A sweet and tangy vegetarian pizza, with a touch of heat from a homemade hot chilli oil. Recipe is for one 12" pizza.
Place a pizza stone on the lowest rack in the oven and preheat to 450F. Meanwhile, heat 1 tbsp butter and 1 tbsp olive oil in a large frying pan over low heat. Add the onions and cook slowly, stirring frequently, until the onions are soft and caramelized, about 20-30 minutes.
In a separate pan, heat another tbsp of olive oil over medium high heat. Add the sliced portobello mushrooms and let fry untouched until golden brown, flip and cook the other side as well, about 6 minutes total fry time. Remove to a plate until ready to assemble pizza.
Make your chili oil by adding 1/4 cup olive oil to a small pot with 1 tbsp of hot red pepper flakes. Make sure your pepper flakes are new and not old. Heat over medium low heat, so that the oil shimmers, but does not boil, for about 5 minutes, remove from heat and transfer to a sealable glass jar. Will keep in he fridge for 3 months.
Roll out your pizza dough, until you have a 12" round shape. Have all of your ingredients ready and by the stove, so you can assemble the pizza quickly. Remove the stone from the oven and sprinkle with cornmeal. Add the pizza dough, and quickly add your toppings in this order: pizza sauce, caramelized onions, fresh mozzarella, mushrooms and finally goats cheese. Return to oven.
Cook for 11-12 minutes, until pizza dough is cooked through and cheese is just starting to brown. Remove from oven and drizzle with hot chili oil and top with basil leaves. Slice and serve immediately.