Chop the onions, tomatoes, and capsicum very finely.
In a thick bottom pan heat 1 tablespoon oil. Keep the flame low.
Add the onions, tomatoes, bell pepper and cover with a lid. Cook till all turn soft.
Add the salt, red chilli powder, haldi, oregano and pizza seasoning. Then add the paneer.
Cook for 5 more minutes. Cover and keep aside.
Warm the milk (just a little above the room temperature) and add sugar and yeast to it. In about 5 minutes yeast will rise.
Take the flour, yeast mixture, salt and oil in a bowl.
Add water and knead for about 12 minutes till a soft dough is formed.
Gather the dough in a ball. Keep the seam side down in a deep, oiled bowl.
Cover and bowl and leave the dough for rising for about 2 hours till it doubles up.
Gently punch it and make equal size balls.
Roll like rotis but little bit rectangular in shape. Apply little ketchup layer and place about a tablespoon of stuffing.
Spread it on one edge of the roti.
Sprinkle a teaspoon of grated cheese. Now holding this edge where the stuffing is placed, start rolling towards the opposite edge. Roll it as tight as possible.
Now, with a sharp knife cut into 1-inch pieces.
Grease a round 7 inches cake tin and place these rolls with stuffing side open both on top and bottom.
Arrange them side by side, touching each other. Similarly, make more such rolls and keep on placing in the tin.
Keep for 30 minutes. The dough will again rise at this time.
After 20 minutes, preheat the oven at 180 degrees for 10 minutes. Place the tin in the oven and brush lightly with melted butter.
Bake for 10 minutes. Remove and sprinkle more grated cheese.
Again bake for 2 minutes till the cheese melts. Remove from oven and de-mold in a serving plate, after 5 minutes.