Recipe adapted from Bon Appetit
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)</p>
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. Serves 4.
Per serving: 599 calories; 32 g fat (13 g saturated fat; 48 percent calories from fat); 51 g carbohydrates; 87 mg cholesterol; 1,386 mg sodium; 30 g protein; 2 g fiber.
Join the Conversation
The Detroit News aims to provide a forum that fosters smart, civil discussions on the news and events that we cover. The News will not condone personal attacks, off topic posts or brutish language on our site. If you find a comment that you believe violates these standards, please click the "X" in the upper right corner of the post to report it.