Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Paneer & Fig Pizza

 
One serving costs about $3.22 One serving costs about $3.22

$3.22 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:28%

Spoonacular Score: 28%

 

Paneer & Fig Pizza might be just the main course you are searching for. One serving contains 363 calories, 16g of protein, and 23g of fat. For $3.22 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up salt, paneer, ricotta cheese, and a few other things to make it today. To use up the pizza dough you could follow this main course with the Grilled Dessert Pizza as a dessert. This recipe is typical of Mediterranean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 31%. This score is not so amazing. Try Indian style paneer pizza, Multigrain Tandoori Pizza With Paneer Tikka, and Baked Fig Crostini for similar recipes.

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Ricasoli Castello di Brolio Chianti Classico with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Ricasoli Castello di Brolio Chianti Classico

Dark ruby color, with lots of chocolate, berry and vanilla aromas, this is full-bodied and velvety, with lots of fruit and a long, succulent finish. A beauty from a great vintage.

» Get this wine on Wine.com

Ingredients

Servings:
8
8  basil leaves
basil leaves
8
8  trimmed figs
trimmed figs
0.13 tsps
0.13 tsps white ground pepper
white ground pepper
1 cup
1 cup paneer
paneer
12 inches
12 inches pizza dough
pizza dough
1 cup
1 cup ricotta cheese
ricotta cheese
some
some salt
salt
8  basil leaves
8
basil leaves
8  trimmed figs
8
trimmed figs
0.13 tsps white ground pepper
0.13 tsps
white ground pepper
1 cup paneer
1 cup
paneer
12 inches pizza dough
12 inches
pizza dough
1 cup ricotta cheese
1 cup
ricotta cheese
some salt
some
salt

Equipment

bowl
bowl
oven
oven
bowl
bowl
oven
oven


Instructions

  1. Preheat the oven to 350. Spray the dough with nonstick cooking spray.
  2. In a bowl, combine the paneer and ricotta and mix well. Spread the cheese mixture evenly over the crust. Top with the figs, and sprinkle with salt and pepper.
  3. Bake according to the directions given with the dough, usually about 10-12 minutes. The cheese will brown a little, but it is not a melting cheese so don't expect it to bubble.
  4. Serve topped with fresh basil leaves. If your figs are really ripe, this will taste like a dessert.
  5. For a savory version, combine the paneer with some minced cilantro, diced red onions and diced bell peppers.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.03
Ingredient
8 basil leaves
8 trimmed figs
1 cup paneer
12 inches pizza dough
1 cup ricotta cheese
Price
$0.13
$5.32
$6.03
$0.26
$4.37
$16.11

Tips

Health Tips

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of dough you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • If you're following a gluten-free diet, make sure your brand of pizza dough is gluten free (or make your own).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

Disclaimer

Nutritional Information

Quickview
362 Calories
16g Protein
22g Total Fat
25g Carbs
4% Health Score
Limit These
Calories
362
18%

Fat
22g
35%

  Saturated Fat
13g
85%

Carbohydrates
25g
9%

  Sugar
16g
19%

Cholesterol
68mg
23%

Sodium
315mg
14%

Get Enough Of These
Protein
16g
32%

Calcium
434mg
43%

Selenium
9µg
13%

Fiber
3g
12%

Phosphorus
111mg
11%

Vitamin B2
0.17mg
10%

Vitamin A
458IU
9%

Potassium
299mg
9%

Vitamin K
8µg
8%

Manganese
0.15mg
7%

Vitamin B6
0.14mg
7%

Magnesium
24mg
6%

Zinc
0.87mg
6%

Iron
0.84mg
5%

Vitamin B1
0.07mg
5%

Copper
0.09mg
4%

Vitamin B5
0.43mg
4%

Vitamin B12
0.21µg
3%

Folate
13µg
3%

Vitamin C
2mg
3%

Vitamin B3
0.47mg
2%

Vitamin E
0.18mg
1%

covered percent of daily need

Related Recipes