Italian Sausage Caramelized Onion Pizza Recipes

CARAMELIZED ONION AND SAUSAGE PIZZA

Steps:

• Preheat oven to 400. Unroll pizza crust and spread onto a baking sheet. Spread 1 tablespoon olive over dough along with minced garlic. Set aside.
• In a large skillet heat olive oil. Add sliced onion, salt and sugar. Cook onions for about 20 minutes or until they become caramel in color and are soft. Be sure to stir onions every 5 minutes to prevent them from burning and sticking to the pan. Add vinegar during the last few minutes of cooking, stir until liquid has evaporated.
• In a separate skillet, cook crumbled Italian sausage until completely browned. Top pizza with sausage, shredded cheese, onions, rosemary and oregano. Cook 10-12 minutes or until edges have browned.

ITALIAN SAUSAGE AND CARAMELIZED PIZZA

Steps:

• For the dough:
• To a bowl add the warm water, honey and olive oil. Mix until the honey is dissolved.
• Add the flour, baking powder and salt to a large mixing bowl. While drizzling in the water, mix with a fork until the dough comes together. If it is too dry, add a little more water until it holds together to form a ball. You can switch to using your hands.
• Flour your counter and turn out the dough. Knead, sprinkling lightly with flour so it doesn't stick to your hands. Knead for 3-4 minutes until the dough is no longer sticky.
• Coat the mixing bowl with a little oil and put the dough back in the bowl and cover with a towel. Place in a warm place. This can be the microwave or oven (both turned off) for 30 minutes to allow the dough to rest after kneading and make it easier to roll and keep the dough tender. Remove from the oven after 30 minutes.
• Position the oven rack on the top ¾ portion of the oven and preheat to 450°F/230°C.
• Place the dough onto a 12-inch (31 cm) round pizza pan or large baking sheet. Use your hands to press into a pizza shape.
• For the toppings:
• Spread the mozzarella all over, top with the cherry tomatoes, crumble the Italian sausage all over and finish with an even layer of caramelized onions.
• Bake for 20 until the crust is golden brown and the sausage is cooked.

CARAMELIZED ONION, SAUSAGE AND BASIL PIZZA

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside.
• In a large skillet, melt 3 tablespoons of olive oil and the butter over medium-low heat. Add the onions, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes. Set aside to cool slightly.
• On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.

ITALIAN SAUSAGE & CARAMELIZED ONION PIZZA

Steps:

• Melt butter in a large skillet over medium heat. Add onion slices; stir to separate the slices into individual pieces. Cook until onions just begin to brown - about 5 minutes stirring occasionally. Reduce heat to medium-low and cook until onions are tender and caramelized, about 15 to 20 minutes. Remove to a bowl; set aside.
• Preheat oven to 500 degrees F.
• Using the same skillet, add Italian sausage and return heat to medium. Cook until sausage is browned and cooked through, about 5 to 8 minutes. Drain; set aside.
• Roll out pizza dough to a 14 to 16" round {depending on your baking sheet/pizza stone size}, and place on baking sheet or pizza stone.
• Bake dough for 5 mins. Carefully remove crust from oven.
• Top with a thin-ish layer of marinara to within 1/2-inch of the dough edge.
• Then top with sausage and almost all the onions. Sprinkle pizza evenly with cheese, and the remaining onions.
• Bake for another 8 to 12 minutes until cheese is bubbly, crust edges are golden brown and the bottom is crispy. Remove from oven, slice, and eat!

CARAMELIZED ONION PIZZA

Steps:

• To caramelize the onions, heat the olive oil in a large skillet over medium heat.
• Add the onions and garlic and cook over medium-low heat for about 20 minutes, stirring frequently, until the onions are very soft and lightly browned.
• Add the balsamic vinegar and cook a few more minutes, then remove from heat.
• Preheat the grill to low-medium heat (or preheat your oven to 400 degrees).
• Spread the caramelized onions evenly over the pizza crust.
• Top the onions with the chopped peppers, crumbled goat cheese, shredded provolone, and chicken.
• Cook for 10-15 minutes, making sure the crust does not burn.
• Remove from the grill or oven and let set 5 minutes before slicing.

ONION PIZZA

Steps:

• heat onions in oil on low heat for about 30 minutes.
• In another pan cook tomatoes with sugar and cornmeal until it tickened.
• mix onions, tomatoes, salt and pepper and herbs.
• spread on the dough, add anchovies, olive and parmesan.
• bake in the oven at 425F degrees until the cheese in melted.

CARAMELIZED ONION AND GORGONZOLA PIZZA

Steps:

• In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
• Bake for 10 to 12 minutes, or until done.

CARAMELIZED ONION PIZZA

Steps:

• In a medium saucepan cook the onions and garlic in hot olive oil over medium heat.
• Cook, covered for 10-15 min or until the onion is very tender, stirring occasionally.
• Set the onions aside.
• Heat grill to medium heat.
• Toast one side of each bread round directly over the heat for 1-2 minute.
• Remove from the grill.
• Top the toasted side of each bread round with the onion mixture, sliced tomatoes, mozzarella cheese, and Romano cheese.
• Return bread rounds to the grill, over indirect heat.
• Cover the girll and cook for 5-10 min or until the cheese is melted and toppings are heated through.
• Remove from the grill and top with basil before serving.