Truffle Paneer Pizza with Saffron & Spice

1.In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.

2.Add the olive oil and warm water gradually, stirring until a dough begins to form. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

3.Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

4.While the dough is rising, prepare the spiced paneer topping. In a pan, melt the butter over medium heat and add the garlic paste, sautéing until fragrant (about 1 minute).

5.Add the paneer cubes, baby corn, capsicum, onions, and black olives to the pan. Sprinkle with red chili flakes, oregano, chaat masala, black salt, red chili powder, and kasuri methi. Stir-fry for 5-7 minutes until the vegetables are tender and paneer is slightly golden. Remove from heat and set aside.

6.Once the dough has risen, preheat your oven to 475°F (245°C). Roll out the dough on a floured surface into a 12-inch circle and transfer it to a pizza stone or baking sheet lined with parchment paper.

7.In a bowl, mix together the processed cheese, mozzarella cheese, cheddar cheese, and fresh cream until well combined. Spread this creamy cheese mixture evenly over the rolled-out pizza dough.

8.Top the pizza with the spiced paneer and vegetable mixture, spreading it evenly across the surface.

9.Drizzle the saffron-infused warm milk over the toppings, followed by a drizzle of truffle oil or melted truffle butter for an extra layer of flavor.

10.Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.

11.Remove the pizza from the oven and garnish with chopped coriander leaves. Allow it to cool for a few minutes before slicing and serving.