Andouille Pizza with Onion

Andouille Pizza with Onion "Confit" and Cheeses

prep time

minutes
cook time

minute
servings
1

Ingredients

















Cooking Instructions

For onion confit:


1

Heat the olive oil over medium heat in a heavy-bottomed saucepan. Add the onions, stirring to coat with the oil and separate into rings. Cook until soft over low heat, 5 to 8 minutes. Add the vinegar, wine, salt, and sugar. Stir; bring to a boil. Place the lid on the pan slightly askew; lower the heat to simmer and cook for 30 minutes, stirring occasionally. Remove the lid, keeping at a simmer, and continue cooking 30 additional minutes, or until the onions are very soft and the liquid is reduced. Do not brown or scorch. Remove from the heat; set aside.


For pizza:


1

Heat oven to 425°F. If using a pizza stone, place the stone in a cold oven and heat. If using dough, roll into a 12- to 14-inch circle or a rectangle. Place on a baking sheet to transfer to the stone, or on a pizza pan. Brush the edges of the dough with olive oil. Spread the onion confit over the dough or prepared crust, leaving a 1/2-inch bare edge. Sprinkle with the fontina. Sprinkle the tomatoes and andouille rounds evenly over the fontina. Sprinkle the mozzarella over the whole pizza. Slide onto the pizza stone or place the baking pan in the oven. Bake the pizza about 10 minutes, or until golden brown. Sprinkle the hot pizza with parmesan and parsley.


Ingredients

















Cooking Instructions

For onion confit:


1

Heat the olive oil over medium heat in a heavy-bottomed saucepan. Add the onions, stirring to coat with the oil and separate into rings. Cook until soft over low heat, 5 to 8 minutes. Add the vinegar, wine, salt, and sugar. Stir; bring to a boil. Place the lid on the pan slightly askew; lower the heat to simmer and cook for 30 minutes, stirring occasionally. Remove the lid, keeping at a simmer, and continue cooking 30 additional minutes, or until the onions are very soft and the liquid is reduced. Do not brown or scorch. Remove from the heat; set aside.


For pizza:


1

Heat oven to 425°F. If using a pizza stone, place the stone in a cold oven and heat. If using dough, roll into a 12- to 14-inch circle or a rectangle. Place on a baking sheet to transfer to the stone, or on a pizza pan. Brush the edges of the dough with olive oil. Spread the onion confit over the dough or prepared crust, leaving a 1/2-inch bare edge. Sprinkle with the fontina. Sprinkle the tomatoes and andouille rounds evenly over the fontina. Sprinkle the mozzarella over the whole pizza. Slide onto the pizza stone or place the baking pan in the oven. Bake the pizza about 10 minutes, or until golden brown. Sprinkle the hot pizza with parmesan and parsley.


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