Stir together yogurt and achar in a medium bowl until well combined. Add paneer cubes, and stir until each cube is well coated. Cover and refrigerate 30 minutes. Make the tomato sauce

Meanwhile, heat olive oil in a medium saucepan over medium. Add white onion; cook, stirring occasionally, until onion is softened, about 3 minutes. Add garlic paste, and cook, stirring often, until fragrant, about 30 seconds. Stir in tomato puree, garam masala, Kashmiri chile powder, and salt. Reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, about 2 minutes. Remove from heat, and stir in kasoori methi and sugar. Make the pizza

Preheat oven to 500°F with a pizza steel or pizza stone placed on rack in upper third of oven. Place dough on a floured pizza peel or rimless baking sheet. Press dough with fingertips, rotating as you work to stretch it into a 9- to 10-inch circle. Spread tomato sauce evenly over dough; sprinkle evenly with shredded mozzarella, reserved marinated paneer cubes, and red onion slices.

Slide pizza from pizza peel onto hot pizza steel, and bake in preheated oven until sides and bottom of crust are crisp, 8 to 10 minutes. Remove pizza from oven, and top with pickled jalapeños and cilantro, if using. Serve hot.