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Three Cheese Pizza
with Caramelized Onion
with Hot Italian Pork Sausage
Active:
30m
Total:
40m
Fontina, romano, and fresh mozzarella cheese deliciously melt together over a flavorful tomato sauce that’s seasoned with fresh garlic and classic dried Italian herbs like basil and oregano.
Details
Fontina, romano, and fresh mozzarella cheese deliciously melt together over a flavorful tomato sauce that’s seasoned with fresh garlic and classic dried Italian herbs like basil and oregano.
Nutrition per serving
45g Of Protein
Ingredients
10 oz
Hot Italian Pork Sausage
16 oz
Pizza Dough
2 clove
Garlic
1 each
8-oz can Tomato Sauce
4 oz
Fresh Mozzarella Cheese
1 tbsp
Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
1 each
Yellow Onion
2 oz
Fontina Cheese
¼ cup
Grated Romano Cheese
¼ tsp
Crushed Red Pepper Flakes
1 tbsp
Apple Cider Vinegar
2 tsp
Honey
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Finish the pizza & serve your dish
Transfer the baked pizza to a cutting board. Evenly top with the caramelized onion and remaining romano. Cut the finished pizza into equal-sized pieces. Enjoy!
step 2
Caramelize the onion
Meanwhile, halve, peel, and thinly slice the onion. Rinse and wipe out the pan used to make the sauce. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter), honey, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.
step 3
Assemble & bake the pizza
Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, spread the sauce onto the prepared dough. Evenly top with the grated fontina, mozzarella pieces, and half the romano; season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
step 4
Prepare the ingredients
Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Peel and roughly chop 2 cloves of garlic. Grate the fontina on the large side of a box grater. Tear the mozzarella into small pieces.
step 5
Make the sauce
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened and the sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
Instructions
step 1
Finish the pizza & serve your dish
Transfer the baked pizza to a cutting board. Evenly top with the caramelized onion and remaining romano. Cut the finished pizza into equal-sized pieces. Enjoy!
step 2
Caramelize the onion
Meanwhile, halve, peel, and thinly slice the onion. Rinse and wipe out the pan used to make the sauce. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter), honey, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.
step 3
Assemble & bake the pizza
Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, spread the sauce onto the prepared dough. Evenly top with the grated fontina, mozzarella pieces, and half the romano; season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
step 4
Prepare the ingredients
Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Peel and roughly chop 2 cloves of garlic. Grate the fontina on the large side of a box grater. Tear the mozzarella into small pieces.
step 5
Make the sauce
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened and the sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
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