Curry Chic Paneer Masala Veggie and Pineapple Pizza

  • Servings: 3-5
  • Difficulty: intermediate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • pizza dough
  • 1/2-1 cup marinara sauce
  • 14 oz nanak paneer (Indian farmer's cheese), cut lengthwise into 4 slices
  • 2 bell peppers, green and red-stem removed and cut in half
  • 1 small to medium sized red onion cut into 1/2-inch slices
  • 1/2 cup artichoke leaves
  • 1/2 pineapple, cut into 1/2-inch thick slices
  • 2 tsp cumin powder
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tbsp coriander powder
  • 2 tbsp curry powder
  • 1/4 cup fresh whole garlic cloves
  • 1/2 cup olive oil


Cut vegetables, paneer, and pineapple to specified sizes.

In a mini food processor, combine garlic cloves and 1/4 cup olive oil. Pulse until garlic is finely chopped. Rub garlic and oil mixture on vegetables and pineapple.

Now, assemble all other spices to create a marinade for the paneer. Combine cumin powder, salt, black pepper, coriander powder and curry powder in a bowl and mix. Then, rub the spice blend onto the paneer.

Brush hot grill with the remaining 1/4 cup of the olive oil. Place vegetables, pineapple and paneer on the grill. Cook until al dente with grill marks. Should take 2 to 3 minutes to cook on each side. Remove from grill.

Cut toppings into cubed pieces. Layer pizza dough with marinara sauce, then vegetables, paneer and pineapple. Cook on the grill for approximately 10 minutes or until the crust is crisp and dough is cooked. Note: Make sure to cover the grill with the lid.

Cut pizza into strips, three strips per appetizer portion. Plate pizza bites in the center. Garnish platter with a dollop of the remaining marinara sauce on both ends.
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