This savory andouille sausage pizza with
an onion confit, sun-dried tomatoes and mozzarella and Parmesan
cheese was created by Chef Jan Birnbaum.
Sausage
Pizza with Onion "Confit" and Wisconsin Cheeses
- 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 tablespoons white wine
1/2 tablespoon 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 ounces) shredded fontina cheese
3/4 cup sun-dried tomatoes in garlic-herbed olive oil, patted
dry, sliced or cut in chunks
4 ounces andouille sausage links, sliced 1/4-inch thick
3/4 cup (3 ounces) shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons 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°F
(220°C). 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.
Makes 1 (12-inch) pizza.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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