Paneer Tikka Pizza

for the pizza bread base

• 3 cups whole wheat flour (atta), can use any other variety of whole wheat flour as well
• 1 to 1.25 cups water
• ½ teaspoon sugar
• 2 teaspoons dry active yeast or 1.5 teaspoons instant yeast
• 2 tablespoons olive oil
• ½ teaspoon salt or add as required

for the paneer tikka

• 125 to 150 grams paneer cubed
• 4 tablespoons Hung Curd or Greek Yogurt
• 1 bell pepper - medium-sized, green or red or yellow pepper, diced or cubed
• 1 onion, - medium-sized, quartered and layers separated
• 1 tomato - medium-sized, diced or cubed (optional)
• 1 teaspoon ginger garlic paste or 3 to 4 small to medium garlic cloves + ½ inch ginger - made into a paste in a mortar-pestle
• ½ teaspoon coriander powder
• ½ teaspoon red chili powder
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala or tandoori masala
• ¼ teaspoon carom seeds
• ¼ to ½ teaspoon lemon juice
• ½ teaspoon chaat masala
• rock salt (edible and food grade) + black salt or regular salt, add as required

For the pizza sauce

• 2 tomatoes medium -sized, pureed in a blender or about 1 cup of tomato puree
• 3 to 4 garlic cloves - small to medium-sized, finely chopped
• 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
• ½ to 1 teaspoon dry oregano or 1 tablespoon chopped fresh oregano
• 2 tablespoons olive oil
• ½ teaspoon black pepper powder or add as required
• salt as required

More toppings

• mozzarella cheese - grated or shredded, as required
• 7 to 8 black olives or green olives - pitted and sliced, optional