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)
Need to make a substitution?
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.