Italian Sausage Caramelized Onion Pizza Recipe

I’m sharing my Italian sausage and Caramelized Onion Pizza because one unexpected swap in the topping lineup has readers begging for the recipe.

I never thought I’d skip takeout until this Caramelized Onion Pizza showed up on my counter. The combo of spicy Italian sausage and sweet caramelized notes is weirdly addictive, makes you wonder how something so simple can feel so luxe.

I used Homemade Pizza Dough once and never looked back, the crust bubbles and flaws make every slice worth arguing over. It’s messy, imperfect, totally craveable, and it kept me poking the oven like a teenager waiting for a text.

If you like bold contrasts and small kitchen victories, this one’s gonna make you pause and smile.

Ingredients

• Yeasty dough gives carbs and chew, not very nutritious but totally satisfying.
• Caramelizing onions makes them sweet and jammy, they add fiber and depth.
• Italian sausage brings protein and fat, packs meaty spicy flavor, can be salty though.
• Mozzarella melts creamy, provides protein and calcium, mild milky flavor that stretches.
• Extra virgin olive oil adds fruity fat and helps caramelize onions and crisp crust.
• Parmesan adds sharp umami, salty bite and a nutty savory finish to each slice.
• Garlic gives a small punch of aroma and depth, use sparingly or it overpowers.
• Fresh basil brightens with herbal sweet peppery notes, it makes the pizza taste lighter.

Ingredient Quantities

• 1 pound pizza dough store bought or homemade
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 large yellow onions thinly sliced
• 1 teaspoon granulated sugar
• 12 ounces Italian sausage sweet or hot casings removed
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup pizza sauce or marinara optional
• 8 ounces shredded whole milk mozzarella about 2 cups
• 1/4 cup freshly grated Parmesan
• 1 tablespoon cornmeal or flour for dusting
• 1 clove garlic minced optional
• 6 to 8 fresh basil leaves torn optional

How to Make this

1. Take dough out of the fridge to warm to room temp while you preheat oven to 500°F and place a pizza stone or an inverted heavy baking sheet on the middle rack.

2. Heat 1 tablespoon extra virgin olive oil and 1 tablespoon butter in a large skillet over medium-low heat, add the thinly sliced onions and 1 teaspoon granulated sugar, season lightly with a pinch of salt, then cook low and slow stirring every few minutes until deeply golden and sweet, about 25 to 30 minutes; if they start to stick add a splash of water to deglaze.

3. In a separate skillet over medium-high heat crumble the Italian sausage (casings removed) and cook until browned and cooked through, breaking into bite sized pieces, then season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper and drain off any excess fat, leaving a little for flavor.

4. Sprinkle a pizza peel or baking sheet with 1 tablespoon cornmeal or flour so the dough wont stick; on a lightly floured surface gently stretch or roll the dough to a roughly 12 inch circle, pressing out big air pockets but not overworking it.

5. Transfer the stretched dough to the peel or a piece of parchment on the baking sheet. Brush the rim lightly with the remaining 1 tablespoon olive oil mixed with the minced garlic if using, this gives a nice flavored crust.

6. If you want sauce spread about 1/2 cup of pizza sauce or marinara thinly over the center leaving a 1/2 inch rim; dont overload with sauce or the crust will get soggy.

7. Sprinkle about 8 ounces shredded whole milk mozzarella (about 2 cups) evenly, scatter the cooked sausage and caramelized onions over the cheese, then finish with 1/4 cup freshly grated Parmesan.

8. Slide the pizza onto the preheated stone or place the baking sheet into the oven and bake 8 to 12 minutes until the crust is golden and cheese is bubbly and starting to brown; ovens vary so check at 8 minutes.

9. Remove pizza, let rest 2 to 3 minutes, tear 6 to 8 fresh basil leaves over the top if using and drizzle a little extra virgin olive oil if you like, then slice and serve hot.

Equipment Needed

1. Pizza stone or inverted heavy baking sheet (preheat to 500°F)

2. Large skillet for caramelizing the onions

3. Medium skillet for browning the sausage

4. Pizza peel or rimmed baking sheet / piece of parchment (for sliding pizza)

5. Rolling pin or just your hands and a lightly floured counter

6. Cutting board and a sharp chef’s knife (for slicing onions, garlic, basil)

7. Wooden spoon or silicone spatula (stirring and deglazing)

8. Measuring spoons and 1/2 cup measure

9. Box grater for Parmesan, plus a pizza cutter or sharp knife and oven mitts

FAQ

Italian Sausage Caramelized Onion Pizza Recipe Substitutions and Variations

• Pizza dough: swap for store bought naan or a pre-baked pizza crust for a faster, chewier base, or use a cauliflower crust if you want low carb (it’ll be more fragile though).
• Italian sausage: use ground pork seasoned with fennel seed, crushed red pepper and a pinch of sugar, or swap for turkey sausage for less fat, or a plant based sausage for vegetarian pizza.
• Mozzarella (whole milk): substitute fresh mozzarella slices for a creamier, wetter melt, or use provolone or fontina for a slightly sharper, more gooey finish.
• Cornmeal or flour for dusting: use semolina for a nice gritty crunch, fine cornmeal works too, or just plain all purpose flour if that’s what you got.

Pro Tips

– Let the dough warm up and stop fighting it. If it keeps springing back after you stretch it, let it rest 10 minutes and try again. Work it gently so you keep big air pockets for a light crust, dont over-knead.

– Make the onions ahead. Caramelize low and slow, then cool and stash in the fridge for up to 4 days. When you reheat them, give them a quick toss in a hot skillet with a little butter or olive oil to wake up the flavor.

– Brown the sausage well and drain most of the fat, but save a spoonful in the pan to toss back for flavor. If the sausage looks greasy after you add it, blot it with a paper towel so the pizza doesnt get oily.

– Use very high heat and a hot stone or inverted sheet for a crisp bottom. If the cheese is browning too fast, move the pie a rack higher for the last minute or two. Let the pizza rest a couple minutes before slicing so the cheese settles and it wont slide apart.