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Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil (Bobby Flay) Recipe

Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil (Bobby Flay) Recipe

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Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil (Bobby Flay)

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Ingredients:

Serving

1 (1/4-oz) package active dry yeast (2 1/4 tsp)
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 tsp salt
2 tsp olive oil, plus 1 tsp for greasing the bowl
8 oz buffalo mozzarella, thinly sliced
tomato-red pepper sauce , recipe follows
12 oz goat cheese, thinly sliced
2 tbsp chopped fresh basil leaves
red chili oil , recipe follows
2 tbsp 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
1/2 cup extra-virgin olive oil
1 tsp red chili flakes
1/2 tsp salt

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:
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:
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1180.95 Kcal (4944 kJ)
Calories from fat	724.41 Kcal
		% Daily Value*
Total Fat	80.49g	124%
Cholesterol	119.92mg	40%
Sodium	1818.09mg	76%
Potassium	551.84mg	12%
Total Carbs	64.08g	21%
Sugars	8.38g	34%
Dietary Fiber	5.58g	22%
Protein	46.32g	93%
Vitamin C	71.2mg	119%
Vitamin A	0.6mg	19%
Iron	21.2mg	118%
Calcium	1028.8mg	103%

Amount Per 100 g
Calories	247.2 Kcal (1035 kJ)
Calories from fat	151.64 Kcal
		% Daily Value*
Total Fat	16.85g	124%
Cholesterol	25.1mg	40%
Sodium	380.57mg	76%
Potassium	115.51mg	12%
Total Carbs	13.41g	21%
Sugars	1.75g	34%
Dietary Fiber	1.17g	22%
Protein	9.7g	93%
Vitamin C	14.9mg	119%
Vitamin A	0.1mg	19%
Iron	4.4mg	118%
Calcium	215.4mg	103%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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