May 22, 2010


1 c. olive oil
6 c. thinly sliced yellow sweet onion (about 3 lbs.)
Freshly ground black pepper
4 or 5 garlic cloves, minced or pressed
3/4 lb. hot Italian sausage, cooked & sliced into 1/2 inch thick pieces
1/2 c. dry white wine
3 tbsp. chopped fresh parsley
Basic Pizza Dough
Cornmeal, if using a pizza peel
2 c. (about 10 oz.) shredded Italian Fontina cheese
2 c. (about 8 oz.) shredded Mozzarella cheese
1/2 c. (about 2 oz.) freshly grated Parmesan cheese

Red sweet pepper, julienned, for garnish
Fresh parsley sprigs (preferably flat-leaf Italian type) for garnish

Heat 1/2 cup of the olive oil in a large heavy skillet over medium heat. Add the onion, stir to coat with the oil, reduce the heat to medium-low, cover, and cook, stirring occasionally, until the onions are soft and have just begun to color, about 30 minutes. Remove the cover, sprinkle with salt and pepper to taste, increase the heat to medium and cook uncovered, stirring frequently, until the onion is deep golden and caramelized, about 25 minutes.Add the garlic and sausage slices to the onions. Place over high heat, stir in the wine, and cook, stirring constantly, until the wine is reduced but the mixture is still moist, about 3 minutes. Stir in the chopped parsley.

Prepare the dough and preheat the oven as directed in the basic recipe.
Shape the pizza dough as directed in the basic recipe. Brush dough all over with olive oil, then top with the Fontina and Mozzarella cheeses, 1/4 cup of the Parmesan cheese and the onion and sausage mixture, leaving a 1/2 inch border around the edges. Drizzle evenly with olive oil.
Transfer the pie to the preheated baking surface and bake as directed in the basic recipe. Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil. Sprinkle with the remaining 1/4 cup Parmesan cheese and garnish with sweet pepper and parsley sprigs. Slice and serve immediately.

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