A pre-baked pizza crust is topped with
layers of shredded gouda cheese and balsamic vinaigrette marinated
radiccio, red onion, roasted red bell pepper and plum tomatoes.
Gouda and Red Salad
Pizza
- 2 cloves of garlic, minced
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon Dijon or other grainy mustard
- 1 teaspoon maple syrup
-
- 1 medium head radiccio, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1 roasted red bell pepper, thinly sliced
- 2 ripe plum tomatoes, thinly sliced
-
- 2 1/2 cups (10 ounces) grated Gouda cheese
- divided use
-
- 1 (12-inch) prebaked thin pizza crust
- In a medium bowl, combine garlic, balsamic
vinegar, olive oil, salt, pepper, mustard and maple syrup. Set
aside for approximately 1 to 2 hours, stirring occasionally,
until vegetables have wilted. Drain.
- Add radiccio, red onion, bell pepper,
tomatoes and 1 cup gouda cheese; toss gently to coat.
- To assemble pizza: Spread 1 cup Gouda
over prebaked pizza crust, evenly spread vegetable mixture over
cheese and top with remaining 1/2 cup Gouda cheese.
- Bake at 500°F (260°C) until cheese
melts, about 12 minutes.
- Let stand a few minutes before slicing.
Makes 4 servings.
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