Andouille Pizza With Onion "confit" And Wisconsin Cheeses


Onion Confit:
1/4 cup extra-virgin olive oil
3 medium yellow onions, peeled, sliced 1/4-inch thick
1/2 cup white wine vinegar
2 tablespoons white wine
1/2 tablespoon kosher salt
Pinch of sugar

1 pound prepared pizza dough or 1 (12- to 14-inch) pre-baked pizza crust
Extra-virgin olive oil, for brushing crust
3/4 cup (3 ounces) Wisconsin Fontina cheese, shredded
3/4 cup sun-dried tomatoes in garlic-herbed olive oil, patted dry, sliced or cut in chunks
4 ounces andouille sausage links, sliced 1/4-inch thick
3/4 cup (3 ounces) Wisconsin Mozzarella cheese, shredded
2 tablespoons Wisconsin Parmesan cheese, grated
2 tablespoons Italian flat parsley, chopped


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