My Shopping List
Sausage Pizza with Onion "Confit" and Wisconsin Cheeses
Courtesy of Wisconsin Milk Marketing Board
Prep Time: 15 Min.
Cook Time: 75 Min.
What you need:
(click + to add ingredients to your shopping list)
+ 1/4 c. extra virgin olive oil
+ 3 medium yellow onions, peeled, sliced 1/4-in. thick
+ 1/2 c. white wine vinegar
+ 2 Tbsp. white wine
+ 1/2 Tbsp. kosher salt
+ pinch of sugar
+ 1 lb. prepared pizza dough or 1 (12-to-14-in.) pre-baked pizza crust
+ 3/4 c. (3-oz.) shredded Fontina cheese
+ 3/4 c. sun-dried tomatoes in garlic-herbed olive oil, patted dry, sliced and cut in chunks
+ 4 oz. andouille sausage links, sliced 1/4-in. thick
+ 3/4 c. (3-oz.) shredded mozzarella cheese
+ 2 Tbsp. grated Parmesan cheese
+ 2 Tbsp. chopped Italian flat parsley
What to do:
1. For the onion confit, heat the olive oil over medium heat in a heavy-bottomed saucepan. Add the onions, stirring to coat with the oil and separate into rings. Cook until soft over low heat, 5 to 8 min. Add the vinegar, wine, salt, and sugar. Stir; bring to a boil. Place the lid on the pan slightly askew; lower the heat to simmer and cook for 30 min. stirring occasionally. Remove the lid, keeping at a simmer, and continue cooking 30 additional min. or until the onions are very soft and the liquid is reduced. Do not brown or scorch. Remove from the heat; set aside.
2. For the pizza, preheat the oven to 425°F. If using a pizza stone, place the stone in a cold oven and preheat. If using dough, roll into a 12- to 14-in. circle or a rectangle. Place on a baking sheet to transfer to the stone, or on a pizza pan. Brush the edges of the dough with olive oil. Spread the onion confit over the dough or prepared crust, leaving a 1/2-in. bare edge. Sprinkle with the Fontina. Sprinkle the tomatoes and andouille rounds evenly over the Fontina. Sprinkle the mozzarella over the whole pizza. Slide onto the pizza stone or place the baking pan in the oven. Bake the pizza about 10 min., or until golden brown. Sprinkle the hot pizza with Parmesan and parsley.