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Paneer Garden Pizza



– 1/3 cup Real California Mexican Crema – 2 tablespoons tandoori paste – 1 tablespoon tomato paste – 2 teaspoons Real California Ghee or Clarified Butter – 8 button mushrooms, thinly sliced – ¼ teaspoon garam masala – ¼ teaspoon curry powder – 1 teaspoon tandoori paste – ¼ cup vegetable oil – 2 shallots, sliced – 1 tablespoon flour – 16 ounces prepared pizza dough – 6 ounces shredded Real California Mozzarella Cheese – 2 cups tightly packed fresh baby spinach leaves – 1 Fresno pepper, thinly sliced – 6 ounces diced Real California Paneer Cheese – Salt, to taste – ¼ cup chopped fresh cilantro :Hispanic Dairy, Pizza, Pizza Recipe, Vegetarian Pizza, Paneer, Mozzarella, Plant Forward
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Preheat oven with pizza stone to 450°F. Whisk together crema, 2 tablespoons tandoori paste and tomato paste in small bowl; set aside. Heat ghee in small sauté pan over medium heat. Add mushrooms, and cook until golden brown. Stir in garam masala and curry powder and stir until well coated. Stir in 1 teaspoon tandoori paste and stir until well coated. Remove from heat and set aside to cool. Heat oil in small sauté pan over medium heat. Toss shallots with flour until well coated, shaking off excess. Fry shallots until golden brown. Drain on paper towels and set aside. Stretch or roll dough to desired shape. Top evenly with shredded mozzarella cheese. Layer with spinach leaves and spritz lightly with olive oil spray. Top spinach with reserved masala mushrooms, Fresno pepper slices and diced paneer cheese. Season with salt. Bake pizza on stone for 10-15 minutes, until crust is golden brown. Remove from oven, sprinkle with reserved fried shallots and cilantro. Slice before serving.

Recipe developed by Lauren Katz, The Difference Bakery, Ashburn, VA

Per Order:

Makes 1 pizza