| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Head garlic; unpeeled |
| 2 |
tb |
Olive oil |
| 1 |
lg |
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 |
tb |
Chopped fresh basil or 1 tablespoon dried |
| 2 |
tb |
Chopped fresh parsley |
|
4 |
Servings |
INSTRUCTIONS
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 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@pctech.net> on Feb 24, 1998
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