Roasted Garlic and Peppers Pizza

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Ingredients

  • 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 − 12 inch pizza dough shell uncooked
  • 2 cups grated mozzarella cheese about 6 ounces
  • ½ cup roasted red bell peppers from jar cut into 1/2 inch 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

Instructions

  • Preheat oven to 375 deg. F.
  • Slice top off garlic head; place in small baking dish.
  • Drizzle with 1 tablespoon olive oil.
  • Brush baking sheet with 1/2 tablespoon olive oil.
  • Place onion slices on sheet and brush onion with 1/2 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.)
  • Prepare pizza dough of choice and have it ready to be topped. 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. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.
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Course Pizza
Cuisine European / Italian