Paneer Pizza Dip with Naan (Print Version)

# Ingredients:

→ Pizza Dip Base

01 - 170 g cream cheese, softened
02 - 60-85 g mozzarella cheese, shredded
03 - 80 g white onions, chopped
04 - 6-8 cloves garlic, thinly sliced
05 - 45 g green capsicum, chopped
06 - 1 large tomato, chopped
07 - 180 ml tomato paste
08 - 1.5 tbsp mixed Italian herbs (chilli flakes, oregano, basil, parsley)
09 - 1 tsp salt, or to taste
10 - 1/4 tsp ground black pepper
11 - 1/2 tsp sugar
12 - 1 tsp red chilli powder
13 - 1/2 tsp turmeric powder
14 - 1/2 tsp garam masala
15 - 1/2 tsp ground coriander
16 - 1/2 tsp ground cumin
17 - 1/8 tsp ajwain powder
18 - 1 tbsp neutral oil
19 - 240-360 ml water

→ Toppings

20 - 0.5-1 jalapeño, sliced
21 - 30 g green capsicum, thinly sliced
22 - 50 g red onion, thinly sliced
23 - 85-115 g fresh mozzarella cheese
24 - 40 g corn kernels, optional

→ Paneer Cubes

25 - 140-170 g paneer, cut into small cubes
26 - 1 tsp red chilli powder
27 - 1/2 tsp turmeric powder
28 - 1/2 tsp garam masala
29 - 1/2 tsp ground coriander
30 - 1/2 tsp ground cumin
31 - 1/4 tsp salt

→ Serving

32 - 3-5 naan breads, cut into small pieces or naan crackers
33 - Melted butter, for brushing

# Instructions:

01 - In a mixing bowl, combine the paneer cubes with red chilli powder, turmeric powder, garam masala, ground coriander, ground cumin, and salt. Toss well to coat evenly. Set aside to marinate.
02 - Heat oil in a large pan over low-medium heat. Add sliced garlic and chopped white onions. Sauté for 4-6 minutes, stirring regularly, until onions begin to brown.
03 - Add the chopped tomato to the pan. Cook for 5-6 minutes, stirring occasionally, until the tomatoes soften and start breaking down. Incorporate the tomato paste, cooking for a further 4-5 minutes until the mixture is thick and cohesive.
04 - Stir in salt, pepper, sugar, mixed Italian herbs, red chilli powder, turmeric powder, garam masala, ground coriander, ground cumin, and ajwain powder. Add chopped green capsicum. Cook for 2-3 minutes, stirring gently.
05 - Pour in 240 ml water and stir well. Bring to a low simmer and cook for 10-12 minutes, stirring frequently, until the sauce thickens slightly. Add additional water if needed to adjust consistency. Remove from heat and allow to cool slightly.
06 - In a large bowl, combine softened cream cheese and approximately two-thirds of the cooled sauce. Mix until almost homogeneous. Add shredded mozzarella cheese and gently fold in. Taste and adjust seasoning as desired.
07 - Preheat the oven to 193°C (380°F). Transfer the cheese-sauce mixture to an oven-safe pan or 25 cm skillet. Smooth into an even layer and top with the remaining sauce.
08 - Arrange fresh mozzarella slices over the sauce. Layer with sliced jalapeños, green capsicum, red onion, and, if using, corn. Evenly distribute the marinated paneer cubes on top.
09 - Bake in the preheated oven for 30-40 minutes, until the dip is bubbling. For additional browning, broil for 3-5 minutes at the end.
10 - While the dip bakes, cut naan breads into small pieces and brush with melted butter. Place on a baking tray and bake during the final 6-8 minutes, or until crisp to your preference.
11 - Remove the hot dip from the oven and serve immediately with prepared naan crackers.

# Notes:

01 - For optimal texture, use freshly shredded mozzarella and allow the cooked sauce to cool before mixing with cream cheese.
02 - Adjust the amount of water in the sauce to achieve a rich, spreadable consistency.
03 - Naan pieces can be prepared in advance and stored in an airtight container after baking.

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