Pizza with roasted garlic, bell peppers and two cheeses

1 Servings

Ingredients

Quantity Ingredient
1 large Head garlic; unpeeled
2 tablespoons Olive oil
1 large Red onion; cut into 1/2-inch-thick rings
⅓ cup Oil-packed sun-dried tomatoes; drained, oil reserved
1 Prepared pizza crust; (such as Boboli thin crust)
2 cups Grated mozzarella cheese; (about 6 ounces)
½ cup Roasted red bell peppers from jar; cut into 1/2-inch-thick strips
⅔ cup (about 2 1/2 ounces) crumbled feta cheese
4 tablespoons Chopped fresh basil or 1 tablespoon dried
2 tablespoons Chopped fresh parsley
4 Servings

Directions

Preheat oven to 375°F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with ½ tablespoon olive oil. Place onion slices on sheet and brush onion with ½ tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool.

Using fingers, squeeze out roasted garlic cloves into food processor; add sun-dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun-dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)

Preheat oven to 450°F. Place crust on baking sheet or pizza pan. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.

Bake pizza until crust is golden brown and cheese bubbles, about 8 minutes.

Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.

Bon Appétit April 1996 Ginny Hamisch: Bakersfield, California Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998

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