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

1. 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.
2. Add radiccio, red onion, bell pepper, tomatoes and 1 cup gouda cheese; toss gently to coat.
3. 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.
4. Bake at 500°F (260°C) until cheese melts, about 12 minutes.
5. Let stand a few minutes before slicing.

Makes 4 servings.