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Homemade Pizza with Sausage, Caramelized Onions and Goat Cheese
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Homemade Pizza with Sausage, Caramelized Onions and Goat Cheese

Homemade pizza with sausage, caramelized onions, crumbled goat cheese and fresh basil. You’ll never get delivery again!

Prep Time
30 mins
Cook Time
18 mins
Total Time
48 mins
Servings: 4
Course: Dinner

Ingredients

For the Crust
  • 1-3/4 to 2-1/4 cups all-purpose flour
  • 1 yeast 2 1/4 teaspoons, OR 1 envelope Fleischmann's® RapidRise™ Yeast, brand example: Fleischmann's Pizza Crust
  • 1 ½ teaspoons sugar
  • ¾ teaspoon salt
  • ⅔ cup water 120° to 130°F, very warm
  • 3 tablespoons olive oil
For the Toppings
  • olive oil
  • 1 cup onion see note below, caramelized
  • 8 ounces Italian sausage cooked, crumbled, and drained
  • 8 ounces goat cheese crumbled
  • 6-8 basil torn or chopped, fresh leaves

Instructions

    Cup of Yum
  1. Preheat oven to 425°F.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
  3. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover; let rest on floured surface 10 minutes. (If using Pizza Crust Yeast, omit 10-minute rest.)
  4. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.
  5. Drizzle about 2 -3 tablespoons olive oil over the crust. Top with caramelized onions, cooked sausage and goat cheese.
  6. Bake on lowest oven rack for 15 to 18 minutes, until crust is browned. Before serving, cut into slices and top with a drizzle of olive oil and fresh basil.

Notes

  • If you don't have a thermometer, water should feel very warm to the touch.
  • To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
  • For information and direction on caramelizing onions, check out How to Caramelize Onions.