For paneer Cheese preparation, heat the milk until its warm to touch. Do not boil/overheat it. Once its warm, remove it from the cooker and add the citric acid. Stir and the milk will start to cuddle. Add in the vinegar and continue stirring until the milk finally curdles and separates from the whey (colourless liquid left thereafter).

With clean hands scoop the curdled milk and place it in a bowl. Pour over warm water to remove the excess whey.After strain the water.

In the same bowl, pour over cold water and place some ice cubes. Let it sit for 2 min then start kneading with a spatula to increase elasticity. Drain the water thereafter.

With clean hands scoop the curdled milk which is now the paneer cheese and knead a little. Cover it with a plastic wrap and let it sit in the fridge for 2 hours or until firm. You can leave it over night also.

For the dough preparation, mix your dry ingredients flour, baking powder and sugar. Make a well at the centre and add the oil and whey. Knead until its firm and soft. Roll into a sizeable circle.

For the sauce preparation, blend the chopped tomatoes and garlic to a smooth paste. Heat some oil and fry the onions till slightly pink. Add in the paste, spices and some salt. Stir until its thick.

In a preheated oven, place your rolled out dough in a cooking tray. Prick some holes on the dough using a skewer/fork or toothpick. Bake it for 3 min at 150°

After, remove it spread the sauce, add your favourite toppings: minced meat, parsley, sausages, capsicum, diced pineapples, onions etc.

Finally cube the paneer cheese and spread all over your toppings.

Since the paneer is a soft cheese, bake the pizza at 170° in order for it to melt, for 25 minutes. Enjoy.