2-1/3 cups flour
1-1/2 tsp instant dry yeast
1/4 tsp salt
4 tsp sugar
1 cup hot tap water
Mix 1 cup of flour, yeast, salt, and sugar. Stir in hot tap water until well blended. Stir in additional cup of flour. Dough will become stiff. Turn out onto floured board and knead with remaining flour (you may use more or less flour – depending on the “stickyness” of your dough). After set aside dough after it has been kneaded, drizzle a small amount of olive oil in your mixing bowl (I usually wash the mixing bowl out before I do this step). Place dough in mixing bowl and turn to coat with the olive oil. Set aside in a warm spot until dough has doubled in size.
Caramelizing the Onions:
2 large onions
1 Tbsp butter
1 Tbsp olive oil
1/8 cup red cooking wine
Peel and dice the onions. It’s important to have all the onion pieces roughly the same size and shape so they cook evenly. Otherwise, smaller pieces will burn before the larger ones caramelize. Heat the pan over medium heat, then add the oil and continue to heat.
Stir them together immediately so each onion piece is coated with some of the oil. The temperature of the oil will drop.
Keep stirring from time to time, perhaps every 15 to 30 seconds. The onions will lose as much as two-thirds of their volume as the water within them evaporates, and then they’ll begin to brown.
I spread my crust out on my Pampered Chef pizza stone and put a layer of Rinaldi traditional pizza sauce. This sauce has a slightly sweet flavor and I thought it would be perfect on the pizza! I then spread out an 8 oz. package of part-skim Mozzerella cheese on top of the sauce, scattered the caramelized onions on top of the cheese and then loaded it with the cooked sausage bits. I baked this on the lowest rack of my oven for 15 minutes and another 10 minutes on the middle rack to brown the cheese a little. I think I would cut the middle rack baking down to 5 minutes as the crust was a little darker than I wanted it to be.