Pizza With Roasted Garlic, Bell Peppers And Two Cheeses

Philosophy claims to be true but is utterly deceitful, like a fisherman who captures his unwitting prey by concealing a deadly hook within a tasty morsel of food. The fish thinks it’s getting a meal but becomes one instead. Similarly, those who embrace a human philosophy about God or man might think they’re getting truth, but instead they get empty deception, which can lead to eternal damnation.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy	California		1	Servings

INGREDIENTS

1		Head garlic, unpeeled
2	T	Olive oil
1		Red onion, cut into
		1/2-inch-thick rings
1/3	c	Oil-packed sun-dried
		tomatoes drained oil
		reserved
1		Prepared pizza crust, such
		as Boboli thin crust
2	c	Grated mozzarella cheese
		about 6 ounces
1/2	c	Roasted red bell peppers
		from jar cut into
		1/2-inch-thick strips
2/3	c	about 2 1/2 ounces
		crumbled feta cheese
4	T	Chopped fresh basil or 1
		tablespoon dried
2	T	Chopped fresh parsley
		Servings

INSTRUCTIONS

1998    
Preheat oven to 375Â°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.)  Preheat oven to 450Â°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 AppÃ©tit April
1996 Ginny Hamisch: Bakersfield, California  Posted to recipelu-digest
by Sandy <sandysno@pctech.net> on Feb 24,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2239 Calories From Fat: 805 Total Fat: 91g Cholesterol: 169mg Sodium: 4775.3mg Potassium: 1399.9mg Carbohydrates: 243g Fiber: 10.3g Sugar: 3.4g Protein: 110.5g