Salad Pizza (Yummy!)

On Saturday, MTH picked up the snacks for our small St. Pat's Day get together. He bought some pizza rolls, beer, gouda cheese, beer, 4 leaf clover butter cookies and more beer. So, we needed up only eating the pizza rolls and the cookies. Therefore, there was gouda left in the fridge. We're moving out later this week so I'm trying to use up all the food in the apartment. I did a search for gouda pizza and found a recipe for something called Rip's Red Salad and Gouda Pizza. The reason it's called "red salad" is that it has radicchio, red onions, tomatoes, red bell pepper and red jalapenos in it. I did not want to spend the extra money so I had green bell peppers and yellow onions. I also didn't use nearly as much chesese as that recipe calls for. The nutritional information said it had 599 calories and 32 grams of fat per serving. It used a Boboli pizza crust so a serving was considered 1/4 of one of those. That's not huge. I looked at how much fat was in one of those and it was only about 4 grams. Therefore, all of the fat was pretty much coming from the cheese.

In case you're not interested in looking at the recipe, the basic idea is:

marinate a mixture of radicchio, tomatoes, green peppers and onions in a balsamic vinegar, olive, salt, pepper and sugar mixture for about 45 minutes. Put some cheese into the mixture as well as onto the Boboli crust. Be sure to drain the marinade from the veggie mixture as much as possible. Put the veggie mixture on top of the cheese topped Boboli. Put a little more cheese on top of the veggies. I also added some red pepper flakes. Bake in a 500 degree oven for 12 minutes. Let stand for 4 minutes after removing from the oven. Enjoy!

The end result of this recipe was awesome. MTH ended up eating about two thirds of it! I had one quarter last night and the other small portion that was left tonight along with the leftover asparagus.