Gouda and Red Salad Pizza

• 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 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)

1. Toss first 10 ingredients together in large bowl.
2. Marinate until juices begin to accumulate in bowl, tossing occasionally, about 45 minutes
3. Meanwhile, position rack in center of oven and preheat to 500F.
4. Place heavy large cookie sheet on rack and heat 30 minutes.
5. Drain vegetables well.
6. Mix in 1 cup Gouda.
7. Spread 1 cup of remaining Gouda over Boboli crust.
8. Cover with vegetable mixture, spreading evenly.
9. Top with remaining 1/2 cup Gouda.
10. Transfer pizza to heated cookie sheet.
11. Bake until cheese melts and edges of crust are crisp, about 12 minutes.
12. Transfer to platter.
13. Let stand 5 minutes before serving.

radicchio head, red onion, red bell pepper, tomatoes, red jalapeno chili, balsamic vinegar, olive oil, salt, pepper, sugar, gouda, boboli

Taken from www.epicurious.com/recipes/food/views/gouda-and-red-salad-pizza-2546 (may not work)