Firstly, in a large mixing bowl mix warm water, sugar and dry yeast.rest and allow the yeast to activate.

Now add maida, olive oil and salt.combine all the ingredients well.add more water as required and knead dough.

Knead to smooth and soft dough.tuck the dough and form to a ball. place in a large mixing bowl.also grease the bowl from sides with olive oil to prevent dough from sticking to bowl.

Now cover the bowl tightly with cling wrap or plastic wrap and rest for about 2 hours.

Firstly, in a large mixing bowl take curd.

Also add chilli powder, turmeric, coriander powder, cumin powder, garam masala, ginger garlic paste, lemon juice and salt.

Combine well with the help of whisk.

Now add vegetables like capsicum (red & green), onion, cubes paneer.add olive oil, kasuri methi and mix well.

Cover and refrigerate for 2 hours making sure paneer gets marinated well.

After 2 hours, dough has raised and doubled in size indicating well fermented.punch the dough with fist to release down the air.

Divide the dough into 2 balls and tuck them.place the dough on dusted pizza plate or tray. alternatively use cornmeal for more crunchy texture.

Flatten the dough by stretching with both hands.further, leaving a cm or more and create a dent. this helps the crust to fluff slightly.

Then prick with centre of dough with the help of fork to prevent pizza base from fluffing up like chapati.

Furthermore, spread pizza sauce generously leaving the sides slightly.

Top up with prepared paneer tikka marination leaving behind the mixture.also place few jalapeno, olives. and sprinkle chilli flakes, mixed herbs.

Then spread of grated mozzarella cheese over the base.brush olive oil over the sides of pizza crust to make pizza crust more crispy and golden brown.

Further, bake in a preheated oven at 500 degrees fahrenheit or 200 to 250 degree celsius for about 15-20 minutes.

Finally, slice the paneer tikka pizza and top with chilli flakes and oregano.