Paneer Topped Pizza From Scratch

• 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.

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).