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1
Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof.
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2
Place 1 3/4 cups of the flour in a large bowl with the salt.
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3
Add the yeast mixture, the remaining water, and oil and stir until combined.
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4
Transfer the dough to a floured surface and knead until smooth.
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5
Grease a large bowl with the remaining oil, add the dough and turn to coat.
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6
Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
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7
Preheat the grill to high.
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8
Once the dough has risen, divide it in half, and divide each half into 2 balls.
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9
Roll each ball into an 8-inch circle.
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10
Brush with oil and grill on both sides until golden brown.
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11
Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil.
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12
Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly.
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13
Remove from heat, drizzle with red chili oil, and serve.
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14
2 tablespoons olive oil
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15
1 large Spanish onion, coarsely chopped
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16
3 cloves garlic, chopped
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17
2 roasted red peppers, peeled, seeded and chopped
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18
2 cups canned plum tomatoes, with juice, pureed
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19
Salt and pepper
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20
Heat oil in a medium saucepan over medium heat.
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21
Add onion and garlic and cook until soft, about 3 to 4 minutes.
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22
Add red peppers and tomatoes and cook until thickened.
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23
Season with salt and pepper, to taste.
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24
Puree in a food processor until smooth.
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25
Let cool slightly.
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26
1/2 cup extra-virgin olive oil
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27
1 teaspoon red chili flakes
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28
1/2 teaspoon salt
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29
In a blender, combine oil, red chili flakes, and salt; blend for 1 minute.
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30
Strain into a small bowl or squeeze bottle.
