Caramelized onions + pizza.
That’s my kinda love story.
Really, caramelized onions and just about ANYTHING is my kinda love story.
I could literally just scoop these babies up with some french bread. No cheese. No meats.
Ok, maybe some cheese.
Ok, ok, ok.
ALL the cheese.
But slightly sweet and buttery onions NEED to be with melty, nutty cheese and I will NOT stand in the way of love.
Which is why I decided to throw these onion babies on my pizza with some fontina. And Italian sausage. And serrano peppers. And a healthy drizzle of honey. Just in case onions and fontina break up.
A girl needs options, ya know?
Have I taken this weird metaphor of onions and cheese in a monogamous relationship too far? I tend to do that.
What are y’all doing for Valentine’s Day besides challenging your loved one to a pizza eating contest?
I tend to be the type who wants to stay in on Vday when I’ve got a man friend. No prix fixe menu for me!
Plus, you can take your time, enjoy each other’s company and serve whatever the heck you want.
Like a lovely “Chili Dog Bar for 2.” It’s a thing y’all. A very real, very delicious thing.
If you’re plans include staying in with your honey, your Galentines, or your cats (hey! no judgement!), bump this Sausage + Caramelized Onion + Fontina Pizza to the top of your menu. It’s got everything you want in a pizza (or a person): sweet, salty, saucy, spicy.
It would work great served as an appetizer or as the main dish with a light salad. And don’t forget the wine! Or dessert.
More on that later. 😉
Cheers, darlings! And remember, you are SO loved!
SAUSAGE + CARAMELIZED ONION + FONTINA PIZZA
Makes 1 pizza which feeds 2 very hungry folks as dinner, 4 not as hungry folks for dinner or 6 as an appetizer.
- 2 yellow onions
- 1 TBS olive oil
- 1 TBS butter
- 2 TBS of water (or white/red wine, broth or balsamic vinegar)
- 1 ball of pizza dough (I got mine fresh from Trader Joe’s!)
- 1- 1 1/2 cup of preferred marinara or pizza sauce
- 1-1 1/2 cup of Italian sausage, cooked and browned (can use hot, mild, sweet, whatever!)
- 2 cups of freshly grated fontina cheese
- 1 serrano pepper, seeded and very thinly sliced into circles (can sub jalapeño!)
- Honey, for drizzling
- fresh basil, for serving (optional)
- Trim the tip and root from the onions, cut them in half and remove the skins. Slice the onion from root to stem into thin half moon slices.
- Heat oil and butter in large (12 inch) skillet over medium heat.
- Add the onions to the pan and toss to coat with butter/oil.
- Cook the onions for 40-50 minutes, stirring every 5-10 minutes. If you see onions starting to burn, lower the heat.
- When you’re happy with the level of caramelization, deglaze the pan with 2-3 TBS of water. As the water bubbles, stir the onions and scrape up the yummy “fond” thats collected on the bottom of the pan. Salt to taste.
- Pre-heat oven to the temperature required for your pizza dough. (My TJ’s pizza dough needed to come to room temp first and then baked at 450 for about 20 minutes.)
- Spread dough onto pizza stone (of baking sheet if you’re like me) and top in the following order: sauce, sausage, half of the onions, fontina, other half of onions, sliced peppers.
- Bake according to your dough directions (or until crust is golden and browned on bottom.)
- Drizzle pizza with honey and top with fresh basil!
- Slice, serve and ENJOY!
*Thanks to The Kitchn for breaking down the onion caramelization process for me.