Pizza al Rosso
Serves 2

1 head Royal Rose radicchio, thinly sliced
1 red bell pepper
1/4 teaspoon red pepper flakes
1 garlic clove, crushed
1 small red onion, thinly sliced
1 large Boboli® Italian bread crust or homemade pizza crust
10 ounces Gouda cheese (about 2-1/2 cups grated) or other cheeses may be substituted

Red Salad Vinaigrette
2-1/2 tablespoons wine vinegar
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper.
Mix all ingredients in a small jar. Put on lid and shake well.


Mix first 5 items in a bowl with red salad vinaigrette and marinate at least 45 minutes in the refrigerator. Preheat oven to 500°. Place pizza pan in oven for 30 minutes. Squeeze all liquid from the radicchio salad in the red salad vinaigrette. Sprinkle about 1 cup of cheese on the Italian bread crust and mix 1 cup with salad. Spread salad over cheese on the crust (salad will form a thick layer) and top with remaining cheese. Place pizza on hot pizza pan and bake 12 minutes at 500°. Let sit 5 minutes before serving.