French Onion Pizza


Yield:  8-10 slices      Prep Time: 2 ¼ hours (includes rise time)      Bake Time: 50 minutes

For the dough:

1 3/4 cups warm beef stock (110-115 degrees)

1 package (2¼ teaspoons) active dry yeast

1 tablespoon sugar

1 teaspoon fresh thyme leaves, stem removed

3 tablespoons olive oil

5 cups all-purpose flour (plus additional for kneading)

2 teaspoons kosher salt

olive oil spray

plastic wrap

pizza sheet, baking stone, or baking sheet

For the onions:

4 large sweet onions, sliced

2 tablespoons butter

1 tablespoon olive oil

¼ teaspoon kosher salt

pinch black pepper

1 teaspoon fresh thyme leaves, stems removed

¼ cup beef stock (I use low-sodium)

2 cloves garlic, minced

1/8 teaspoon granulated sugar

For the topping:

2 tablespoons olive oil

2 tablespoons Dijon mustard

1 pound Italian sausage, browned

6 ounces shredded Swiss Cheese

To make the dough:

-In a small bowl, dissolve the yeast in the warm beef broth. Stir in the sugar and allow the mixture to sit and get foamy (approximately 5 minutes).

-In the bowl of a stand mixer with the dough hook, or a large bowl with a wooden spoon, Stir together the 5 cups flour, salt, thyme leaves and olive oil. Knead for 5-6 minutes in the stand mixer or bring the dough together with the wooden spoon. Turn the dough out onto a lightly floured surface and knead by hand until smooth and elastic.

-Spray the inside of the bowl with olive oil and return the dough back into the bowl. Spray the top of the dough with additional olive oil spray and cover the bowl with plastic wrap. Place the bowl in a warm, draft free place until the dough has doubled in bulk (approximately 1 hour).

-While the dough is rising, make the onions and brown the sausage.

To make the onions:

-In a large skillet over medium/high heat, cook the onions, stirring occasionally in the butter and olive oil. Sprinkle with salt and pepper. Continue cooking until the onions turn translucent and golden brown. Stir in the thyme leaves, beef stock, garlic and sugar. Lower heat to medium and continue cooking until the onions are deeply browned. Remove from heat and transfer the onions to a bowl.

-In the same skillet, cook and brown the Italian sausage until no pink remains. Remove from heat and cool.

-Turn the risen dough out onto a baking sheet or baking stone and press the dough out using your fingertips leaving dimples in the top of the dough. If the dough doesn't yield well to being pressed larger, allow it to rest 5 minutes and then try again. Press the dough out to an approximate 1" thickness. Place the pressed out dough in a warm, draft free place and allow it to double in bulk (approximately 1 hour).

-Preheat oven to 350 degrees.

-In a small bowl, mix together the olive oil and Dijon mustard. Brush the mixture evenly and liberally over the risen dough. Top the dough evenly with the caramelized onions, cooked sausage and the shredded Swiss cheese.

-Bake in a preheated oven for 50 minutes or until the dough is lightly golden brown. Cool slightly, cut, and serve warm. 

Kudos Kitchen by Renee