It is Holiday Recipe Club time again! Want to join the fun? Make sure to contact Erin for all the details on Holiday Recipe Club. It is a fun blog hop with a little ingredient challenge thrown in for good measure.
Today we are celebrating Mardi Gras with challenge ingredients of either Andouille Sausage, Bananas, or Bourbon. I had a few links of Andouille Sausage in my freezer already, so I knew what I was going to use 🙂 I didn’t want to go traditional with New Orleans style food though, so I had to think a little out of the box. I almost did a creamy pasta, but in the end decided on pizza. This pizza was fun, and definitely not our normal style pizza. I just used a little garlic and oil for the sauce, but my husband thought a white sauce or even an Alfredo sauce would make it over the top good! The caramelized onions were a great sweet contrast to the spicy sausage. If you had Fontina Cheese, I think that would make a great swap for the traditional Mozzarella.
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Caramelized Onion and Andouille Pizza
Pizza dough (store bought or your favorite recipe)
1 large onion, sliced
2 cloves garlic, crushed
1/4 cup olive oil
1/2 pound Andouille Sausage
1 1/2 cups Mozarella Cheese
Salt and Pepper to taste
Preheat oven to 450 degrees. Grease a large cookie sheet and sprinkle with corn meal.
Heat a large skillet over low heat. Add 1 Tbls of olive oil and the onions. Cook, stirring often for about 30 minutes. Season with salt. You want them to turn a light brown, caramel color (but brown from a high heat). In a separate pan heat remaining oil and garlic over a low heat. You are just infusing the oil with the garlic flavor. Brown Andouille Sausage, drain over paper towels.
Spread dough into about a 12 inch circle. Brush with garlic oil (you will probably have some leftover). Sprinkle with the caramelized onions, sausage and cheese. Season with a little black pepper. Bake for about 15 minutes.
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James
Tuesday 29th of January 2013
Love the sound of this and I'm gonna make it for my friends this weekend but I have a question. What is the purpose of the corn meal on the pan? Can I substitute anything else?
Erin
Tuesday 29th of January 2013
It helps to make sure the crust doesn't get soggy. Sometimes the direct contact with the nonstick spray it can get a little soggy. I can't think of a substitute, maybe just a light sprinkle of flour would work. I hope you enjoy!
PostCollegiate
Thursday 1st of March 2012
I'm always looking for new things to do with andouille sausage - this looks DELICIOUS!
kita
Sunday 26th of February 2012
Oh hello beautiful! You are calling my name. Caramelized onion and andouille pizza - this sounds like a combination made in the heavens.
BigFatBaker
Friday 24th of February 2012
I am loving your pizza! The bf and I often make our own pizza (instead of ordering) - we will have to try this next time. I love the fontina suggestion too, that sounds delicious.
anniebakes
Thursday 23rd of February 2012
I love homemade pizza and this looks super delish!! anne