Italian Sausage and Caramelized Onion Pizza
Pizza dough without yeast? Yes! You can make the perfect no yeast pizza dough and I’m going to show you how with this Italian Sausage and Caramelized Onion Pizza. I developed this pizza dough after running out of yeast and was not able to buy any. Perfectly tender dough that bakes to a thin, crispy Neapolitan-style crust is achieved by using baking powder and allowing the dough to rest after kneading.
There are no floppy pizza slices here (look at the picture below). Every slice is crispy and able to hold itself up without having to do the ‘New York pizza slice fold’. If you don’t know what this is, Google it, you’ll know.
The dough recipe is the same I use for all my other pizzas that use yeast: Spring Vegetable Pizza and Grilled Margherita Pizza. A versatile dough that you can make with or without the yeast, cooks’ choice.
This Italian Sausage and Caramelized Onion Pizza may be my favorite that I have made up to now. Italian sausage is a great ‘cheat’ way to add a ton of flavor (I love mixing it in meatloaf, meatballs and adding to marinara sauce).
Sweet or spicy Italian sausage can be used – again, cooks’ choice. My other favorite topping is caramelized onions that is delicious paired with the sausage. I have a recipe for curry caramelized onions that I use, I just simply omit the spices. You know that caramelized onions are delicious in and on just about any savory dish.
This is a sauce less pizza. Instead, I opted for sweet cherry tomatoes. The mozzarella I use is a good quality fresh mozzarella (dried of any moisture) but any favorite you like is fine to use.
No. Since the sausage is crumbled and in a very hot oven for 20 minutes, this is enough time to cook it well. The tell-tale is the edges of the crumble will get a little crust. You can see it in some of the close-up pics.
When I’m making pizza dough, I like to double the recipe and make one pizza to eat now and one ball of dough to freeze. Simply wrap the dough ball (after resting) in plastic wrap and store in a well-sealed freezer bag. Defrost at room temperature or overnight in the fridge.
2 Comments on “Italian Sausage and Caramelized Onion Pizza”
My favorite toppings. I had never made carmelized onions before and they are so easy. Thank you 🙂
I love this combination too and congratulations on your onion success 🙂