- Place the flour, dried yeast and salt into a large bowl, make a well in the centre, add water and slowly bring the mixture together using fingers until it forms a soft dough (add a bit more flour if it's sticky). Knead the dough until it becomes smooth and shiny – around 5-7 minutes.
- Rub a small amount of olive oil around a separate bowl and sit the pizza dough in the bowl. Cover the bowl with cling film and place it in the fridge for around 1 hour or overnight.
- Add the cherry tomatoes to a dry wok or frying pan and let it get very hot. Shake occasionally until the skins start to turn black and charred and they begin to split releasing their juices - this will take a good few minutes - keep shaking the pan. Remove the pan from the heat and use a potato masher or back of a fork to smash the tomatoes.
- Add the olive oil, garlic, oregano, sugar and salt & pepper to taste, return the pan to the heat. Reduce the heat to low and cook the tomatoes until they start to thicken – around 5-7 minutes – stirring occasionally so they don’t catch on the bottom. Remove the pan from the heat and cool completely before using it on the pizza dough.
- Heat the BBQ so that the coals are a nice hot silver colour, heat the pizza oven or turn the home oven on to the highest setting. Place an oven tray, upside down, into the pizza oven, onto a shelf on the BBQ or in the oven. While the tray heats up, assemble the pizza.
- Split the dough into three equal pieces or leave whole for one giant pizza – If a large pizza, just adjust the cooking time accordingly. Dust surface with flour, roll out the dough so it’s very thin and stretched. Cut a piece of non-stick baking parchment to the size of the baking tray, and slide the stretched pizza dough onto the paper.
- Slice the goat's cheese into long thin slices, then cut each slice in half long ways. Place the cheese around the edges of the dough and fold the edges over so the cheese is enclosed in the dough.
- Take a few teaspoons of the charred tomato sauce and spread it on the bottom of the pizza, up to the stuffed edges – Don’t add too much as the bottom will be soggy when cooked. Pile up the red onion and then red pepper on top of the tomato sauce. Roughly slice the goat's cheese, break up the slices and place randomly on pizza.
- Take out the hot oven tray and slide the non-stick parchment, with the pizza on, onto the hot tray. Slide the tray into the hot pizza oven, or onto a shelf over the hot coals of the BBQ or into the oven. If the BBQ has a lid, close it during baking. Bake until the edges are a nice golden brown and the cheese melted and bubbling - approx. 10-12 minutes in the oven. Remove from the oven, let cool for a few minutes then slice and enjoy.