Okay, let’s talk pizza—but not just any pizza. We’re bringing a full-on flavor party to your kitchen with this Schezwan Paneer Pizza. Picture this: soft and chewy pizza crust, slathered with spicy, garlicky schezwan sauce, topped with juicy cubes of paneer that are pan-seared to golden perfection, and finished off with colorful bell peppers and loads of melty cheese. Hungry yet?
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
This recipe is for the days when you’re craving something cheesy and fiery, comforting and bold. It’s like ordering takeout from your favorite Indo-Chinese spot and your go-to pizza joint at the same time—but better, because it’s homemade. Trust me, you’re going to love this fusion masterpiece.
Whether you’re hosting friends for game night or simply want to spice up your weeknight dinner, this pizza is going to win hearts and leave your kitchen smelling like heaven. Let’s get into why you’ll want to make this on repeat.
Why You’ll Love Schezwan Paneer Pizza
Versatile
Perfect for busy weeknights or as a standout dish at gatherings. Imagine pulling this out of the oven as your guests walk in—they’ll be lining up for seconds before they even finish their first slice.
Budget-Friendly
Made with easy-to-find ingredients that don’t break the bank. If you’ve got paneer, veggies, and some basic sauces, you’re already halfway there.
Quick and Easy
Don’t let the flavor complexity fool you—this recipe is surprisingly straightforward. You don’t need to be a pizza pro to pull this off. The steps are clear and doable, even for beginners.
Customizable
Want it spicier? Add extra chili flakes or more schezwan sauce. Prefer more veggies? Throw in some mushrooms or baby corn. You can truly make it your own.
Crowd-Pleasing
Spicy, cheesy, and loaded with flavor—what’s not to love? This one’s a total hit with kids, teens, adults, and even those who claim to be “not that into fusion food.” Just wait till they take a bite.
Ingredients in Schezwan Paneer Pizza
Here’s where the fun begins—gather your goodies and let’s get prepping.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Paneer: Cubed and lightly sautéed for a slightly crisp edge and soft center. It’s the protein-packed highlight of this pizza.
Schezwan Sauce: The spicy, garlicky backbone of the dish. It adds the signature Indo-Chinese kick we all love.
Pizza Base: Use a store-bought base for ease, or homemade dough if you’re feeling ambitious. Either way, it’s the foundation of deliciousness.
Bell Peppers: Red, green, and yellow peppers bring a lovely crunch and pop of color to every slice.
Onion: Adds just the right amount of sweetness and bite when caramelized slightly in the oven.
Mozzarella Cheese: Because no pizza is complete without it. Melty, stretchy, and totally irresistible.
Olive Oil: Just a drizzle for flavor and to help everything roast up beautifully.
Chili Flakes & Oregano: For that final pizzeria-style sprinkle on top. Adds extra flavor and flair.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven: Start by preheating your oven to 200°C (392°F). This ensures a crisp base and evenly melted cheese.
Prepare the Paneer: In a pan, heat a bit of oil and sauté the paneer cubes until golden brown on all sides. Set aside—try not to eat them all straight from the pan!
Assemble the Pizza Base: Place your pizza base on a baking tray. Spread a generous layer of schezwan sauce over the base, making sure it reaches the edges.
Layer the Goodness: Top the sauced base with your sautéed paneer, sliced bell peppers, and onions. Be generous—this is where the flavor stacks up.
Add the Cheese: Sprinkle a generous handful (or two) of mozzarella all over the top. Make sure every bite gets that melty goodness.
Season & Drizzle: Add a pinch of chili flakes and oregano. Then drizzle a little olive oil over the whole thing to help everything roast to perfection.
Bake: Pop it into the oven for about 12–15 minutes, or until the cheese is bubbly and golden and the crust is crisped to your liking.
Cool & Slice: Let the pizza rest for a couple of minutes before slicing—this helps all those toppings settle into place.
Serve and Enjoy: Cut into wedges and serve hot! Every bite is a cheesy, spicy, flavor-packed explosion.
Nutrition Facts
Servings: 4
Calories per serving: Approx. 350–400 (depending on cheese and base used)
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Schezwan Paneer Pizza
This fusion pizza plays well with a variety of sides. Here are a few ways to turn it into a full meal:
Fresh Salads: Serve it alongside a crunchy cucumber or coleslaw salad to balance the heat.
Crusty Bread: Garlic breadsticks or even toasted naan wedges make fun accompaniments.
Creamy Accompaniments: A little sour cream or yogurt dip adds a cooling element to every spicy bite.
Vegetable Sides: Roasted baby potatoes or stir-fried veggies work beautifully.
As a Standalone: Honestly, it’s hearty and flavorful enough to enjoy all by itself. Just sprinkle some chopped cilantro or spring onions on top for a pop of freshness.
Additional Tips
Prep Ahead: Dice your veggies and sauté the paneer earlier in the day for a quick evening assembly.
Spice It Up: Want more fire? Mix chili garlic paste into the schezwan sauce or top with sliced jalapeños.
Dietary Adjustments: Use whole wheat pizza base or swap regular cheese with dairy-free options if needed.
Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Double the Batch: Hosting a party? Bake two at once and keep your guests happy and full!
FAQ Section
Q1: Can I use tofu instead of paneer?
A1: Absolutely! Tofu is a great plant-based substitute. Just press it well to remove excess moisture and sauté like paneer.
Q2: Can I make the pizza base at home?
A2: Yes! A simple yeast dough or even a no-yeast flatbread works great. Use what suits your time and skill level.
Q3: How spicy is this pizza?
A3: It has a moderate heat, thanks to the schezwan sauce. You can scale the spice up or down based on your preference.
Q4: Can I use store-bought paneer?
A4: Definitely. Just make sure it’s fresh and not too crumbly—it holds up better when sautéed.
Q5: Can I freeze this pizza?
A5: The base and toppings can be prepped and frozen separately. Assemble and bake fresh for best results.
Q6: What’s the best way to reheat leftovers?
A6: A quick toast in a hot skillet or oven at 180°C for 5–7 minutes works wonders—crispy base, melty cheese.
Q7: Can I add meat to this recipe?
A7: Sure! Shredded chicken or even pepperoni pairs surprisingly well with the schezwan flavor.
Q8: What vegetables work well as substitutes?
A8: Try mushrooms, baby corn, zucchini, or even sweet corn. They all add lovely texture and taste.
Q9: Can I use regular pizza sauce instead?
A9: You can, but you’ll miss the unique Indo-Chinese flavor punch that schezwan brings.
Q10: Can I double the recipe for a party?
A10: Yes! This is a great party recipe. Make two or more pizzas and serve with a variety of dips.
And there you have it—Schezwan Paneer Pizza in all its spicy, cheesy glory. It’s the kind of recipe that gets people talking and asking for seconds (and the recipe!). So go ahead, preheat that oven and treat yourself to a slice—or three. You deserve it!
Print
Schezwan Paneer Pizza
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 medium pizzas (4 servings) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Indo-Chinese Fusion
- Diet: Vegetarian
Description
This Schezwan Paneer Pizza is a spicy, Indo-Chinese twist on classic pizza! Featuring soft paneer cubes sautéed with bell peppers, sweet corn, and bold Schezwan sauce, all layered over a garlic-butter base and topped with gooey mozzarella. It’s a flavor explosion perfect for spice lovers and a fun fusion meal for any night of the week.
Ingredients
- 2 Store-bought or Homemade Pizza Bases
- 200g Paneer, Cubed
- 1 Medium Onion, Diced
- 1/2 cup Sweet Corn (Optional)
- 1 Medium Green Bell Pepper, Diced
- 1 Medium Red Bell Pepper, Diced
- 1 Tablespoon Calabrian Chilies (Optional)
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Red Chili Flakes
- 1/2 Teaspoon Black Pepper Powder
- 1 Teaspoon Salt
- 4 Tablespoon Butter
- 5 Cloves Garlic, Minced
- 1/2 cup Schezwan Sauce (add more for extra spice)
- 2 Teaspoon Soy Sauce
- 1 Tablespoon Honey
- 1.5 cups Shredded Mozzarella Cheese
- Fresh Cilantro or Spring Onions for Garnish
Instructions
- Preheat your oven to 425°F (220°C). Place the pizza bases on a baking tray or pizza stone.
- In a small pan, melt butter and sauté minced garlic until fragrant. Brush this garlic butter over the pizza bases.
- In a mixing bowl, combine paneer cubes, onion, bell peppers, sweet corn, Calabrian chilies, garlic powder, chili flakes, black pepper, and salt.
- In another bowl, mix Schezwan sauce, soy sauce, and honey. Pour this over the paneer mixture and toss to coat evenly.
- Spread the prepared Schezwan paneer mixture over the buttered pizza bases.
- Top with shredded mozzarella cheese.
- Bake in the preheated oven for 12–15 minutes, or until the cheese is bubbly and slightly golden.
- Remove from the oven and garnish with fresh cilantro or chopped spring onions.
- Slice and serve hot.
Notes
- Adjust the Schezwan sauce quantity to your preferred spice level.
- Use store-bought naan or flatbread as a quick alternative to pizza base.
- Calabrian chilies add a smoky heat—skip if you prefer it mild.
- Add a drizzle of extra honey after baking for a sweet-spicy contrast.
Nutrition
- Serving Size: 2 slices
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 50mg