Name: Paneer Pizza: The Ultimate Breakfast Ideas
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Ingredients: 1 cup warm water (not hot, just cozy bathwater temp); 1 teaspoon sugar; 2 teaspoons active dry yeast (that little packet in the back of your cupboard); 3 cups all-purpose flour, plus extra for dusting; 1 teaspoon salt; 2 tablespoons olive oil, plus a glug for the bowl; 1 tablespoon oil; 3 cloves garlic, minced (more if you're feeling brave); 1 teaspoon grated ginger; 1 can (14 oz) crushed tomatoes; 1 teaspoon red chili powder (adjust to your pain threshold); 1/2 teaspoon turmeric; 1 teaspoon garam masala; Salt, to taste (probably a good pinch); 200g paneer, cubed (about the size of your thumbnail); 1 small onion, thinly sliced; 1 small bell pepper, any color, sliced; 1 small tomato, seeds scooped out, chopped; 1 teaspoon dried oregano (or kasuri methi if you have it!); 1.5 cups shredded mozzarella cheese (the glue that holds our dreams together); Fresh cilantro, for sprinkling

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Who says pizza isn’t for breakfast? Not me. I’m here to tell you that this paneer pizza is the glorious, cheesy, and surprisingly doable solution for your morning cravings. It all started one lazy Sunday when my partner looked at our leftover roti and said, “This is basically naan, right?” A dangerous thought was born. So we took our love for Cooking From Scratch, some leftover paneer, and decided to make a morning feast. This recipe is for anyone who thinks Breakfast Ideas should be more exciting than cereal. Making Food From Scratch, especially this Bread From Scratch dough, is a little project that pays off in crispy, cheesy dividends. Trust me, Scratch cooking recipes like this one turn leftover veggies and cheese into something spectacular. It’s not just Cooking From Scratch Recipes; it’s a weekend adventure on a plate. So, roll up your sleeves and let’s make a pizza that’ll make you forget all about boring toast.

1) Key Takeaways
2) Easy My Desi Breakfast Pizza Recipe
3) Ingredients for My Desi Breakfast Pizza
4) How to Make My Desi Breakfast Pizza
5) Tips for Making My Desi Breakfast Pizza
6) Making My Desi Breakfast Pizza Ahead of Time
7) Storing Leftover My Desi Breakfast Pizza
8) Try these Breakfast next!
9) My Desi Breakfast Pizza
10) Nutrition

1) Key Takeaways

This is a from scratch pizza that rethinks Breakfast Ideas with Indian flavors.
The Bread From Scratch dough is surprisingly simple—it just needs your hands and some patience.
Cooking From Scratch for the spicy tomato sauce means you control every bit of flavor, from garlic to garam masala.
Scratch cooking recipes like this turn leftover paneer and veggies into something you can’t wait to eat.
Making Food From Scratch is a weekend project that ends with the best kind of reward: hot, cheesy pizza.

2) Easy My Desi Breakfast Pizza Recipe

Look, I get it. Pizza for breakfast sounds like a questionable life choice, the kind you make after a very late night. But hear me out. This isn’t about reaching for a cold slice of last night’s pepperoni. This is about building something warm, fresh, and surprisingly sensible from the ground up.

It all started with a leftover roti and a dangerous thought. My partner, a genius in his own chaotic way, looked at it and said, “This is basically naan.” A lightbulb went off. What if we treated pizza dough like a blank canvas for all our favorite morning flavors? Not just another Breakfast Idea, but a declaration. That’s how this Desi Breakfast Pizza was born in my kitchen, Eleanor Cooks HQ.

The process feels like a small miracle every time. You mix flour, water, and yeast—things that seem so separate—and end up with a living, breathing dough. Watching it puff up under a towel is deeply satisfying. It’s Cooking From Scratch at its most forgiving. And when you pull that golden, bubbly masterpiece from the oven, topped with spiced paneer and melting cheese, you’ll forget all about cereal. Trust me on this one.

3) Ingredients for My Desi Breakfast Pizza

For the Pizza Dough (Bread From Scratch!): Let’s talk about the foundation. You need warm water—think cozy bath, not a hot tub—to wake up the yeast. A pinch of sugar gives it a snack. All purpose flour does the heavy lifting, while olive oil and salt make it taste like something, not just paste. This is your chance to make real Bread From Scratch, and it’s easier than you think.

For the Spicy Tomato Sauce: This sauce is the soul of the pizza. We start with oil, then minced garlic and grated ginger sizzling until the kitchen smells incredible. A can of crushed tomatoes forms the base. Then come the spices: red chili powder for heat, turmeric for earthiness, and garam masala for that warm, complex finish. Salt ties it all together. Making this sauce from scratch is what elevates this from a regular pizza to something special.

For the Toppings: Here’s where you get creative. Cubes of paneer are non negotiable for me—they get little golden edges in the oven. Thinly sliced onion and bell pepper add sweetness and crunch. I scoop the seeds out of a tomato so the pizza doesn’t get soggy. A sprinkle of dried oregano (or kasuri methi if you have it) bridges the flavor gap. And of course, a generous blanket of shredded mozzarella is the glue that holds this beautiful mess together. Fresh cilantro at the end is the perfect bright finish.

4) How to Make My Desi Breakfast Pizza

step 1. Wake up your yeast. In a big bowl, mix the warm water and sugar. Sprinkle the yeast on top like fairy dust and let it sit. After five or ten minutes, you should see a foamy, frothy cap. That’s your sign of life. If it doesn’t foam, your yeast might be asleep forever—start over. It happens to the best of us.

step 2. Make the dough. Add the flour and salt to the yeasty water. Stir with a wooden spoon until it looks shaggy and hopeless. Then drizzle in the olive oil. Dump it all onto a floured counter and knead. Knead it like you’re mad at it for a good eight to ten minutes. You want it smooth and elastic, not sticky. Put the dough ball in an oiled bowl, cover it with a damp towel, and let it rise in a warm spot. Go have a coffee. This is the first act of patience in our From Scratch Recipes playbook.

step 3. Build your sauce. While the dough rises, heat oil in a pan. Add the garlic and ginger and sizzle until fragrant—don’t let it burn! Pour in the crushed tomatoes and all your spices. Let it bubble away for ten to fifteen minutes until it thickens. It should coat the back of a spoon. Taste it. Adjust the salt or spice. This step is the heart of Cooking From Scratch Recipes; you’re building layers of flavor no jar can match.

step 4. Shape and top. Preheat your oven as hot as it goes. Punch down the risen dough (so satisfying). Roll or stretch it out on a floured surface. Don’t aim for a perfect circle. Rustic is charming. Place it on a parchment lined baking sheet. Spread a generous layer of your cooled sauce over the dough, leaving a border. Sprinkle on half the cheese, then scatter the paneer and veggies. Top with the rest of the cheese.

step 5. Bake and feast. Slide the pizza into the hot oven. Bake for 12 to 15 minutes. You’re looking for a golden brown crust and cheese that’s bubbling and gorgeous with little brown spots. Pull it out, let it cool for just a minute (if you can wait), sprinkle with fresh cilantro, slice, and devour. This moment is why Scratch cooking recipes are worth the effort.

5) Tips for Making My Desi Breakfast Pizza

The temperature of your water matters. Too hot, and you’ll kill the yeast. Too cold, and it won’t wake up. Aim for water that feels warm on your wrist, like a baby’s bottle. This is a fundamental rule in Bread From Scratch, and getting it right makes all the difference. If you’re unsure, use a thermometer—around 105°F to 115°F is perfect.

Don’t skip the kneading. I know, it’s a workout. But kneading develops the gluten, which gives your pizza crust that wonderful chew and structure. Put on some music, set a timer, and just go for it. You’ll feel the dough transform under your hands from a ragged lump into something smooth and springy. It’s oddly therapeutic.

Let your sauce cool before you use it. Spreading hot sauce on raw dough is a recipe for a soggy, difficult to handle base. Let the sauce sit off the heat for a bit. It thickens further as it cools, making it easier to spread without making the dough wet. This little wait ensures a crispier crust, which is the goal of all good Food From Scratch.

6) Making My Desi Breakfast Pizza Ahead of Time

You can absolutely get a head start. In fact, I often do. After the dough’s first rise, you can punch it down, wrap it tightly in plastic, and stash it in the fridge overnight. The cold slows the yeast way down, which actually develops more flavor. It’s like a flavor nap. When you’re ready, let the dough sit on the counter for about an hour to come back to room temperature before you shape it.

The sauce is another great candidate for make ahead prep. It keeps beautifully in the fridge for up to three days, and the flavors meld and deepen over time. Just give it a quick stir before using. Having these components ready turns the actual pizza assembly into a 20 minute affair, perfect for when those Breakfast Ideas strike but you don’t want a full kitchen project.

You can even pre chop your toppings and store them in containers in the fridge. The only thing I wouldn’t do ahead is shred the mozzarella, as pre shredded cheese can dry out. A block of cheese and a grater take seconds, and the fresh shreds melt so much better. With a little planning, this from scratch feast becomes a very manageable weekend treat.

7) Storing Leftover My Desi Breakfast Pizza

Leftover pizza? It happens, though not often in my house. The best way to store it is to let the slices cool completely first. If you put warm pizza in a container, steam gets trapped and turns the crust soggy. Once cool, stack the slices with a small piece of parchment paper between them if you’re fancy, or just lay them in a single layer in an airtight container.

Pop it in the fridge. It’ll keep well for about three days. To reheat, skip the microwave if you can. It makes the crust rubbery. Instead, use a toaster oven or your regular oven preheated to about 375°F. Place the slices directly on the rack for 5 to 8 minutes until the cheese is melty again and the crust re crisps. It won’t be *quite* as good as fresh, but it’s a very respectable second act.

You can also freeze the baked pizza slices for longer storage. Wrap each slice individually in plastic wrap and then foil, or use a heavy duty freezer bag. They can last a month or two. To reheat from frozen, bake directly from frozen in a 400°F oven until hot through. It’s a fantastic emergency breakfast for a busy morning, proving that good Scratch cooking recipes keep on giving.

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9) My Desi Breakfast Pizza