Sticky Onion Sausage Pizza Recipes

ONION AND SAUSAGE PIZZA

Steps:

• Remove sausage from casings and saute sausage in 2 tablespoons olive oil until browned. Drain to remove excess oil. Remove from skillet and set aside. In skillet, heat 3 tablespoons olive oil, add onions, garlic and saute stirring until onions wilt down. Add tomato sauce, salt, pepper and red pepper to taste. Simmer about 5 minutes on low.
• Stir together the sausage and onion and chopped olives. Toast bread lightly under broiler. Top with sausage mix and sprinkle grated mozzarella over all. Broil about 3 minutes under broiler until cheese melts. Watch carefully with oven door open. Remove from broiler, slice and serve.

STICKY ONION & SAUSAGE PIZZA

Steps:

• Tip the bread mix into a large bowl. Make a well in the centre and pour in 1 tbsp olive oil and 350ml tepid water. Mix to form a dough, then turn out onto a lightly floured surface and knead for 5 mins. Transfer to a lightly oiled bowl, cover and leave to rise for 30 mins.
• To make the topping, heat the remaining oil in a frying pan and add the onions, rosemary and a good pinch of salt. Cook gently, stirring occasionally, for 25-30 mins until starting to caramelise. Boil the kettle. Put the spinach in a colander and pour over the boiling water. Leave to drain and cool, then squeeze as much liquid from the spinach as you can and season. Squeeze the sausages from their skins into a small bowl and stir through the mustard. When the onions are softened, pour over the balsamic vinegar and stir well. Cook until almost all the vinegar has evaporated and the onions are sticky.
• Heat oven to 220C/200C fan/gas 7 and pop in 2 baking trays. Tip the dough out and divide into 2 equal pieces - do not knock the dough back or it won't hold its shape. Stretch and roll the dough into 2 large circles, about 30cm diameter. Transfer the bases to the trays. Spread over the onions, top with the spinach and cheddar, then dot over the mustardy sausage. Bake for 15-20 mins until crisp, golden and the cheese is bubbling.

THE BEST SAUSAGE PIZZAS

Steps:

• Divide dough in half. With greased fingers, pat each half onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° until lightly browned, 10-12 minutes. Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink; drain., Spread pizza sauce over crusts. Top with cheese, onion, green pepper, mushrooms and sausage. Bake at 400° until golden brown and cheese is bubbling, 12-15 minutes. If desired, top with grated Parmesan cheese, crushed red pepper flakes and fresh oregano leaves. , Freeze option: Wrap unbaked pizzas and freeze for up to 2 months. To use, unwrap and place on pizza pans; thaw in the refrigerator. Bake at 400° until crust is golden brown, 18-22 minutes.

SAUSAGE, PEPPERS AND ONION DEEP DISH PIZZA

Steps:

• In a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and 1 1/2 teaspoons salt. Add the water and oil and mix to combine (you may have to get in there with a spatula to help everything incorporate). Turn the mixer to medium-high and knead the dough until it is smooth and pulls away from the sides of the bowl without sticking, adding more flour 1 tablespoon at a time if needed, 7 to 10 minutes.
• Coat a large bowl with oil and transfer the dough to the bowl. Toss a few times to coat the dough. Cover and let sit at room temperature until it has doubled in size, 1 to 2 hours.
• Once the dough is ready, preheat the oven to 500 degrees F.
• Liberally coat two 10-inch cake pans with the softened butter. Divide the dough into two balls and place each one in a pan. Cover loosely and let sit for about 20 minutes while the oven preheats and you prepare the other toppings.
• Place the tomatoes in a strainer and sprinkle on a couple good pinches of salt; let drain for 10 minutes. Flatten out the dough all over the bottoms of the pans and about 1 1/2 inches up the sides. Top with cheese slices, overlapping them. Tear the sausage into golf ball-size pieces, then press on top of the cheese and flatten, leaving little holes for the cheese to poke through. Top with the tomatoes, peppers and onions. Sprinkle over the Pecorino-Romano and oregano.
• Bake until the crust is a deep golden brown, the cheese on top is turning golden and the sauce has begun to bubble, 30 to 40 minutes. Let cool slightly before slicing. Sprinkle with crushed red pepper, if desired.

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.

GRILLED PIZZA WITH SPICY ITALIAN SAUSAGE

Steps:

• Combine water and sugar in a food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute.
• Turn dough out onto floured work surface. Sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes.Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel. Let stand in warm draft-free area until dough doubles, about 1 hour. To test that the dough has risen sufficiently, push two fingers into it. The depressions should remain.
• Punch down dough. Knead dough in bowl until smooth, about 2 minutes. Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round. To prevent the dough from sticking as you stretch it, use flour sparingly; too much will result in a tough crust.
• Toppings
• 3/4 cup olive oil
• 6 tablespoons balsamic vinegar
• 3 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 pound spicy Italian sausages
• 2 yellow or red bell peppers, cored, lengthwise
• 1 large red onion, peeled, cut through root end into 1/2-inch thick wedges
• Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
• Prepare barbecue (medium heat). Arrange sausages, peppers and onion on baking sheet. Brush with some of vinaigrette. Sprinkle with salt and pepper. Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion.
• Transfer sausages and vegetables to cutting board. Cut sausages into 1/2-inch pieces and peppers into thin strips.
• Final preparation
• 2 cups grated mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 2 cups crumbled chilled soft fresh goat cheese (such as Montrachet)
• 4 plum tomatoes, halved, seeded, chopped
• 3/4 cup chopped green onion tops Add coals to barbecue if necessary. Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings.
• Repeat with the remaining 2 dough rounds. Sprinkle each with 1/4 of mozzarella and Parmesan. Top each with 1/4 of sausage, peppers and onion, then with 1/4 of goat cheese, tomatoes and green onions. Drizzle each with 1 1/2 teaspoons vinaigrette.
• Using large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for Transfer to plates. Repeat grilling for remaining 2 pizzas.

SAUSAGE ONION AND PEPPER PIZZA

Steps:

• Preheat oven to 500. Coat a nonstick skillet with cooking spray. Add sausage and flatten with a spoon. Cook over medium high heat, breaking up sausage with a wooden spoon into small pieces, until browned, about 5 minutes.
• Drain sausage on paper towels. Wipe out skillet if necessary.
• Coat skillet with cooking spray; heat over medium high heat. Add green and red bell peppers, onion and garlic. Coat vegetables lightly with cooking spray.
• Cook, stirring often, until crisp-tender, about 5 minutes. Stir in oregano and pepper flakes.
• Spread tomato sauce over crust. Top with vegetable mixture. Dot with sausages and sprinkle cheese over everything.
• Bake pizza for about 12 minutes, until crust is golden. Slide pizza onto a large cutting board. Let rest for 5 minutes before serving. Cut into wedges and serve.

STICKY ONION AND SAUSAGE BAGUETTES

Steps:

• Preheat oven to 200 degrees Fahrenheit or 180 degrees Celsius or Gas 6.
• Drizzle the honey over the sausages.
• Roast sausages for 20 minutes until cooked through.
• While the sausages are cooking, finely slice the onion.
• Sizzle onion in a frying pan with the balsamic vinegar and the demerara sugar until soft and sticky.
• Serve the sausages and sticky onion in small baguettes.

SAUSAGE, ONION, AND PEPPERS PIZZA ROLL RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Heat olive oil in a pan and add sliced peppers and onions.
• Stir and add Italian seasoning and garlic. Cook until peppers and onions are soft and set aside to cool.
• In the same pan, brown the sausage until it's fully cooked and remove from heat to cool.
• Roll out pizza dough into an oval about 14 inches (35 cm) wide and about 8 inches (20 cm) long. Place rolled-out dough on a piece of parchment paper.
• Along the center of the dough, layer the sausage, peppers, ham, salami, provolone, and mozzarella.
• Fold the longer sides in first, one at a time, and pinch the edges to seal.
• Cut off any excess dough and pinch together.
• Flip it over and apply an egg wash to the outside of the dough.
• Carefully, make two to three inch slits on the top for ventilation.
• Bake for 30 minutes, or until golden (times & temperatures may vary depending on the oven).
• Cut into 2 inch (5 cm) pieces & serve with marinara sauce for dipping.
• Enjoy!