Sausage and caramelised onion pizza
This moreish pizza is topped with hunks of browned hot Italian sausage and sweet, slow-cooked caramelised onion. The crisp crust was made with Allinson's Strong White Bread Flour, for a beautifully soft and supple dough. If you can't find hot Italian sausage meat, you can also use regular Italian sausage meat and mix in some chilli flakes. If you don't have a pizza oven, this can also be made in a regular oven preheated for an hour at its highest setting. The pizza will take about 10–15 minutes to cook.
Ingredients
Metric
Imperial
Pizza base
- 500g of Doves Farm Organic Strong White Bread Flour
- 7g of Doves Farm Quick Yeast, 1 sachet
- 1 tsp golden caster sugar
- 2 tsp salt
- 300ml of warm water
- 50ml of olive oil, plus extra for greasing
- semolina, for dusting
Tomato sauce
- 300ml of passata
- 1 bunch of fresh basil, roughly chopped
- 1 tsp dried oregano
- 1/2 tsp cane sugar
- salt and pepper, to taste
Caramelised onions
- 20g of salted butter
- 2 white onions, finely sliced
- 1 sprig of thyme
- 1 tsp caster sugar
- 50ml of beef stock
- salt and pepper, to taste
Toppings
- 1 dash of vegetable oil
- 600g of hot italian sausage meat
- 125g of fior di latte mozzarella, sliced
- 1 handful of parsley leaves, finely chopped
Method
Begin by preparing the pizza dough. Mix the flour, yeast, sugar and salt together in a big mixing bowl
- 500g of Doves Farm Organic Strong White Bread Flour
- 7g of Doves Farm Quick Yeast, 1 sachet
- 1 tsp golden caster sugar
- 2 tsp salt
Mix the water and oil together, then stir into the dry ingredients
- 300ml of warm water
- 50ml of olive oil, plus extra for greasing
Tip the pizza dough onto a lightly flour-dusted surface and knead for 10 minutes (or use the dough hook attachment on your stand mixer for 5 minutes)
Lightly grease the mixing bowl with some oil
Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size
Preheat your pizza oven for cooking the pizza
Next, prepare the tomato sauce. In a large bowl, mix together the tomato passata, chopped basil, oregano and sugar before seasoning to taste with salt and pepper
- 300ml of passata
- 1 bunch of fresh basil, roughly chopped
- 1 tsp dried oregano
- 1/2 tsp cane sugar
- salt and pepper, to taste
Once risen, divide the dough into two pieces – while you're working on one piece, keep the other one under the tea towel to stop it drying out
For the caramelised onions, melt the butter in a large pot over medium heat before adding in the sliced white onions and thyme sprig
- 20g of salted butter
- 2 white onions, finely sliced
- 1 sprig of thyme
Cook with the lid on until the onions have softened, then remove the lid and add the caster sugar
- 1 tsp caster sugar
Stir well, and continue cooking until the onions reach a rich golden brown colour, adding a splash of beef stock as needed, and seasoning with salt and pepper once cooked
- 50ml of beef stock
- salt and pepper, to taste
Meanwhile, brown the sausage meat. Add the vegetable oil to a frying pan over a medium-high heat and cook the sausage meat until golden brown, using a wooden spoon to break it up as it cooks. Once cooked through, remove from the heat and set aside
- 1 dash of vegetable oil
- 600g of hot italian sausage meat
Once the dough has risen, divide the dough into two pieces – while you're working on one piece, keep the other one under the tea towel to stop it drying out
Roll a piece of dough out as thin as you can get it on a lightly-floured surface, then transfer it to a pizza peel dusted with semolina
Use your fingers to press down the centre of the dough and create a crust
Spoon the tomato passata sauce onto the base of the pizza, and top with the sliced mozzarella, caramelised onions and sausage meat. Cook in the pizza oven for around 1 minute, turning every 10 seconds, or until bubbly and cooked through
- 125g of fior di latte mozzarella, sliced
Remove from the oven and garnish with a sprinkle of fresh parsley
- 1 handful of parsley leaves, finely chopped
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