To make the pizza dough: Dissolve the sugar in the warm milk and then add the yeast. Stir well and keep aside for about 10 minutes to activate the yeast.

You can knead the dough by hand but I prefer to do it in the processor. Put the flour, salt and olive oil in the food processor bowl and pulse a couple of times. Now add the activated yeast-milk mixture and run the processor. Add enough water to form a dough that is kneaded to a soft, smooth and elastic consistency.

Remove the dough and shape it into a ball and place in an oiled bowl allowing the oil to coat the dough well. Cover with a kitchen towel and let the dough rise till almost double (about an hour and a half).

Deflate the dough and knead lightly a couple of times. Divide the dough into 2 halves and shape each into a smooth ball. Roll out or press out each ball into a flat 11-inch round. Dust the pizza sheets with semolina and place the pizza dough on this and cover with toppings as mentioned below.

The toppings: Heat the oil in a pan and stir-fry the onions in it till they caramelise to a golden brown. Remove from the pan and keep aside to cool.

Brush the pizza dough with olive oil and arrange the caramelised onions, figs and the paneer cubes on top. Lightly sprinkle with salt and red chilli flakes, and then the rosemary too. Lightly drizzle a little more olive oil on the pizzas.

Bake the pizzas at 240C (475F) for about 20 minutes or till the edges of the pizza are golden brown and the paneer starts browning at the edges. Serve warm.