Combine wheat flour, all-purpose flour, salt, sugar, yeast, and oil in a bowl.

Gradually add lukewarm water and knead to form a sticky dough.

Drizzle with olive oil and knead until smooth. Let rest in a covered dish for 2 hours until risen.

Pressure cook pineapple slices with 1/4 cup water for 3-4 whistles. Drain and set aside.

In a large bowl, combine cooked pineapple, paneer, capsicum, onions, roasted garlic cheese spread, mixed herbs, and salt to taste.

Toss ingredients until well combined.

Punch down the risen dough and knead for a few seconds.

Divide the dough into pizza portions.

Dust the countertop with flour and shape the pizza base into a circle using your fingers.

Transfer the base to a dusted pizza pan.

Spread pizza sauce evenly on the base.

Place the pineapple and paneer topping, add broccoli florets, sliced olives, and jalapenos.

Top with grated cheese.

Preheat oven to 220-240 degrees Celsius.

Bake the pizza until the edges are lightly browned and the cheese is melted (12-15 minutes).

Remove from oven, slice, and serve hot.