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Roasted Garlic & Peppers Pizza

Prep. Time: 1:45
Serves: 8

1 head garlic - un-peeled
2 Tbls. olive oil - divided
1 lrg. red onion - cut in 1/2" rings
1/3 cup oil-packed sun-dried tomatoes
12" un-cooked pizza crust

2 cups shredded mozzarella cheese - low fat okay
1/2 cup roasted red peppers, jarred - cut in 1/2" slices
2/3 cup crumbled feta cheese
1/4 cup chopped fresh basil - divided
2 Tbls. chopped fresh parsley - divided

Ingredients at Firehouse Pantry

-Brush a small baking sheet with 1/2 Tbls. olive oil.
-Slice top off garlic head; place on the baking sheet; drizzle with 1 Tbls. olive oil.
-Place onion slices on baking sheet and brush with 1/2 Tbls. 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.
-Toggling on and off, process until almost smooth, adding enough reserved oil from sun-dried tomatoes to form a paste.
-Prepare pizza dough of choice and have it ready to be topped.
-Spread garlic paste evenly over crust; top with mozzarella cheese, onions, pepper strips, and feta cheese; sprinkle with 2 Tbls. basil and 1 Tbls. parsley.
-Bake pizza in a 375 degree oven until crust is golden brown and cheese bubbles.
-Transfer to cutting board; cool for 5 minutes.
-Sprinkle with remaining 2 Tbls. basil and 1 Tbls. parsley.
-Cut into wedges and serve.

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