Paneer pizza

What to do when you find paneer at Berkeley Bowl but you've already made two curries in the past week? Paneer pizza, apparently, which the internet says is a real thing in India. Some sites suggested letting the paneer and veggies sit in a light, dry yogurt marinade with some spices (not necessarily these) before putting them on the pizza, which makes for tasty toppings that you chop ahead of time and don't have to pre-cook. You could add some thinly sliced tomatoes or a smidge of tomato sauce if you want, but then the crust would take even longer to bake through, and anyway the toppings were moist and zingy enough as they were.

1 medium-large crust's worth of pizza dough
2 T yogurt
1 t cumin
1 t garam masala
1/4 t chili powder
1/2 t salt
juice of 1/2 lemon
7 oz paneer, cubed
1 orange bell pepper, diced
1/2 red onion, thinly sliced
2 cloves garlic, minced
4 cherry tomatoes, quartered
olive oil
1-2 T grated parmesan
several T cilantro leaves

In the morning, transfer frozen pizza dough to the fridge to defrost, or mix up a new batch of pizza dough and put it in the fridge. Mix the ingredients for the marinade (yogurt through lemon juice) in a large tupperware, then stir in the things to be marinaded (paneer through tomatoes) until everything is lightly coated. Stick the marinade in the fridge too.

In the evening, take the pizza dough out of the fridge and let it warm up on the counter until workable. (Try out a pretty ok bellydance class in the meantime.) Preheat the oven to 450F and line a baking sheet with parchment. Form the pizza dough into a nice thin crust, place it on the baking sheet, and brush it lightly with oil (or ghee if you happen to have some around). Distribute the marinated paneer and veggies over the dough—it all fit on for me, but just barely. Bake for 15-20 minutes until the crust is cooked through and the marinade is sizzling. Sprinkle with parmesan, then with cilantro. Slice and eat.