[1] Andouille sausage pizza on a handmade rectangular crust. The recipe is below (photo © Wisconsin Cheese).

[2] Sliced andouille sausage. This andouille went atop a pizza with red bell pepper and scallions. Here’s the recipe from Bell Of The Kitchen (photo © Belle Of The Kitchen).

[3] Onion confit (photo © The Vanilla Queen).

[4] Shredded mozzarella: the favorite pizza garnish (photo © Webrestaurant Store).


October 11th National Sausage Pizza Day. You could buy one, but why not make one at home?

October is also National Pizza Month. Do you need more impetus?

After analyzing pizza orders from thousands of restaurants in the U.S. and Canada, one survey names the top 10 pizza toppings:

1. Pepperoni
2. Mushrooms
3. Onions
4. Sausage
5. Bacon
6. Extra cheese
7. Black olives
8. Green peppers
9. Pineapple
10. Spinach

So, let’s make a pizza that combines #3 and #4.

This recipe uses spicy andouille (an-DOO-ee) sausage, the classic sausage of Louisiana’s Cajun cuisine.

It’s a richly-flavored pork sausage with a serious bite of cayenne pepper.

Andouille is used in traditional Cajun dishes like gumbo, etouffée and jambalaya.

In this recipe, the spicy sausage is combined with an elegant onion confit, to bring the concept of a “sausage and onion pizza” to a new level.

  • If you don’t like andouille, use whatever sausage you prefer.
  • The onion confit is so delicious, think about doubling or tripling the recipe to serve as a condiment with fish, poultry or meat.
  • It’s also great on burgers and sandwiches, crostini, or with any types of eggs.
    Ingredients For The Onion Confit

  • 1/4 cup extra virgin olive oil
  • 3 medium yellow onions, peeled, sliced 1/4-inch thick
  • 1/2 cup white wine vinegar
  • 2 tablespoons white wine
  • 1/2 tablespoon kosher salt
  • Pinch of sugar
    For The Pizza

  • 1 pound prepared pizza dough or one 12-inch to 14-inch prepared pizza crust
  • Extra virgin olive oil for brushing crust
  • 3/4 cup (3 ounces) fontina cheese, shredded
  • 3/4 cup sundried tomatoes in garlic-herbed olive oil, patted dry, sliced or cut in chunks
  • 4 ounces andouille sausage links, sliced 1/4-inch thick
  • 3/4 cup (3 ounces) mozzarella cheese, shredded
  • 2 tablespoons (1/2 ounce) parmesan cheese, grated
  • 2 tablespoons Italian flat parsley, chopped
    Preparation For The Onion Confit

    The confit can be made several days in advance and stored in the fridge.

    1. HEAT the olive oil in heavy bottomed saucepan. Add the onions, stirring to coat with oil and separate rings. Cook until soft over low heat, 5 to 8 minutes.

    2. ADD the vinegar, wine, salt and sugar. Stir; bring to boil. Place the lid on pan slightly askew; lower the heat to simmer and cook for 30 minutes, stirring occasionally.

    3. REMOVE the lid, keeping the heat at simmer, and continue cooking an 30 additional minutes, or until the onions are very soft and the liquid is reduced. Do not brown or scorch. Remove from the heat; set aside.
    Preparation For The Pizza

    1. PREHEAT oven to 425°F. If using a pizza stone, place it in a cold oven and then preheat. If using dough instead of a prepared crust…

    2. ROLL the dough into a 12-inch to 14-inch circle or a rectangle. Place on a sheet to transfer to the stone, or place directly on a pizza pan.

    3. BRUSH the edges of the dough with olive oil. Spread the onion confit over the dough or prepared crust, leaving a 1/2-inch bare edge.

    4. SPRINKLE evenly with the fontina, then with the tomatoes and andouille rounds evenly over. Sprinkle the mozzarella on top.

    5. SLIDE onto the pizza stone, or place the pizza pan in oven. Bake about 10 minutes, or until golden brown. Sprinkle the hot pizza with parmesan and parsley.


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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