Monday, March 5th, 2007
1/4 teaspoon olive oil
1 large red onion, thinly sliced
1/4 tablespoon maple syrup or light brown sugar
1/4 tablespoon balsamic vinegar
1 teaspoon dried basil
2 hot italian sausage links
1/2 cup pepperoni
1 cup italian arrabiata tomato sauce
pizza dough, rolled into 18" to 19" round as needed
1/2 cup shredded fontina
1/2 cup crumbled goat cheese
1/2 cup shredded romano
1/2 cup shredded mozzarella
1/4 teaspoon toasted fennel seeds
1/4 teaspoon crushed red pepper
In a large nonstick saute pan, heat olive oil over medium heat. Saute onion stirring frequently, for about 10 minutes, until carmelized to golden brown. Stir in maple syrup, vinegar and dried basil; set aside.
Cook italian sausage in a saute pan until golden brown and slice into two halves lengthwise. Cut sausage into 1/4" strips at an angle.
Roll out pizza dough and spread the arrabiata tomato sauce over the dough, leaving a 1/2" border. Arrange cheese blend on top; top with onions, sausage strips and pepperoni. Sprinkle with toasted fennel seeds and crushed red pepper.
Preheat oven to 475F with pizza stone. Bake for 12 to 14 minutes until crust is crisp.