- 1 large head garlic, unpeeled
- 2 tablespoons olive oil
- 1 large red onion, cut into 1/2-inch-thick rings
- atoes1/3 cup oil-packed sun-dried tom, 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 tablespoons chopped fresh basil or 1 tablespoon dried
- 2 tablespoons chopped fresh parsley
- 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.