Ingredients

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 − 12 inch pizza dough shell (uncooked)
2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup roasted red bell peppers from jar, cut into 1/2 inch 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

Procedure

• Preheat oven to 375 deg. 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.)

• Prepare pizza dough of choice and have it ready to be topped.

• 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.

• Transfer to cutting board.

• Cool 5 minutes.

• Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley.

• Cut into wedges and serve.