These pizzas topped with homemade paneer, made from a2 milk, are perfect for a weekend supper. Making a simple cheese from milk is very very easy and means that if you cannot have regular cow’ milk you need not miss out on pizza. (Read more about a2 milk here).
For an even speedier supper use ready made pizza bases and tomato sauce. I like to make a big batch of tomato sauce, then freeze in individual portions for use in pizza and pasta.
- 1 litre a2 whole milk
- Juice of 1 lemon
Pour the milk and lemon juice into a saucepan, stir and heat to a simmer. The milk will curdle.
Sterilise a jelly bag or muslin cloth by pouring a kettle of boiling water over it. Line a sieve with the bag or cloth. Strain the milk mixture through the cloth gathering the curds into a ball and leave to drip. Squeeze then wrap in a clean tea towel and place under a weighted chopping board. Unwrap and store in water in the fridge for 48 hours.
- Glug olive oil
- 1 small onion –chopped
- 2 cloves of garlic – chopped
- 550 ml bottle of passata
- Salt & Pepper to season
- 200 ml warm water
- 1 x 7g sachet instant yeast
- 300 g strong white bread flour
- 15 ml olive oil
- Pinch salt
Gently sauté the onion and garlic in the olive oil until it starts to turn golden, reduce the heat and add the passata. Fill the bottle about a third full with water give a good shake to rinse and add to the pan. Season with salt and pepper.
Gently cook for about 20 minutes stirring from time to time until reduced by about a third.
The sauce freezes well.
Pour the water into bowl, add the yeast and swirl until it is dissolved, leave for 5 mins if needed to activate it. Add the other ingredients.
Knead with the dough hook attachment of your mixer on the lowest speed for about 4 minutes until a smooth stretchy dough has formed (if you knead by hand it will take longer).
Cover with cling film and leave in a warm place for about 45 minutes. It should more than double in size.
Turn out onto a floured board or worktop and gently knock the dough back. Divide the dough into 4.
Gently shape each quantity of dough into a pizza shapes on a baking tray or pizza stone sprinkled with polenta to stop it sticking.
Spread with the tomato sauce then arrange your toppings and sprinkle with crumbled a2 paneer.
Bake in a very hot oven (GM7 / 220c / 425F) for about 12 – 15 minutes until pizza is golden around the edges (the paneer will not melt like regular cheese does).
Recipe, styling and photography commissioned by a2 milk.