We’ve outlined all the ingredients and directions for you to make the perfect Andouille Sausage Pizza Pie with Onion Confit and Fontina Cheese. This dish qualifies as a Intermediate level recipe. It should take you about 3 hr 15 min to make this recipe. The Andouille Sausage Pizza Pie with Onion Confit and Fontina Cheese recipe should make enough food for 1 large pizza.
You can add your own personal twist to this Andouille Sausage Pizza Pie with Onion Confit and Fontina Cheese recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Andouille Sausage Pizza Pie with Onion Confit and Fontina Cheese recipe.
Ingredients for Andouille Sausage Pizza Pie with Onion Confit and Fontina Cheese
- 2 yellow onions
- 1/4 cup extra-virgin olive oil
- Pinch sugar
- 1/2 cup Champagne vinegar
- 1/2 tablespoon salt
- 2 tablespoons white wine
- 4 Roma tomatoes
- 2 teaspoons fresh thyme leaves
- 3 cloves garlic, sliced thin
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 pound pizza dough
- Cornmeal
- 1 -ounce Fontina cheese, grated
- 2 tablespoons prepared Onion Confit
- 1 link Louisiana-style andouille sausage, cut into 1/4-inch slices
- 6 to 8 slices Oven-Dried Tomatoes
- 1 -ounce mozzarella, grated
- 2 teaspoons freshly chopped parsley leaves
Directions for Andouille Sausage Pizza Pie with Onion Confit and Fontina Cheese
- Slice the onions in 1/4-inch thick. In a heavy bottom pot, slowly simmer the onions in the olive oil over medium-high heat for a few minutes until softening. Add all the remaining onion confit ingredients. Bring to steamy simmer. Reduce heat and cover with a parchment paper lid that has a 2-inch hole in the center to allow the steam to escape but protect it so that it can cook low and slow. Press the parchment paper down to touch and cover the onion mixture. Place the covered pan into a 250 degree F oven and bake for 2 to 3 hours or until the onions have softened and the liquids have reduced to a sticky gravy that clings to the onions.
- Slice ends off the tomatoes. Cut the tomato through into 2 to 3 slices. In a mixing bowl mix the tomatoes, thyme, garlic, olive oil, salt and pepper. Gently toss to coat the tomatoes. Place on sheet pan and cook at 250 degrees F for 2 to 3 hours until the tomatoes are concentrated and dehydrated. (The onions and the tomatoes can cook in the oven at the same time.)
- Raise the oven temperature to 450 degrees F.
- Stretch or roll the dough to about 10 to 12 inches. Place a piece of dough on a pizza paddle or baking sheet that is sprinkled with cornmeal. Oil the edges of the dough and top it with Fontina, 1/2 of the onion confit, the sausage slices, tomatoes and top with mozzarella. Bake until golden brown. Top with parsley and serve hot.
Bakeware for your recipe
You will find below are bakeware items that could be needed for this Andouille Sausage Pizza Pie with Onion Confit and Fontina Cheese recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Italian Pizza
- Italian
- Pizza Restaurants
- Andouille Sausage
- Sausage Recipes
- Onion Recipes
- Main Dish
- Roasting – Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as “roasted”, e.g., roasted chicken or roasted squash.
