Specially if, like me, you are always clamoring to order Pizza Hut's Kadhai Paneer or one of those tandoori pizza. I used a store bought pizza base for this one, but the topping is really the topic of discussion here. Think of it as a new and improved version of veg jhalfrazee, the mixed vegetable dish that inevitably shows up on any restaurant menu.
My pizza topping has mushrooms, babycorn, paneer and spinach but you can really pick any combination of vegetables you like. Cut everything into small pieces, say the size of the pea. So, for my pizza, I diced 4-5 mushrooms. Then sliced 4 babycorns into thin round slices. Took a handful of spinach leaves, rolled them up and cut into thin strips. And yes, cut paneer into little dices.
In addition to the vegetables you have picked, you need to finely chop a small onion, tear a handful of basil leaves into little pieces and get yourself a pack of tomato puree. You would also need some dried oregano, although I just used those leftover seasoning packets from Pizza Hut.
Let's get to cooking the topping. Heat a tbsp of oil in a pan. Add the onion and let it cook until it starts to brown. Add 3 tbsp of tomato puree and stir for a minute of so. Now add the mushrooms and babycorn and cook, stirring on a low heat, for 5-7 minutes until they are just about cooked. Add spinach now because it needs just a minute. Finally, mix in the paneer and basil. Add a couple of packets of Pizza Hut seasoning (or a tsp of oregano), then taste the sauce and add as much salt as you think it needs. Also some fresh ground pepper and you are done making your pizza topping.