Fusion Cuisine-"Paneer Tikka Pizza"

One of our favorite versions of Pizzas is the fusion kinds- with Indianized toppings. Crusty pizzas with spicy-zesty toppings like Paneer Tikka, Chicken Tikka or even Butter Chicken ....They have the Best of Both Worlds!
I have tried several of the fusion kinds previously with either ready made crusts or with pizza crust mix:
"Spicy Chicken and Red Pepper Pizza"(https://my-kitchens-aroma.blogspot.com/2012/05/fusion-cuisine-chicken-and-red-bell.html)
"Pav Bhaji Pizza" (https://my-kitchens-aroma.blogspot.com/2011/05/fusion-cuisine-pav-bhaji-pizza.html)
"Paneer Tikka Pizza" (https://my-kitchens-aroma.blogspot.com/2011/02/fusion-cuisine-paneer-tikka-pizza.html)

But lately we have been making the crust at home. And OMG....It is so easy and comes out great! Once you get the taste of homemade Breads and Pizza crust...there is no going back!!!
I use the Bread machine to do the kneading cycle and rising for me, so it becomes as easy as 'dump the ingredients and walk away'!!!😁 If you do not have a bread machine, there are many super easy recipes to make pizza crusts at home which don't require much kneading and rising time.
Even this “20 Min One-Pot Pizza” from ‘Tasty’ is worth a try!!! (https://www.facebook.com/464363670276153/posts/1884352798277226/?d=n)

Bread machine Pizza Base: (Makes one 12 inch Pizza) You can double the recipe for 2 pizzas.
1/2 cup plus 2-3 tbsp extra water (Use Luke warm water)
2 cups Bread Flour
1 tbsp Olive oil
1 tbsp Sugar
1 tsp Yeast (Use fresh/non expired)
1 tsp salt
**2 tsp Sooji (Rava) will be needed when ready to bake the pizza crust (to spread on baking sheet to avoid sticking)

Add the ingredients to the bread machine in the order listed. Turn on 'Dough' cycle. Add the extra water if the dough is too hard. Or little extra flour if dough is sticky. Let the dough knead and rise in the bread machine (It takes 1. 5 hrs in my bread machine) Knead with oiled hands once done.

Paneer Tikka Topping:
1 cup paneer cubes
1/4 cup thick yogurt
2 tsp Tikka masala (I used Aachi Chicken Tikka masala)
1 tsp Cumin-Coriander powder
1/2 tsp Red chili powder
1/2 tsp ginger garlic paste
1/2 tsp turmeric
salt
Mix the yogurt and spices. Add paneer cubes and mix gently. Marinate all the above and keep in refrigerator for 30 mins

Other Toppings:
1/2 cup Shredded cheese (I used mozzarella)
1/4 cup Pizza Sauce (I used pasta sauce instead because that's what I had!)
Circular slices of red onions
Thinly sliced Red pepper
Broccoli florets
Cherry tomatoes
1 tsp Italian herb seasoning
Chopped cilantro
Red Chili flakes

Method:
1) Pre-heat oven to 415 F
2) Spray olive oil on the baking sheet. Sprinkle sooji/rava evenly on the baking sheet.
3) With oiled hands spread out the dough (with even thickness all over). Prick evenly with fork.
4) Top with pizza sauce, Veggies and Paneer tikka topping, Italian herb seasoning and Cheese.
(If there is any yogurt-spice marinate leftover, drizzle over the toppings)

We like to make patterned arrangements like in the picture. Kids have fun doing it!

5) Bake at 415 F for 20-25 mins. Till crust is golden brown and cheese is melted and slightly browned.

6) Remove from oven and let it cool for few mins before slicing the pizza.
Garnish with chopped cilantro, red chili flakes and Serve hot! Enjoy!!!😋😋😋

"Mango-Saffron-Pistachio" Biscottis

Biscottis are one of my favorite baked goods! I love the crunchy texture that comes because of baking twice (Biscotti means twice baked cookies! ) with mild sweetness and the versatility to bake them with different flavors of choice. Here are a few of my favorites- (https://my-kitchens-aroma.blogspot.com/search/label/Biscotti)
Today I baked this new flavor combo which reminds me very much of the summers in India! The sweet warm fragrance of Mangoes is all over and everyone is trying out their favorite summertime mango recipes during the summer months.
The Italian biscotti got a very summery and warm makeover today with warm-aromatic flavors of Mango and Saffron and crunch from Pistachios. I love the flavor, color, aroma and everything about these biscottis😍 My new favorite!

Recipe:
2.5 cups All purpose flour (Plus little extra)
1/2 cup Mango Puree (I used Desai Bandhu Ratnagiri Alphonso canned puree)
1/2 cup granulated sugar (add extra for sweeter taste)
1/2 cup powdered sugar
5 tbsp Unsalted Butter (room temperature)
1/4 cup chopped roasted pistachios (plus some extra for top garnish)
1 Egg
2 tsp milk with 1/2 tsp saffron strands
2 tsp baking powder
1 pinch salt

** Note: Baking sheet thickness and oven temperatures vary slightly from oven to oven. So always keep an eye on the baked goods and adjust the time as needed

1) Preheat oven to 350 F. Apply butter to baking sheet.
2) Cream together butter, salt, egg, sugar. Add mango puree and saffron in milk and mix.

3) Add flour, baking powder and chopped pistachios. Mix and knead gently into soft dough. Add little extra flour if needed. The dough will be slightly sticky. With oiled hands, form into logs and flatten them on to the baking sheet. Garnish with chopped pistachios and press on the dough.

4) Bake at 350 F for 20-25 mins. Keep an eye on the biscotti logs and don't let them brown too much on the bottom.

5) Take out from the oven and let cool for 5 mins. Slice the biscottis with a sharp serrated knife.

*** Now turn oven temperature down to 300 F for the next baking step

6) Arrange the cut biscottis on buttered baking tray and put back in the oven at 300 F for 20-25 mins till crunchy. (Again don't let them brown!)

Let them cool completely. They will crisp up more as they cool.
** If you prefers crunchier Biscottis ...Keep them at 300F for 6-8 mins more. Or Leave them in the oven for few mins after you TURN OFF the oven. They will crisp up on the residual heat of the oven.

Enjoy with your tea/coffee or as dessert! 😋