Tawa Pizza Recipe तवा पिज्जा रेसिपी | Pizza at home without oven without yeast | Kunal Kapur Recipes

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 6.4M views Oct 3, 2020

How to cook pizza without an oven, without yeast, at home which is vegetarian and takes minutes to cook? Tawa hai na, so let's make Tawa Pizza at home. This recipe is easy to make and you and prepare the dough and sauce in advance and keep in the fridge. You can also keep half baked pizza base in your deep freezer for a month and cook with it anytime you want.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Dough

Flour (all purpose) – 1¼ cup
Semolina (suji) – 1 tbsp
Baking Powder – ½ tsp
Baking Soda – ¾ tsp
Salt – a generous pinch
Sugar – a pinch
Curd – 2tbsp
Oil – 1tbsp
Water – as required

For Sauce

Olive Oil – 2tbsp
Garlic chopped – 1tsp
Chilli flakes – 1tsp
Tomato chopped – 2cups
Onion chopped – ¼ cup
Salt – to taste
Oregano/Italian seasoning – 1tsp
Pepper powder – to taste
Basil leaves(optional) – few sprigs
Water – a dash

Step-by-Step Cooking Instructions

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This recipe is easy to make and you and prepare the dough and sauce in advance and keep in the fridge. You can also keep half baked pizza base in your deep freezer for a month and cook with it anytime you want.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Tawa Pizza Recipe तवा पिज्जा रेसिपी?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.