Sausage and caramelised onion pizza

  • 2 pizzas
  • 1 hour 30 minutes plus rising time
5.00

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.

First published in 2024

Ingredients

Metric

Imperial

Pizza base

Tomato sauce

Caramelised onions

Toppings

Method

1

Begin by preparing the pizza dough. Mix the flour, yeast, sugar and salt together in a big mixing bowl

2

Mix the water and oil together, then stir into the dry ingredients

  • 300ml of warm water
  • 50ml of olive oil, plus extra for greasing
3

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)

4

Lightly grease the mixing bowl with some oil

5

Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size 

6

Preheat your pizza oven for cooking the pizza

7

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 

8

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

9

For the caramelised onions, melt the butter in a large pot over medium heat before adding in the sliced white onions and thyme sprig 

10

Cook with the lid on until the onions have softened, then remove the lid and add the caster sugar 

  • 1 tsp caster sugar
11

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

12

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

13

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 

14

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 

15

Use your fingers to press down the centre of the dough and create a crust 

16

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 

17

Remove from the oven and garnish with a sprinkle of fresh parsley 

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