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.
Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Paneer Topped Pizza From Scratch
Servings: 10 100g servings
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.
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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!
Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Paneer Topped Pizza From Scratch
Servings: 4 servings
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).
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!
Recipe, styling and photography commissioned by a2 milk.
Sally - My Custard Pie
A reminder to make my own paneer. Veggie teen loves it.
Helen
I love homemade paneer – so so easy too!
Chloe
this looks so yummy, I’ve always wanted to make my own pizza!
Helen
GO for it Chloe, it is so so easy, you will never go back to ordering of shop made again.
Lucinda
Ooh I’ve never made home made paneer before but it’s definitely on the to do list next time we have a dinner party! My brother is vegetarian and he loves the stuff so I’ll be sure to share the recipe with him!
Love Lucinda
Helen
Let me know how you get on Lucinda, I love home made cheese, so easy to make
Carol Williams
I had this last night, thank you so much, it has been ages since I have been able to eat cheesy pizza
Helen
Hi Carol, I am delighted! Paneer is really versatile and you can use it in all sorts of dishes.
Becca @ Amuse Your Bouche
I’ve never made my own cheese but it’s definitely on my to do list – always seems so easy! Looks delish too, can’t beat homemade pizza.
Helen
I love cheese making Becca – you cannot beat it!
Bintu @ Recipes From A Pantry
I did not realise how easy it is to make paneer.
Helen
Super super easy peasy Bintu!