Roasted Garlic & Peppers Pizza

Source: http://www.epicurious.com/ 

 
1 large head garlic, unpeeled
2 tablespoons 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 thin pizza crust (such as Loblaws Thindido)
2 cups grated gruyere 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
2 tablespoons chopped fresh parsley

• Preheat oven to 375F. 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 450F. Place crust on baking sheet or pizza pan. Spread garlic paste evenly over crust. Top with gruyere 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.

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