This dish was prepared for the subreddit, /r/52weeksofcooking, for the week 19 theme of carmelisation. These onions took really long to cook but they were oh so worth it. I used the marinara sauce recipe for the sauce
- Make the dough first; stir water, sugar, yeast together until dissolved. Add the olive oil, salt, italian seasoning, and garlic. Stir in the flour until well blended.
- Let dough rest 10 minutes and then cover until the rest of the ingredients are ready.
- Place the sliced onions into a large skillet and heat over low heat. Occasionally toss the onions as they caramelise over the next hour. They should turn brown and sugary.
- Towards the end of cooking the onions, prepare the red pepper; turn on the broiler. Using tongs, place the pepper on the top oven rack until it’s black and charred all over, turning the pepper as you go.
- Remove the pepper and place it in a bowl. Cover and let sit for about 10 minutes, until the skin loosens.
- Remove the skin from the pepper and slice into strips.
- Once the onions are done cooking, transfer them to bowl and add the sausages to the skillet.
- Cook the sausage until browned (about 7 minutes).
- Place a cast iron skillet in the oven and start to preheat the oven to 425 degrees.
- VERY lightly coat a pie pan with olive. Pat the dough into the pan using fingers dipped in olive oil.
- Top the pizza dough with marinara, cheese, onions, red pepper, and sausage.
- Bake the pizza in the pie pan for 10 minutes and then transfer the pizza to the hot cast iron skillet for an additional 5 to 10 minutes until the crust is cooked through and golden brown.
You can use any number of toppings or sauce with this. Also, you can experiment with the dough like using V-8 instead of water. It looks weird but turns out delicious