We love, love, love homemade pizza. Not only can you make it healthier than what you buy at the pizza shops, you can put together some way crazy-delicious flavor combinations that you just can't buy. Now, don't get me wrong - I love pizza from pizza shops ... swear I could eat it every day and never get tired of it. Unfortunately, I don't think my pants would be very happy with me if I did that. So I've played around at home and come up with several homemade pizzas we really enjoy, and with a whole wheat crust to boot. Here's the first of our favorites - Sausage & Balsamic-Caramelized Onion Pizza.
Sometimes I make my own crust, but most of the time - I'll admit - I buy pre-made dough balls at the grocery store. My favorites - 1. Trader Joe's for $0.99 (can you believe that price??), and 2. Harris Teeter for $1.99. When I go to Trader Joe's, I bring a cooler and buy like 10 or 15 dough balls at a time. Then I stick them in the freezer and pull them out as I need them. Harris Teeter just started carrying the whole wheat dough balls (in their deli section), so that's a great option now, too. Check your local grocery stores to see what's available. If you'd like to make your own, I've included my recipe at the end of this post.
|Pre-made Dough Balls|
|Starting the onions|
|With the Balsamic vinegar added|
|Rollin' out the dough ...|
|... you can be very rustic with the dough shape|
|Simple sauce - just crushed tomatoes!|
|Putting on the onions ... they taste better than they look|
|Mmmmmmm - ready to bake|
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Sausage & Balsamic-Caramelized Onion Pizza
Source: Inspired by Williams-Sonoma
Store-bought pizza dough ball OR homemade pizza dough (see ingredients below)
For Homemade Whole Wheat Pizza Dough (enough for 2 pizza crusts):
1 envelope active dry yeast
1 c. warm water
4 c. whole wheat flour
1 tsp. sea salt
3 T. olive oil
3/4 c. + 1-2 T. additional warm water
1 lb. pork sausage
1 large yellow or Vidalia onion
3 T. balsamic vinegar
1 T. butter
1 (14 oz.) can crushed tomatoes
Prepare the Pizza Dough:
Combine yeast and 1 cup warm water to activate yeast - water should be just barely warm to the touch. Add remaining ingredients and knead together, adding the 1-2 T. additional warm water in the amount needed to form a dough that holds together. Let dough rise in a greased and covered bowl for about 45-60 minutes. Divide dough into two halves and roll out for two pizza crusts. After topping as desired, bake at 425 degrees for about 15-25 minutes.
Prepare the Pizza:
Slice onion in rings, saute in butter over medium-low heat until tender. Add balsamic vinegar and continue cooking until liquid is gone, caramelizing the onions. In a separate pan, brown sausage and drain. Roll pizza dough out to desired size; place on preheated pizza stone or baking sheet. Spread crushed tomatoes over crust for sauce (you may not use all of the can). Top with sausage and onions, then sprinkle with cheese. Bake at 425 degrees for about 15-25 minutes, or until cheese is bubbly and just beginning to brown.