Mediterranean style pizza

When I think about creative cooking, I think about the way I approach my original recipes; I create meals based on what I have, or do not have in my kitchen. This has pushed me to learn how to pair flavors and I have found that some of the most bazaar flavor combinations are the most delicious.

• Start with your crust. Cook it halfway through, take out and set it to the side.
• Brush on olive oil, make sure to cover the outer crust; brush crushed garlic over the whole pie; sprinkle on salt and pepper; add rosemary.*you can also brush a light layer of basil pesto on top of the oil/garlic and then sprinkle the rosemary over it.*
• Cheese: This pie has smoked gouda and brie cheese; the outer crust is baked with garlic and grated Parmesan Cheese.
• Halved cherry tomatoes sautéed with garlic
• Sun dried tomatoes, dry, not in oil
• Caramelized onions**
• Roasted garlic***

**There are two basic ways to caramelize onions; the slow way is to sauté with some butter, then let simmer until caramelized. About 30 minutes. The second way, is to use real maple syrup. Again, sautés the onions with butter and then add 1-2 tbs of REAL maple syrup. Simmer for about 10 minutes. I personally like my caramelized onions very caramelized, meaning very dark. However, you can simmer for as long or as short as you'd like, it'll just change how sweet and soft/crunchy it is.

***To roast garlic, peel the cloves (8-10 depending on how much you like garlic). Place in tin foil, close securely. Roast in oven at 400* for 20 minutes. Check halfway through and adjust time accordingly.

Shopping list:

1 bag julienned sun dried tomatoes

1 small container of basil pesto, or homemade pesto*

2 containers cherry tomatoes

1 tube crushed garlic paste

1 small block of Parmesan cheese

*1 container pearl mozzarella/blue cheese/block of smoked gouda/1 block of brie

2 large sweet yellow onions

1 head of garlic