Ingredients
1
large head garlic, unpeeled
1
large red onion, cut into 1/2-inch-thick rings
1/3
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)
1/2
cup roasted red bell peppers from jar, cut into 1/2-inch-thick strips
2/3
cup (about 2 1/2 ounces) crumbled feta cheese
4
tbsp chopped fresh basil or 1 tbsp dried
2
tbsp chopped fresh parsley
Directions
1.
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 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
2.
45 minutes. Remove from oven; let cool.
3.
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
4.
1 day ahead. Cover separately and refrigerate.)
5.
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.
6.
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
7.
1 tablespoon parsley. Cut into wedges and serve. c
New-York Restaurants
