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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Sausage Pizza w/Caramelized Onions & Fontina Cheese

Cummulative Rating
N/A
Servings
Makes 1 14-inch pizza
Difficulty
Medium

Ingredients

Pizza crust:
3/4 cup warm water (105-115°F)
1 Tablespoon sugar
2-1/4 teaspoon active dry yeast
2 cups gf flour (see note below in our Tips section)
1-1/2 teaspoons kosher salt
1-1/2 Tablespoons olive oil

Topping:
6 ounces Italian sausage, bulk
1-1/2 Tablespoons extra virgin olive oil
1 pound onions, thinly sliced
1/3 cup white wine vinegar
2 Tablespoons dry white wine
Pinch of sugar
Pinch of salt
1/4 cup oil-packed sun-dried tomatoes, chopped
1/4 pound fontina cheese, grated
1/4 pound mozzarella cheese, grated
1 Tablespoon fresh basil, chopped

Directions

Prepare onions for topping:
In a large saucepan, heat 1-1/2 tablespoons olive oil until shimmering. Add onions and cook, stirring occasionally, over medium heat, until softened, about 5 minutes. Add vinegar, wine, sugar and salt; cover partially and cook over low heat, stirring occasionally until onions are very soft, about 20-25 minutes. Uncover and cook over medium heat, stirring frequently, until browned, about 30 minutes longer (add water if onions seem dry). Transfer onions to a bowl and let cool.

Make pizza crust:
In a small bowl combine warm water, sugar and yeast. Stir and proof for about 5 minutes or until foamy.

Mix flour and salt in work bowl of a heavy- duty stand mixer fitted with a paddle.

Add 1-1/2 tablespoons olive oil to proofed yeast. Pour yeast mixture into flour mixture and mix on medium speed for 5-6 minutes. The dough should be fairly soft. If dough in your work bowl looks too dry, add more warm water until dough loosens up.

Turn dough out onto a greased pizza pan (note: do not use pizza pans with holes in them - only a solid pan will work). Drizzle dough with olive oil and rub your hands with a little oil. Press dough into an even layered circle, creating a lip around outer edges. (If it starts to stick to your hands, rub your hands with a little more olive oil.)

Cover pizza dough and let rise in a warm place for about 20 minutes.

Preheat oven to 400°F.

Finish preparing toppings:
While pizza dough is rising, heat a large skillet over medium heat. Add Italian sausage and cook until browned and crumbled. Remove from skillet and set aside.

Make sure all remaining topping ingredients are prepped.

Finish preparing pizza:
Bake pizza crust for 7 minutes; remove from oven.

Spread half the onions over baked crust within 1" of edge. Top with sun-dried tomatoes, Fontina, mozzarella, Italian sausage.

Bake pizza at 400°F for 20 minutes or until crust is browned and top is bubbling. Let cool for 5 minutes. Cut into wedges and serve.

Tips

The flour mixture we used in this recipes is as follows:
1-1/2 cups brown rice flour
1-1/2 cups white rice flour
2/3 cup potato starch
1/3 cup corn starch
2 teaspoons xanthan gum

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