Rail ProjectRethink cooks!

Pizza with Roasted Garlic, Bell Peppers and Two Cheeses

"Best pizza ever."

Rethinker: Devin Leggett

Ingredients

SERVES 4

• 1 large head garlic, unpeeled
• 2 Tbsp olive oil
• 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
• 1/2 cup roasted red bell peppers from jar, cut into 1/2-inch-thick strips
• 2/3 cup crumbled feta cheese
• 4 Tbsp chopped fresh basil or 1 Tbsp dried
• 2 Tbsp chopped fresh parsley

Directions

1. Preheat oven to 375° F.
2. 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.
3. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool.
4. 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.)
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.
7. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.