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Veggie Pizza




Source of Recipe


Bob Bowersoxs QVC


List of Ingredients




Prepared in: Calphalon Pizza Pan

Makes 1 large (12") pizza.

* 2 bulbs of garlic, unpeeled
* 3 tablespoons olive oil
* 1 large red onion, cut into thick rings
* 1/3 cup oil-packed sun-dried tomatoes, drained, oil reserved
* 1 large pizza crust, thrown or rolled out and placed on pizza pan
* 2 cups grated Mozzarella cheese
* 1/2 cup roasted red peppers (jar type), cut into 1/2" thick strips
* 2/3 cup (2-1/2 ounces) crumbled feta cheese
* 4 tablespoons chopped fresh basil
* 2 tablespoons chopped fresh parsley

1. Preheat the oven to 375 degrees. Slice off the top of the garlic bulbs and place them in a small baking dish and drizzle with a tablespoon of olive oil. Wipe a baking or cookie sheet with a tablespoon of olive oil and place the onion rings on the sheet. Drizzle them with a little olive oil. Bake both the garlic and the onion rings together for about 45 minutes. Remove and cool.
2. Squeeze out the baked garlic into the bowl of a food processor or blender. Add the sun-dried tomatoes and pulse until smooth. Add just enough oil to make a smooth, spreadable paste.
3. Pre-heat the oven to 450 degrees. Spread the garlic-tomato paste over the crust. Top with the mozzarella cheese, the onion, the peppers and the feta. Sprinkle with 2 tablespoons of the basil and 1 tablespoon of the parsley. Bake until crust is golden brown and cheese in bubby. Cool 5 minutes, the sprinkle with remaining basil and parsley, cut and serve.

Recipe