3tablespoonschopped cilantro + more to sprinkle later
3/4 cup shredded mozzarella cheese
To a pan on medium heat, add quartered tomatoes, green chili, minced ginger and garlic, cloves, cardamom pods [I crush them and then add to the pan] and black peppercorns. Add water to it and mix.
Cook the mixture on medium heat for 15-20 minutes or till tomatoes are really all mushed up. You can also do this in a pressure cooker.
Switch off the flame, remove the cloves, peppercorn, and skin of the cardamom pods and puree the mixture using an immersion blender (like I did) or wait for the mixture to cool down a little and then puree in a regular blender.
Put the pan with the gravy on heat again. Add butter, salt and kashmiri red chili powder to it. The kashmiri red chili powder gives a beautiful red color to the gravy. Let the gravy simmer on low heat for 10 minutes.
Add milk, cream, honey and crushed kasuri methi. Give it a nice stir. Check the seasoning and adjust salt and chili to taste. You can always add some red chili powder if you want to up the spice levels.
Add chopped cilantro and mix.
Now add the cubed paneer pieces and mix. Sprinkle garam masala on top and mix. Cook for another 2 minutes and then remove pan from heat.
Spread the prepared butter paneer on your pizza crust. A good way to do this is to take only the gravy with a spoon and spread on the crust like you would spread your pizza sauce and then put the paneer cubes on top.
Sprinkle shredded mozzarella cheese all over.
Bake the pizza at 500 F degrees for 5 minutes, then turn the pan 180 degrees and bake for another 3-4 minutes or till the crust is lightly browned and the cheese is all melted and bubbly.
Sprinkle some more chopped cilantro on top and serve the butter paneer pizza immediately.