Caramelized Onion and Sausage Pizza

16 09 2009


Hey everyone, remember me?  For those that didn’t know… I moved back to San Francisco the last few weeks.  I loved Austin of course, but San Francisco is my home and I’m glad to be back.  So to celebrate, I made an amazing pizza!

The first time I tried a carmelized onion pizza was when I was in Rome.  It was so simple… just a crisp crust and sweet onions.  That was it.  And I couldn’t get enough of it.  So I finally decided to try my hand at it.  I was in for a surprise though.  To carmelize the onions took much longer than I thought….


I started with three very large onions.


Cut the onions into half-rings.


Sauté the onions in a big pot with olive oil.


Keep cooking the onions until they take on a brown color. And become thick.


And then keep cooking at a low heat until the onions dry out and get really caramelized and sweet.  It takes a LONG time!  Like 40 minutes or longer.


I decided it would be good to add some spicy sausage to my pizza too.


For the dough… dissolve yeast in warm water and sugar.


Add flour…


Use a dough hook to knead the dough.  It’s much easier than doing it by hand.


And finally… I added a balsamic vinegar reduction to the top of the pizza.  It’s really easy to make, but it will make your kitchen STINK!  So open the windows and doors.


You can eat the pizza with or without arugula on top.

Caramelized Onion and Sausage Pizza

Serves 8


3 tablespoons butter

2 tablespoons extra-virgin olive oil

3 large onions. thinly sliced

Salt and pepper

2 teaspoons sugar

1 lb spicy Italian sausage

1 c balsamic vinegar

8 oz buffalo mozzarella (sliced)

3 c arugula


1 (.25 ounce) package active dry yeast

1 cup warm water

2 cups bread flour

2 tablespoons olive oil

1 teaspoon salt

2 teaspoons white sugar


  1. In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.
  2. Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.
  3. While onions are cooking, brown sausage in a shallow frying pan.
  4. Cook balsamic vinegar on med-high in small saucepan until reduced by half of volume.
  5. Pizza Dough: In a mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  6. Add 2 cups bread flour, olive oil, salt, white sugar to the yeast mixture; blend with paddle attachment to combine.
  7. Replace paddle attachment with dough hook and beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  8. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape.
  9. Add caramelized onions, sausage, and sliced mozzarella to the top of pizza.
  10. Cook in oven for approximately 20 minutes or until cheese is melted and crust is brown.
  11. Top pizza with arugula and drizzle balsamic reduction over pizza.



4 responses

18 09 2009

This looks yum yum (sans the sausage). The dessert pizza you created the other night was absolutely delicious. Will you put that recipe on the blog?

27 09 2009
Anne Marie

Honestly Will, that looks divine. I think you should make it for me sometime!

20 12 2009

My dad stumbled upon your site and directed me here because we’re Spendloves (and always interested in other ones) but I definitely thought we must be related since I made that pizza recently (w/arugula). Yum!
I also recently went to SF and fell in love with Stonehouse olive oil, but I guess that is probably just a coincidence. I didn’t try their vinegar yet.

3 02 2010

Astounding recipe! The pizza was delicious! I substituted mushrooms for the sausage. Its an excellent vegetarian option. You don’t miss the meat at all. Already looking forward to making it again.

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