Finely chop the onion and bell-pepper. In a pan, heat 2 tsp Olive oil.
Add chopped garlic and fry for a few seconds.
Add the chopped onions and bell pepper. Sauté on high heat for around a minute!
Throw in the Paneer pieces, along with salt, pepper and half of the Italian seasoning. Fry for a couple of minutes.
Add the Pizza sauce and mix well. Cook for 2-3 minutes till the sauce gets well combined with the vegetables. The resulting mix should not be liquidy. We want a dry stuffing for the dough balls.
Switch off the gas and let the stuffing cool down COMPLETELY.
Later, pre-heat your oven to 180 degrees C. Grease a baking dish with a little olive oil and set aside.
On a floured surface, roll out your pizza dough into a thin sheet. Mind that it should not be too thin such that it has holes or breaks up easily.
Cut the dough into 6 equal-sized squares.
Place a tablespoon of Paneer stuffing in the middle of each square.
Sprinkle grated Mozzarella on top of stuffing on each square.
Seal each square by bringing the corners on top of the stuffing.
You will now have round-shaped dough-balls. Place all the dough balls smooth-side up together on the greased baking tray.
Cover with a damp cloth and set aside for around 6-7 minutes, for the final rise.
In the meanwhile, prepare the aromatic and tasty basting oil. In a small bowl, combine the melted butter, leftover olive oil and parsley. Mix well.
With a pastry brush, coat your dough-balls generously with the parsley oil all over the surface.
Bake your dough-balls on the middle-shelf for 20-25 minutes, or until they turn a nice shade of golden brown.
Sprinkle leftover Italian seasoning just before serving! Serve hot with the dip of your choice. Enjoy!