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Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil Recipe

Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on May 12, 2012

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    I have made this pizza three times now. The last time I made everything from scratch except the dough. The first two times, I used store bought Mezzetta's Fire Roasted Bell Peppers, used packaged mozzarella, and white onion. I believe I also added some fresh thyme to the sauce. My girlfriend and I both agreed that the pizza tasted better the first two times. I think roasting fresh bell peppers and using buffalo mozzarella, over powers the goat cheese, which should be the primary taste of the pizza. The sauce is the secondary taste, so if the sauce bland, the pizza will be bland. Amazingly, the sauce was a lot blander when I used all fresh ingredients.

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  • on April 15, 2011

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    I followed this recipe to a T and was quite disappointed with the outcome. The roasted bell pepper tomato sauce was OK at best. The flavors were nothing special. And there was no point to the finishing sauce. I would imagine ending red pepper flakes to the sauce would do the same thing. The reason I gave it 2 stars was because the goat cheese redemed the average flavors and made it at least edible. Very sad that it wasn't amazing....I had very high hopes for this pizza.

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  • on April 13, 2011

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    I make this pizza fairly often, although I typically buy the crust. Other than that, I keep it as-is and we absolutely love the combination of the sweet roasted red pepper sauce with the tangy goat cheese. I save some leftover sauce and add it to some short-cut pasta with goat cheese - similar flavors, different recipe idea!

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  • on October 08, 2010

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    Excellent pizza recipe! I've made this many times and it's always a hit. I added thin sliced portobella mushrooms and it was even better.

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  • on September 20, 2010

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    I wasn't sure what to do with the mozzarella cheese so I skipped it. The sauce is delish and the color was very vibrant, but it really makes way more than you need so I froze the leftovers.

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  • on August 10, 2010

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    I loved the pizza sauce, I used plum and cherry tomatoes from my garden and once my onions were translucent in the pan I added them in just to soften them and add a deeper flavor. I also used roasted red peppers out of a jar to save some time. I think I may make a large batch of this sauce and can it for future use. Incredible flavor and spin on traditional marinara/tomato sauce!
    Bobby Flay is the man!

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  • on July 21, 2010

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    My wife cannot tolerate "heat" so I omitted the pepper flakes and the finishing oil and this pizza was still the best pizza we have ever eaten. This is awesome.

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  • on July 17, 2010

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    I JUST MADE THIS PIZZA AND IT WAS AWESOME...THE SAUCE WAS SO EASY TO MAKE...THE PICTURE LOOKS LIKE IT HAS OLIVES ON IT SO I ADDED THEM AS WELL..YUMMY

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  • on August 08, 2009

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    I followed the recipe but used half white flour and half whole wheat pastry flour for the crust. I just like a little added health benefit. It turns out crispy and perfect. The sauce is fantastic and has a great fresh taste. This would make a great appetizer with a cold beer at a summer get together. I can't wait to make it for friends. My husband says, "Thank you Mr. Flay!"

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  • on May 23, 2009

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    This pizza was delicious. It took longer than 20 minutes to prepare but worth all the effort. I purchased fresh dough from the grocery store in leu of making it. I also added fresh basil to the top after cooking. It turned out perfect.


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