Press dough with fingertips, rotating as you work to stretch it into a 9- to 10-inch circle. Spread tomato sauce evenly over dough; sprinkle evenly with shredded mozzarella, reserved marinated paneer cubes, and red onion slices.
Slide pizza from pizza peel onto hot pizza steel, and bake in preheated oven until sides and bottom of crust are crisp, 8 to 10 minutes. Remove pizza from oven, and top with pickled jalapeños and cilantro, if using. Serve hot.

Recipe adapted from Amrikan: 125 Recipes from the Indian American Diaspora by Khushbu Shah. Copyright © 2024 by copyright holder. Used with permission of the publisher, W.W. Norton & Company, Inc. All rights reserved. / Originally appeared in Food & Wine magazine, March 2024