Preheat the oven to 200C.

Slice the paneer into thin long strips and marinate it with salt, turmeric and cumin powder.

Slice the onion into rings.

If you are using a whole pineapple, peel it and cut in into thin strips.

Remove the seeds from the red pepper and cut it into thin strips.

Roll the puff pastry dough and layer it on a baking sheet. Using a fork, prick it in the center so it doesn’t puff up. Then, using a sharp knife, score two finger-width rectangles from the edge. Bake it for 15 minutes.

While the pastry bakes, heat a grill pan and rub oil in the pan. Grill the paneer slices followed by pineapple and onion rings. Once done, keep them aside.

After baking the puff pastry, take it off the oven and layer the grilled paneer, peas, pineapple, red pepper, onion and ricotta cheese. Drizzle a little oil on top and bake for 10 more minutes or until the puff pastry is cooked though.