Pesto and Paneer Pizza

June 8, 2015

Soft, crumbly Paneer and crisp capsicum are perfectly dish in texture, colour and flavour.
Pesto sauce, made using walnuts, enhances this further.

Preparation Time: 10 mins
Cooking Time: 4 mins
Baking Time: 10 minutes

Ingredients :

For The Pesto :-

1/2 tbsp finely chopped garlic (lehsun)
1/4 cup roughly chopped basil leaves
1 1/2 tbsp roughly chopped walnuts (akhrot)
3 tsp olive oil
salt to taste
1/2 cup finely chopped capsicum (red and yellow)
1 tsp olive oil
10 whole wheat (gehun) mini pizza bases
2 tbsp low-fat milk , 99.7% fat-free
10 tsp grated low-fat paneer (cottage cheese)

For The Garnish :-

1 tsp dry red chilli flakes (paprika)

Cooking Method :

For the pesto :-

Combine the basil leaves, walnuts, garlic, 1 tsp of olive oil, salt and ¼ cup of water in a mixer and blend till smooth. Keep aside.
Heat the remaining 2 tsp of olive oil in a broad non-stick pan, add the capsicum and sauté on a medium flame for 1 to 2 minutes. Keep aside.

How to proceed :

Combine the pesto paste and milk in a broad non-stick pan, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Divide the mixture into 10 equal portions and keep aside.
Place all the whole wheat pizza base on a baking tray and spread one portion of the pesto mixture on each pizza base.
Sprinkle 1 tsp of low-fat paneer evenly over each pizza base.
Bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till the base is brown.
Serve immediately garnished with chilli flakes.


Leave a Reply

Your email address will not be published. Required fields are marked *