Roman Style Kati Roll (aka Paneer Pizza)

The first time I had a paneer pizza was at pizza hut… yes, pizza hut… in Calcutta. I can’t quite remember but I think it was almost 12 years ago. From that point on I was hooked. This was so ingenious… the marrying of two of my all time favorite foods, paneer, in any form, and pizza… After coming home, for the next several years, every time I ate pizza it was all I could think about… but the paneer-topped labor of love was nowhere to be found. Back then making homemade pizza was not that common, especially in our house. So I just had to wait… till the next 22 hr plane ride…

Fast forward, 2010, New York City. We’re walking… somewhere in the village… and my cousin decides for lunch to take us to a kati roll place. Now, if you haven’t had a kati roll in NY let me tell you, you are missing out. It was so mouth-wateringly delicious, so spicy, so tasty… so addictive… Of course, at this point I’m much older, a little wiser, and I’m thinking to myself this can not be that hard to replicate…

I have to admit I’ve made this flatbread half a dozen times and each time I tried something a little different. I think I’ve finally found the perfect combination of spices for this roman style kati roll. We served it at a party last month and it was the number one most requested recipe that evening and for several weeks to follow. I hope you enjoy it in your home as much as we do in ours…

Yield: 1 flatbread (8 slices)

Ingredients:

For the marinade:
½ cup yogurt
1 inch grated ginger
4 cloves garlic, diced
1 ½ tsp chili powder
¼ tsp turmeric
¾ tsp garam masala
¼ tsp cilantro powder
1 1/2 tsp salt
1 jalapeño
paneer (approx. 5x3x2″ brick)
1 large onion
1 red bell pepper
1 tbsp olive oil for the sauté

For the chutney:
1 bunch cilantro, washed
1 bunch mint, leaves removed, washed
juice of 1/2 lemon
1/2 tsp salt

To assemble pizza:
1 cup shredded parmesan cheese
1 pizza dough (Use your favorite dough recipe, or for a fool-proof version buy the fresh dough from the pizza station at Whole Foods)
carrots, cut into thin, 3 inch long, slices
cilantro mint chutney, see recipe below
1/3 cup yogurt
3 tbsp olive oil
1/2 tsp course kosher salt or sea salt

Directions:

Preheat the oven to 425 degrees.

In a large mixing bowl stir together the yogurt, ginger, garlic, chili powder, turmeric, garam masala, cilantro powder, and salt. Next, cube into 1 inch chunks the paneer, onion, and bell pepper. Place in bowl. Dice the jalapeño and add to bowl. Mix well to coat all the veggies with the yogurt sauce.

Next, with the olive oil, sauté the mixture in a large sauté pan on medium/high heat. First it will look like all the yogurt is seeping out of the veggies but then it will reabsorb and the paneer and veggies will get crispy.

For the chutney, place the whole cilantro leaves, mint, lemon, and salt into a blender. Add some water, a little at a time, and blend on high until the mixture is smooth.