Gouda and red salad pizza
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Radicchio head; thinly sliced |
| ½ | Red onion; thinly sliced | |
| ½ | large | Red bell pepper; thinly sliced |
| 2 | larges | Plum tomatoes; seeded, thinly |
| ; sliced | ||
| 1 | large | Red jalapeño chili; seeded, minced |
| 2½ | tablespoon | Balsamic vinegar or red wine vinegar |
| 2 | tablespoons | Olive oil |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Sugar |
| 2½ | cup | Firmly packed shredded Gouda; (about 10 ounces) |
| 1 | Boboli; (baked cheese pizza | |
| ; crust) (16-ounce) | ||
Directions
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 500F. 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 ½ 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.
Serves 4.
Bon Appetit October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.