Roasted Garlic and Bell Pepper Pizza

Before Adrian left home, I told him we were having pizza for dinner - it's my way of saying "have-anything-in-between-as-long-as-it's-not-the-same-as-dinner". He came home, told me he watched the guy tossed pizza at the Food Loft. He may have guessed I was trusting him with the crust rolling responsibility. Look what he did. Instead of the conventional circle, he made a country map. Australia?

Look aside, it's a good pizza. I prepared most of the ingredients a day ahead. It was all about putting things together come dinner time. You can use store bought sun-dried tomatoes instead of roasting your own. I just wanted to make sure those cherry tomatoes went for good use before they turned bad.

I loved the smell of the garlic as it was roasting. It kind of became obscure when mashed into paste with the roasted tomatoes. It was fun squeezing them out of the garlic cloves; they were so soft I didn't even have to use blender - just a few good mash. If I ever make this again, I'd be sure to use more onions: it didn't matter when I wasn't aware of it, but once I tasted how good it was, I wished there were more in every bite.

Ingredients:

• 1 pizza crust
  
• 1 head garlic, unpeeled, head sliced
  
• 1 yellow onion, sliced into rings
• olive oil
• 1/2 cup Oven-roasted herbed cherry tomatoes
• 1 roasted red bell pepper, cut into strips
  
• 6 ounces Mozzarella, grated
• 2 1/2 ounce Feta, crumbled
  
• 2 tablespoons parsley, chopped
• 4 tablespoons basil, chopped

1. Preheat oven to 150C. Place garlic onto a baking dish and drizzle with one tablespoon of olive oil. Place onion rings to a separate baking dish and coat with one tablespoon of olive oil. Bake in the oven until garlic is brown and soft; onions are tender - about 45 minutes. Remove from the oven and let cool.
2. Set oven to 250C. Using fingers, squeeze out roasted garlic cloves into a bowl; add tomatoes and mash into paste. Set aside.
3. Roll out pizza crust. Spread garlic paste evenly over crust. Layer with onions, bell pepper, Mozzarella and feta. Sprinkle with 1 tablespoons parsley and 2 tablespoons basil. Bake for 10 minutes; until cheeses turn golden brown and bubbly.
   
4. Remove from oven, top with the remaining parsley and basil.