Andouille Sausage Pizza Pie with Onion Confit and Fontina Cheese
From choclytcandy 14 years agoIngredients
- sweet onion Confit: shopping list
- 2 yellow onions shopping list
- 1/4 cup extra-virgin olive oil shopping list
- Pinch sugar shopping list
- 1/2 cup champagne vinegar shopping list
- Pinch sugar shopping list
- 1/2 tablespoon salt shopping list
- 2 tablespoons white wine shopping list
- Oven Dried Tomatoes: shopping list
- 4 roma tomatoes shopping list
- 2 teaspoons fresh thyme leaves shopping list
- 3 cloves garlic, sliced thin shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 1/2 teaspoon salt shopping list
- Freshly ground black pepper shopping list
- For the pizza: shopping list
- 1 pound pizza dough shopping list
- cornmeal shopping list
- 1-ounce Fontina cheese, grated shopping list
- 2 tablespoons prepared Onion Confit shopping list
- 1 link Louisiana-style andouille sausage, cut into 1/4-inch slices shopping list
- 6 to 8 slices Oven-dried tomatoes shopping list
- 1-ounce mozzarella, grated shopping list
- 2 teaspoons freshly chopped parsley leaves shopping list
How to make it
- 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.
People Who Like This Dish 1
- boosan21 Pleasant Valley, CT
- aussie_meat_pie My Kitchen, AU
- choclytcandy Dallas, Dallas
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Reviewed by 2 people-
A lot of work but I am sure it is all worth it.
aussie_meat_pie in My Kitchen loved it
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