Gouda And Red Salad Pizza

Recipe Ingredients

1		Radicchio head - thinly sliced (medium)
1/2		Red onion - thinly sliced
1/2		Red bell pepper - thinly sliced (large)
2		Plum tomatoes - seeded, and (large)
		Thinly sliced
1		Red jalapeño chili - seeded, minced (large)
2 1/2 tablespoons	37ml	Balsamic vinegar
		= (or red wine vinegar)
2 tablespoons	30ml	Olive oil
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Sugar
2 1/2 cups	592ml	Shredded Gouda - (firmly packed) - abt 10 oz
1		Boboli - (16 oz)
		= (baked cheese pizza crust)

Recipe Instructions

Toss first 10 ingredients together in large bowl. Marinate until juices begin to accumulate in bowl, tossing occasionally, about 45 minutes.

Meanwhile, position rack in center of oven and preheat to 500 degrees. Place heavy large cookie sheet on rack and heat 30 minutes.

Drain vegetables well. Mix in 1 cup Gouda. Spread 1 cup of remaining Gouda over Boboli crust. Cover with vegetable mixture, spreading evenly. Top with remaining 1/2 cup Gouda.

Transfer pizza to heated cookie sheet. Bake until cheese melts and edges of crust are crisp, about 12 minutes. Transfer to platter. Let stand 5 minutes before serving.

This recipe yields 4 servings.

Source:
Bon Appetit, October 1991

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