Recipes

Details

Servings: 8 pieces

2 cups of onions, sliced
2 bags balsamic vinegar (more as needed). Use good quality balsamic vinegar - it will make or break the dish.
3-4 whole sausages (Frances Mayes recommends fennel and pork, which is a traditional Italian combination. However, I've used plain beef sausages and they work well too).
handful Grated cheese to taste - I probably use 1/2 to 1 cup (parmesan works wonderfully, but in a pinch a sharp cheddar will do)
pinch Pepper
pinch Fennel seeds, crushed (optional - I know lots of people don't really like fennel. I wouldn't add these if I had used fennel and pork sausages either).
pinch Dried majoram, to taste

Directions

Preheat oven to 200*. Put your pizza stone or pizza tray in the oven to heat up
In a frying pan spray some olive oil, or pour in about 1 tsp of oil. Add the onions and balsamic vinegar to the pan and gently "melt" over a medium-low heat for about 20 minutes. You don't want the heat up too high or the onions will brown - that isn't the objective here.
Meanwhile, cook your sausages until they are browned and cooked through. Chop into small pieces.
On your pizza base, spread the melted onions, top with some of the crushed fennel and pepper. Scatter the pieces of sausage over the onions. Sprinkle grated cheese over the top, as much as you'd like. Finally, sprinkle a bit of majoram on.
Bake on your stone or tray in the oven until the base is cooked to your preference (I like mine a bit crispy) and the cheese is melted.
Serve with a light green salad and a glass of red wine.
Enjoy!

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