Roasted red pepper-tomato pizza with goat cheese, basil and red chilli oil

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyMedium

For the pizza

1 (8 g) package active dry yeast (2 1/4 tsps)
170 ml warm water (40 to 45 degrees C)
400 to 450 g plain flour, plus additional for kneading and dredging
1 1/2 tsps salt
2 tsps olive oil, plus 1 tsp for greasing the bowl
225 g buffalo mozzarella, thinly sliced
Tomato-red pepper sauce, recipe follows
340 g goat cheese, thinly sliced
2 tbsps chopped fresh basil leaves
Red chilli oil, recipe follows

For the tomato-red pepper sauce

2 tbsps olive oil
1 large Spanish onion, coarsely chopped
3 cloves garlic, chopped
2 roasted red peppers, peeled, seeded and chopped
450 g tinned plum tomatoes, with juice, pureed
Salt and pepper

For the red chilli oil

115 ml extra-virgin olive oil
1 tsp red chilli flakes
1/2 tsp salt

1) Whisk together the yeast and 60 ml of the water in a small bowl and let sit for 5 minutes to proof. Place 400 g 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.

2) 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 20 cm circle. Brush with oil and grill on both sides until golden brown.

3) Spread about 115 ml 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 chilli oil, and serve.

4) For the red-pepper sauce: 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.

5) For the chilli oil: in a blender, combine oil, red chilli flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.

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