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!
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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?!
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!
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.