This Italian Sausage & Caramelized Onion Pizza is totally worth skipping take out for! It’s a great recipe to make any day of the week!
I feel like I’ve been on the biggest pizza kick lately. All I want to do is make 20 different kinds of pizza and snack of them all day. I’ve decided I need a “Pizza Week” in my life, I just don’t know when I’ll be debuting it on the blog. What do you think kids? Maybe August?!
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I completely adore caramelized onions, and Italian sausage sounded like the perfect pairing. I planned on adding feta cheese to this pie for a little tang, but it didn’t make it on my shopping list so I forgot it. It happens. The sweetness from the onions and the bite from the Italian sausage is just SO good. I was the only one who ate this pizza. Not because no one else liked it (I got to eat it alone since Mike had band practice), but because it was gone in a 24 hour period while I stood in front of the fridge eating the leftovers the next day. Oops! Guess I’ll just have to make another one!
Italian Sausage & Caramelized Onion Pizza
Ingredients
- 1 tablespoon unsalted butter
- 1 sweet onion peeled, halved, and sliced thin
- 1/2 pound Mild Italian Sausage not links!
- 1/2 recipe Homemade Pizza Dough or store-bought
- 1/2 cup marinara sauce
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Melt butter in a large skillet over medium heat. Add onion slices; stir to separate the slices into individual pieces. Cook until onions just begin to brown - about 5 minutes stirring occasionally. Reduce heat to medium-low and cook until onions are tender and caramelized, about 15 to 20 minutes. Remove to a bowl; set aside.
- Preheat oven to 500 degrees F.
- Using the same skillet, add Italian sausage and return heat to medium. Cook until sausage is browned and cooked through, about 5 to 8 minutes. Drain; set aside.
- Roll out pizza dough to a 14 to 16" round {depending on your baking sheet/pizza stone size}, and place on baking sheet or pizza stone.
- Bake dough for 5 mins. Carefully remove crust from oven.
- Top with a thin-ish layer of marinara to within 1/2-inch of the dough edge.
- Then top with sausage and almost all the onions. Sprinkle pizza evenly with cheese, and the remaining onions.
- Bake for another 8 to 12 minutes until cheese is bubbly, crust edges are golden brown and the bottom is crispy. Remove from oven, slice, and eat!
Nutrition
Jen says
What a perfect little recipe. Nice sequence/ timing, perfectly simple ingrediets and the final pizza had a sweet and savory quality. Thanks for posting this!
Cathy A says
O.M.G. this pizza was so good. We could not stop eating it. Each week my husband and I try a new pizza usually based on a main dish/sandwich. When I saw this recipe how could I say no to sausage and onions? I did substitute the marinara with a very thin layer of sour cream, and added cajun seasoning (newest addiction and adding it to everything) to the onions. Doubled the onions and hot italian sausage, but we make a big pizza. This will be made again! And soon!! Thank you for the recipe!!!
Julie says
I’m so so glad you enjoyed this recipe Cathy! Thank you for sharing!! That sour cream sauce sounds amazing! I could put sour cream on everything!! I will have to give it try next time. 🙂
Alli says
This looks seriously AMAZING. I’m not huge fan of both sausage and caramelized onions but combining them in this delicious thing…mmmmm.
Joan says
Pizza was great! Added some diced green peppers too. Recipe is a keeper!
Julie says
I’m so glad you liked it Joan!
Amanda says
Um, this was so yummy! Instead of marinara I used some sun dried tomato pesto I needed to use up. The flavors were delicious! I’m all over anything caramelized! ?
Julie says
I love sun-dried tomatoes!! I have to try that next time. So glad you like the recipe!
Kelsey says
Soooooo good! Got HT pizza dough and added carmalized mushrooms and red pepper flakes cuz I like a little heat! So flavorful!
Denese says
I plan to try this pizza soon, if you had remembered your feta when would you have put it on the pie? I love feta so I won’t forget to get some!
Julie Espy says
Hi Denese! I would put the feta on before baking because I love when it gets all golden, but you could put it on after for a cool salty pop too.
Tina says
Hi Julie! Can’t wait to try this, but wondering if you had topped with feta would you still use some mozzarella too? …or just top with only the feta?
Julie Espy says
Hi Tina! Yes, still use mozzarella and then sprinkle of some feta. It adds a nice tangy flavor and you still get all the melty cheese yumminess from the mozzarella. 🙂
K says
I made this pizza and made French onion soup from scratch, Simply Ming had a great recipe for the soup. Both the Soup and Pizza was a PERFECT dinner.
Laura J Schwartz says
I love that the recipe makes enough for two pizzas. Can the other half be frozen, rather than sit in the refrigerator? Would it have to defrost in the fridge, or can it sit on the counter?
I made the Caramelized Onion and Sausage pizza last week, and my husband and I both loved it. YUM! You mentioned in the write up using feta cheese, and I would like to try that, but how much feta would you suggest?
Thank you for making our baking so delicious!
Julie Espy says
Hi Laura! I haven’t tried freezing the pizza, but I’d say you for sure could do that. You’d need to par-bake the crust at 450 degrees F for 3 to 5 minutes and then cool it completely. Top the pizza with sauce, cheese, and toppings and then freeze it on a baking sheet (about 3 hours?!). Then cover with plastic wrap and foil and return it to the freezer. Bake the pizza right from the freeze at 550 degrees F for 8 to 10 minutes, or until the cheese is nice and bubbly and the crust is golden.
For the feta cheese, I just sprinkle some over the top I don’t really measure it. Since feta has a strong flavor, less is more. Maybe 2 to 3 tablespoons?! 🙂
Julie Cambell says
This pizza was amazing. Has to be my new favourite! My husband devoured it!