Recipe information
Yield
Serves 4
Ingredients
1 medium radicchio head, thinly sliced
1/2 red onion, thinly sliced
1/2 large red bell pepper, thinly sliced
2 large plum tomatoes, seeded, thinly sliced
1 large red jalapeño chili, seeded, minced
2 1/2 tablespoons balsamic vinegar or red wine vinegar
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sugar
2 1/2 cups firmly packed shredded Gouda (about 10 ounces)
1 16-ounce Boboli (baked cheese pizza crust)
Preparation
Step 1
Toss first 10 ingredients together in large bowl. Marinate until juices begin to accumulate in bowl, tossing occasionally, about 45 minutes
Step 2
Meanwhile, position rack in center of oven and preheat to 500°F. Place heavy large cookie sheet on rack and heat 30 minutes.
Step 3
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.
