Paneer And Pesto Mini Pizza Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• STEP 2.Roll out the pizza dough into small circles or rectangles, about 1/4 inch thick.
• STEP 3.Spread a thin layer of pesto sauce on each pizza base.
• STEP 4.Top the pizzas with chunks of paneer, sliced bell peppers, onions, and any other desired toppings.
• STEP 5.Bake the mini pizzas in the preheated oven for about 12-15 minutes, or until the crust is golden and crispy.
• STEP 6.Remove from the oven and let them cool slightly before serving.
• STEP 7.Garnish with fresh basil leaves and grated Parmesan cheese, if desired.
• STEP 8.Serve the Paneer and Pesto Mini Pizzas hot as an appetizer or snack.

Cooking Tips

• You can use store-bought pizza dough or make your own from scratch.
• Feel free to add other toppings like olives, mushrooms, or cherry tomatoes.
• For a spicier kick, sprinkle some red chili flakes on top before baking.
• If you don't have paneer, you can substitute it with mozzarella cheese or tofu.
• These mini pizzas can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store the leftover mini pizzas in an airtight container in the refrigerator.
• To reheat, place them in a preheated oven at 350°F (180°C) for about 5-7 minutes, or until heated through.
• Serve the mini pizzas as an appetizer, snack, or as a part of a meal with a side salad.