Caramelized Onion and Turkey Sausage Pizza

This pizza is a definite crowd-pleaser that is sure to satisfy everyone in the house!

Yield: Serves 6 (serving size: 1 wedge)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 28 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 0.0%
  • Fat: 13.5g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 16.9g
  • Carbohydrate: 26.8g
  • Fiber: 1.4g
  • Cholesterol: 35mg
  • Iron: 1.8mg
  • Sodium: 487mg
  • Calcium: 295mg

Ingredients

  • 1 (8-ounce) ball Pizza Dough
  • 1 tablespoon olive oil
  • 1 1/2 cups vertically sliced onion
  • 1 teaspoon sugar
  • 1/8 teaspoon kosher salt
  • 5 ounces sweet turkey Italian sausage links
  • 1/2 cup Pizza Sauce
  • 8 ounces shredded part-skim mozzarella cheese (about 2 cups)

Preparation

  1. 1. Place Pizza Dough on a large sheet of parchment paper. Cover with a damp towel; let rise in a warm place (85°), free from drafts, 45 minutes.
  2. 2. Preheat oven to 500°.
  3. 3. While dough rises, heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; cook 5 minutes, stirring frequently. Sprinkle with sugar and salt. Continue cooking 15 to 20 minutes or until deep golden brown, stirring frequently.
  4. 4. Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well.
  5. 5. Roll dough into a 12-inch circle on parchment paper. Crimp edges of dough with fingers to form a rim. Slide dough and parchment paper onto a large baking sheet. Place on bottom rack in oven. Bake at 500° for 5 minutes.
  6. 6. Spoon Pizza Sauce onto crust, spreading to rim. Top with cheese, onion, and sausage. Bake an additional 10 minutes or until crust is golden and cheese melts. Remove from oven; let stand 5 minutes. Cut into wedges.
  7. Note: If using refrigerated Pizza Dough, let dough rise as directed in step 1 for 1 hour. Proceed as directed in recipe.
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