Shelly's Recipe

ROASTED GARLIC-SUN-DRIED TOMATO, BELL PEPPERS AND TWO CHEESE PIZZA

Category: Pizza

1 (12 inch) Gourmet Pizza Crust
Olive oil to mist the rim of the pizza crust
2 tbsp extra virgin olive oil
1 large head garlic, unpeeled
1 large Vidalia onion, cut into 1/2 inch thick rings
1/3 cup oil-packed sun-dried tomatoes, drained, oil reserved
6 oz Buffalo Mozzarella, cut into thin slices
1/2 cup roasted red bell peppers, (from a jar) drained, cut into 1/2 inch thick strips
2/3 cup (about 2 1/2 oz) crumbled Goat Cheese
4 tbsp chopped fresh basil, divided
2 tbsp fresh parsley, divided

Preheat the oven to 375. Line a baking sheet with aluminum foil. Brush foil lined sheet with 1/2 tbsp olive oil. Slice the top off garlic head, place in a small baking dish, and drizzle garlic with 1 tbsp olive oil. Place dish in one corner of the foiled lined baking sheet. Place sliced onions on foil lined sheet brush onion slices with remaining 1/2 tbsp oil. Bake garlic and onions about 45 minutes until garlic cloves are light brown and soft, and the onion is tender, stirring occasionally. Remove from the oven and let cool.

Squeeze roasted garlic cloves into bowl of food processor; add drained sun-dried tomatoes. Using on and off turns process until almost smooth. Add enough reserved oil from the tomatoes to form a paste of spreading consistency.

Reset oven temperature to 425. Line a vented pizza pan with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall, place crust on the pan. Mist the rim only with olive oil. Spread the sun-dried tomato mixture over the crust and top with: Mozzarella Cheese, roasted onions, pepper strips, and Goat Cheese crumbles. Sprinkle with 2 tbsp basil and 1 tbsp parsley.

Keeping pizza on the pan bake for 10 minutes. To crisp the crust remove from the parchment-lined pan and place directly on the oven rack for 3 additional minutes. Remove from the oven. Sprinkle with remaining basil and parsley. Cool 5 minutes before slicing.