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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.

4.84 from 6 votes

Paneer Topped Pizza From Scratch

Author: Helen Best-Shaw

Ingredients

1 litre a2 whole milk
Juice of 1 lemon

Instructions

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.

Recipe Notes

a2 Milk contains lactose. Lactose is the sugar which is present in all milk, unless it is labelled ‘lactose free’. If you have been diagnosed with lactose intolerance by your doctor, a2 Milk will not resolve any digestion problems. If you have any questions about a2 milk and its suitability for you, you can contact their nutritionist, Melanie Bibby via this page. Please also consult your GP for advice if you are concerned about food allergies or intolerances.

4.84 from 6 votes

Paneer Topped Pizza From Scratch

Prep Time

1 hr

Cook Time

15 mins

Total Time

1 hr 15 mins

Servings: 4 servings

Author: Helen Best-Shaw

Ingredients

For the Pizza Sauce:

Glug olive oil
1 small onion –chopped
2 cloves of garlic – chopped
550 ml bottle of passata
Salt & Pepper to season

For the Pizza Dough:

200 ml warm water
1 x 7g sachet instant yeast
300 g strong white bread flour
15 ml olive oil
Pinch salt

Instructions

For the Sauce:

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.

For the Pizza Dough:

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).