Recipe: Gouda and Red Salad Pizza (using Boboli crust)

GOUDA AND RED SALAD PIZZA

FOR THE SALAD:
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 jalapeno chili seeded, minced
2 1/2 tbsp balsamic vinegar or red wine vinegar
2 tbsp olive oil
3/4 tsp salt
1/2 tsp pepper
1/4 tsp sugar
FOR THE PIZZA:
2 1/2 cups firmly packed shredded Gouda (about 10 ounces), divided use
1 Boboli (baked cheese pizza crust) (16-ounce)

Toss the ingredients for the salad 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 F. Place heavy large cookie sheet on rack and heat 30 minutes.

Drain salad mixture 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.

Serves 4.