Add flour to a bowl with the yeast, honey, salt and olive oil. Add the most of the water and allow all the flour to be incorporated. You may need to add all the water. Knead the dough and allow to rest to double in size.
Knock back, divide into 4 balls and then roll out into 25cm rounds.
For the tomato base, heat the oil and the spices and allow to crackle. Add the tomato, sugar and salt and simmer on low heat until reduced by 1/3.
Roll out the dough, and place onto pizza stone.
Scatter with semolina flour and then spread some tomato passata over the dough.
Top with mozzarella, crumbed paneer and then the sliced onion. Bake in a hot oven 250°C until dough is cooked and cheese is bubbly. Sprinkle with sea salt, cumin and chopped coriander.