We’re big pizza fans around here, and we have several combinations of toppings that are stand-bys for us. This is a favorite for sure (and I’m not even a huge sausage fan!). I don’t really like tomato pizza sauce, though, so we usually go with an olive oil or pesto base for our pizza. Here’s the recipe:
- 1 pizza crust (Making your own is easy–this recipe makes two crusts–and the Pillbury refrigerated pizza crust is good, too. We also like the Betty Crocker mix that you find in the pizza aisle.)
- 1/3 cup sausage, browned (I usually buy one spicy Jimmy Dean sausage and one Jimmy Dean reduced fat version, brown them together and then freeze them in smaller amounts to use later.)
- 1 large onion, sliced
- 2 Roma tomatoes, thinly sliced
- 4-6 ounces fresh mozarella cheese, thinly sliced (Really. It needs to be the fresh variety…the other is just NOT NEARLY as good!)
- 3-4 ounces parmesean cheese, grated
- 2-3 tsp oregano, dried
- Olive oil
- crushed red pepper, to taste
Preheat your oven to 375.
Saute the onions in 1 tablespoon olive oil over medium heat. Stir frequently. Once the onions have softened a bit, reduce the heat to medium-low and let carmelize.
Roll out your dough on a pizza peel or baking stone. Spread about 1 tablespoon olive oil over the dough, pierce with a fork a few times, and bake the crust for 5-6 minutes.
Remove crust from the oven. Spread sausage and carmelized onions over the pizza. Top with tomatoes, mozarella and shredded parmesean. Sprinkle oregano and crushed red pepper on the top. Bake for an additional 5-7 minutes or until the crust is browned a cheese is bubbly.