| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 35g | 12g | 45g |
| sugars | fibre | protein | salt |
| 7g | 4g | 22g | 1.2g |
There’s nothing quite like a mouthful of this Sausage and Tropea Onion Pizza to bring a little slice of Italian serenity to your Rocky Mountain abode. In an endeavor to create a pizza which brings the robust meaty flavors of Colorado’s game to the light, tangy fare of a Mediterranean kitchen, this vegetable-based recipe just might make you fall in love with pizza all over again. 
The Culinary Crossroads
Bringing together the sweet Italian sausage and the unmistakable asterisk sweetness and slight crunch of the Tropea onion, this pizza declares a delicioso détente between Old World subtlety and New World gusto. Akin to the ubiquitous pepperoni pizza or the rich and hearty meat lover’s, the Sausage and Tropea Onion Pizza stands apart thanks to the vegetable-based profile which provides it a unique edge. Add this pizza to a meal with Zucchini Feta Dill Casserole or Antipasto for an Italian spread that’ll impress.
Health Benefits that Sing from the Summit
But we’re not just about flavor here; we’re conscious of the health benefits too. Packed with a medley of garden-fresh vegetables and lean protein, this pizza travels an extra mile in keeping you nourished. Tropea onions aren’t just a sensation on the tongue; they are high in vitamin C and are known for their antioxidant properties. Coupled with the lycopene-packed tomato sauce and the healthy fats from olive oil, this recipe is a true blend of flavor and health benefits.
So, whether it’s a small gathering with loved ones or your significant other, trust the Sausage and Tropea Onion Pizza to not just fill the stomachs, but also the hearts. Because dining isn’t only about the food, it’s about the memories created and cherished around the table.
From my homestead in the Rockies to your table, happy cooking!
What You’ll Need
- 1 lb pizza dough
- 2 tablespoons olive oil
- 1 lb sweet Italian sausage
- 2 large Tropea onions, thinly sliced
- 2 cloves garlic, minced
- 2 cups shredded mozzarella cheese
- 1 cup tomato sauce
- 1/2 cup fresh basil leaves, torn
- Salt and pepper to taste
Method
Step One
Preheat your oven to 475 degrees F (245 degrees C). If you have a pizza stone, place it in the oven while preheating.
Step Two
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the sweet Italian sausage and cook, breaking it up with a spoon, until it is browned and cooked through. Remove the sausage with a slotted spoon and set aside.
Step Three
In the same skillet, add the thinly sliced Tropea onions. Cook, stirring occasionally, until the onions are softened and caramelized, around 15 minutes. Add the minced garlic in the last minute of cooking. Season with salt and pepper to taste.
Step Four
On a floured surface, roll out your pizza dough to your desired thickness. Carefully remove the hot pizza stone from the oven, if using, and sprinkle it with a little flour. Transfer the dough to the pizza stone or a large baking sheet.
Step Five
Spread the tomato sauce evenly over the surface of the dough, leaving a border for the crust. Sprinkle half of the shredded mozzarella cheese over the sauce. Top with the cooked sausage and caramelized onions. Sprinkle the rest of the cheese over top.
Step Six
Transfer the pizza (on the stone or baking sheet) to the oven. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Step Seven
Remove from the oven and let sit for a few minutes to cool. Top the pizza with fresh torn basil leaves, cut into slices, and serve immediately.
