Thinking about this week's pizza, I had a couple ideas starting with stong flavours that I absolutely love. I figured: "Heck! Throw them together and see what happens!" Good thought - it was amazing!

Usual whole-wheat pizza crust
1 head of roasted garlic
1 bunch of fresh basil, chopped
2 white onions, carmelized
Mozzarella cheese, grated
Parmasan cheese, grated

Stretch dough on a lightly greased cookie sheet as thin as possible without tearing. Drizzle olive oil over crust and spread with a pastry brush. Spread roasted garlic over the dough. It should spread almost like butter. Top with carmelized onions, and sprinkle with fresh basil. Cover with grated cheese and bake at 350' for 20-30 minutes, or until bottom crust is desired colour.

To roast a head of garlic, slice off the top so you can see a little bit of each clove. Rub the sides of the head so that all the outer layers of skin come off, leaving only one or two thin layers to keep all the cloves together. Place on tin foil and drizzle with olive oil. Bundle the tin foil up around the head, and place in a ramekin or other small dish with a bit of water in the bottom. Bake at 300' for 2 hours. Remove softened cloves from skin with your fingers once it is cool enough to touch.

To carmelize onions, chop onions and place in a pan over medium heat with a tiny bit of oil. Cook until onions start to soften up. Sprinkle with approximately 2 Tblsp of brown sugar, and continue to move them about the pan until coated and cooked through.