Photo: Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil Recipe
Ingredients
- 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
- 3/4 cup warm water (105 to 115 degrees F)
- 1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging
- 1 1/2 teaspoons salt
- 2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
- 8 ounces buffalo mozzarella, thinly sliced
- Tomato-Red Pepper Sauce, recipe follows
- 12 ounces goat cheese, thinly sliced
- 2 tablespoons chopped fresh basil leaves
- Red Chili Oil, recipe follows
Directions
Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.
Tomato-Red Pepper Sauce:
- 2 tablespoons olive oil
- 1 large Spanish onion, coarsely chopped
- 3 cloves garlic, chopped
- 2 roasted red peppers, peeled, seeded and chopped
- 2 cups canned plum tomatoes, with juice, pureed
- Salt and pepper
Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
Red Chili Oil:
- 1/2 cup extra-virgin olive oil
- 1 teaspoon red chili flakes
- 1/2 teaspoon salt
In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.
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By Romulus6cbc
CA
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.
By Baileypoo
Sacramento, CA
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.
By Frolicking Fells
Cleveland, OH
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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