↞ recipe box start page
Category: Sandwiches
Prep Time: Cook Time: Total Time:
Onion Confit
1/4 cup extra-virgin olive oil
3 medium yellow onions, peeled, sliced 1/4-inch thick
1/2 cup white wine vinegar
2 tbsp white wine
1/2 tbsp kosher salt
Pinch of sugar
Pizza
1 pound prepared pizza dough or 1 (12- to 14-inch) pre-baked pizza crust
Extra-virgin olive oil, for brushing crust
3/4 cup (3 oz) shredded Fontina cheese
3/4 cup sun-dried tomatoes in garlic-herbed olive oil, patted dry, sliced or cut in chunks
4 oz andouille sausage links, sliced 1/4-inch thick
3/4 cup (3 oz) shredded mozzarella cheese
2 tbsp grated Parmesan cheese
2 tbsp chopped Italian flat parsley
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 minutes. 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 minutes, stirring occasionally. Remove the lid, keeping at a simmer, and continue cooking 30 additional minutes, or until the onions are very soft and the liquid is reduced. Do not brown or scorch. Remove from the heat; set aside.
For the pizza, preheat the oven to 425. If using a pizza stone, place the stone in a cold oven and preheat. If using dough, roll into a 12- to 14-inch 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-inch 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 minutes, or until golden brown. Sprinkle the hot pizza with Parmesan and parsley.
view more member recipes
SAUSAGE PIZZA WITH ONION CONFIT AND CHEESES
view my recipes
print
save
Category: Sandwiches
Prep Time: Cook Time: Total Time:
Onion Confit
1/4 cup extra-virgin olive oil
3 medium yellow onions, peeled, sliced 1/4-inch thick
1/2 cup white wine vinegar
2 tbsp white wine
1/2 tbsp kosher salt
Pinch of sugar
Pizza
1 pound prepared pizza dough or 1 (12- to 14-inch) pre-baked pizza crust
Extra-virgin olive oil, for brushing crust
3/4 cup (3 oz) shredded Fontina cheese
3/4 cup sun-dried tomatoes in garlic-herbed olive oil, patted dry, sliced or cut in chunks
4 oz andouille sausage links, sliced 1/4-inch thick
3/4 cup (3 oz) shredded mozzarella cheese
2 tbsp grated Parmesan cheese
2 tbsp chopped Italian flat parsley
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 minutes. 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 minutes, stirring occasionally. Remove the lid, keeping at a simmer, and continue cooking 30 additional minutes, or until the onions are very soft and the liquid is reduced. Do not brown or scorch. Remove from the heat; set aside.
For the pizza, preheat the oven to 425. If using a pizza stone, place the stone in a cold oven and preheat. If using dough, roll into a 12- to 14-inch 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-inch 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 minutes, or until golden brown. Sprinkle the hot pizza with Parmesan and parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Irish Whiskey Marinated Corned Beef With Red Cabbage, Carmelized Onion And Apple Confit
by sgre52160
1 (1 1/2 to 2) lb lean beef brisket (flat cut or thin cut) trimmed of visible fat 1/2 tbsp salt 1/4 cup brown sugar 1 tsp garlic powder 1/4 to 1/2 tsp fresh ground pepper Marinade: 1/4 c
by sgre52160
1 (1 1/2 to 2) lb lean beef brisket (flat cut or thin cut) trimmed of visible fat 1/2 tbsp salt 1/4 cup brown sugar 1 tsp garlic powder 1/4 to 1/2 tsp fresh ground pepper Marinade: 1/4 c
Onion Soup With Two Cheeses
by sgre52160
2 tbsp olive oil 5 cups sliced onions 2 cans (14 1/2 oz ) beef broth 1/2 cup water 1/4 tsp hot pepper sauce 4 slices toasted French bread, 3/4 inch thick 3/4 cup (2 1/2 oz) finely shredded Aged
by sgre52160
2 tbsp olive oil 5 cups sliced onions 2 cans (14 1/2 oz ) beef broth 1/2 cup water 1/4 tsp hot pepper sauce 4 slices toasted French bread, 3/4 inch thick 3/4 cup (2 1/2 oz) finely shredded Aged
Baked Pasta With Sausage And Four Cheeses
by sgre52160
1/4 cup pancetta, thinly sliced 1 onion, minced 1 carrot, minced 2 ribs celery, minced 3 garlic cloves, minced Salt for seasoning 1/2 pound sweet Italian sausage, casings removed, meat cut into
by sgre52160
1/4 cup pancetta, thinly sliced 1 onion, minced 1 carrot, minced 2 ribs celery, minced 3 garlic cloves, minced Salt for seasoning 1/2 pound sweet Italian sausage, casings removed, meat cut into
Pasta With Pancetta, Sausage And Two Cheeses
by sgre52160
3 cups ricotta cheese, about 1 lb, drained through a fine strainer for about 30 minutes 1 lb penne rigata, ziti or similar pasta 3 tbsp olive oil 2 oz pancetta, chopped 1/2 lb sweet Italian bu
by sgre52160
3 cups ricotta cheese, about 1 lb, drained through a fine strainer for about 30 minutes 1 lb penne rigata, ziti or similar pasta 3 tbsp olive oil 2 oz pancetta, chopped 1/2 lb sweet Italian bu
Garlic Confit
by ICOOK2
6 heads of garlic, cloves peeled (2 cups) 6 thyme sprigs 3 small bay leaves 3 dried red chiles, such as chiles de arbol 2 cups pure olive oil Combine all of the ingredients in a medium sauce
by ICOOK2
6 heads of garlic, cloves peeled (2 cups) 6 thyme sprigs 3 small bay leaves 3 dried red chiles, such as chiles de arbol 2 cups pure olive oil Combine all of the ingredients in a medium sauce
view more member recipes
related CDKitchen recipes
Sausage And Pepperoni Pizza Egg Rolls
Chicken Taco Pizza
Bertucci's Nolio Pizza
Sausage, Mushroom, Green Pepper, And Onion Calzone
Pizza Hut Insider Pizza
Spicy Mexican Pizza
Upside Down Pizza
Pizza Soup
Dave And Buster's Cheeseburger Pizza
Pizza Potatoes With Sausage