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Recipe Detail Page
Sausage, Caramelized Onion & Date Pizza
Summer 2011
This is a pizza that is loaded with big flavour, which allows it to stand up to all the delicious notes of the Dunkel. The steak sauce as a base is what really helps to unite the two aromatically, not that beer and pizza ever really need a helping hand!
Serves 6
1 pkg store-bought pizza dough (about 700 g), at room temperature
2 tbsp (30 mL) olive oil
14 oz (400 g) spicy Italian sausage, casings removed
2 cups (500 mL) red onion, very finely sliced
½ cup (125 mL) water
⅓ cup (80 mL) steak sauce
½ cup (125 mL) dates, pitted and coarsely chopped
1½ cups (375 mL) mozzarella cheese, grated
1 cup (250 mL) fontina cheese, grated
1 Preheat oven to 400°F (200°C).
2 On a floured surface, roll dough into a rectangle to fit a 12 x 17-inch (30 x 43-cm) lightly greased baking sheet. Spread dough evenly on baking sheet.
3 In a large sauté pan, heat oil over medium-high heat, add sausage and break into bite-size pieces with a fork or wooden spoon. Sauté sausage until browned and cooked through, about 7 minutes.
4 Remove sausage from pan and set aside. Drain all but 1 tbsp (15 mL) oil from pan, add onions and water. Cover and cook onions over medium-low heat until translucent, about 5minutes. Remove cover and cook on medium-high until all liquid has reduced and onions begin to brown, about 3minutes.
5 Cover dough evenly with steak sauce, top with sausage, onions and chopped dates. Sprinkle evenly with cheeses.
6 Bake in lower third of oven until the dough is golden on the bottom and the cheese is golden on top, about 22 minutes.
7 Let cool for 10 minutes on a cooling rack, then slice into 24 small snack-size slices.
Serves 6
