Italian Oat Crust Pizza Topped With Spinach And Paneer Recipe by Archana’s Kitchen

Heat oil in a wok; add the spinach, sprinkle some salt and saute until the spinach has wilted and all the water is evaporated. Add the pizza seasoning and the chili flakes and adjust the flavors to suit your taste. Keep this aside.

Finally, to make the tomato basil sauce, blanch the tomatoes in hot water for a few minutes. Remove the skin from the tomatoes.  Place the tomatoes into a blender to make a smooth puree.  

Heat a teaspoon of oil in a saucepan; add the garlic, pureed tomatoes and basil leaves. Add salt and black pepper to taste and bring it to a brisk boil.

Simmer for about 5 to 10 minutes until you get a thick pizza sauce. Keep this aside.

The next step is to make the skillet pizza with the prepared dough.

Heat a cast iron skillet or a regular skillet and grease the skillet well with olive oil.  

Keep some dry flour for dusting by the side in a small plate.

Divide the pizza dough into 6 equal portions. Roll out the pizza dough into thick rounds by dusting it in flour.

Place the rolled out pizza dough on the skillet and cook partially on both sides, by flipping it around a couple of times.

Once both sides are partially cooked, spread the tomato basil pasta sauce, scatter the spinach and sprinkle with grated paneer. Cover the pizza skillet with a lid and allow the pizza to cook through.

Once you notice the sides and bottom of the pizza have begun to crisp, open the lid and cook for about a minute more. You will notice the bottom of the Italian Oat Crust Pizza Topped with Spinach & Paneer  becoming slightly crisp and brown.

Remove onto a serving plate and divide Italian Oat Crust Pizza Topped with Spinach & Paneer into equal portions. 

Serve Italian Oat Crust Pizza Topped with Spinach & Paneer, along with a party meal made up ofFettuccine Pasta Recipe In Tomato Basil Sauce, Garlic BreadandTiramisu.