Butter Chicken Pizza with Paneer

1.Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.

2.In a medium bowl, combine the chicken pieces with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon turmeric powder. Set aside to marinate while preparing the sauce.

3.In a skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

4.Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.

5.Stir in the tomato puree, garam masala, ground cumin, remaining chili powder, turmeric, paprika, salt, and pepper. Cook the sauce for 8-10 minutes, stirring occasionally, until it thickens and oil begins to separate from the tomato base.

6.Add the marinated chicken pieces to the sauce and cook for 8-10 minutes until the chicken is cooked through and tender.

7.Stir in the heavy cream and yogurt, mixing well to create a creamy butter chicken sauce. Cook for another 2 minutes, then remove from heat.

8.Lightly flour your work surface and roll out the pizza dough into a 12-inch circle. Transfer the dough to a piece of parchment paper for easy handling.

9.Brush the dough lightly with olive oil, especially around the edges to help crisp the crust.

10.Spread the prepared butter chicken sauce evenly over the pizza dough, leaving about a 1-inch border around the edges.

11.Distribute the paneer cubes evenly over the sauce, then sprinkle the shredded mozzarella cheese generously on top.

12.Carefully slide the pizza (with parchment paper) onto the preheated pizza stone or a baking sheet.

13.Bake for 12-15 minutes, or until the crust is golden and crisp, and the cheese is melted and bubbly.

14.Remove the pizza from the oven and brush the crust edges with a little melted butter for extra flavor and shine.

15.Sprinkle chopped fresh cilantro over the pizza as a garnish.

16.Slice and serve immediately, enjoying the rich fusion of butter chicken and paneer on a crispy pizza crust.