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Grilled Pizza with Sausage & Red Wine Sauteed Onions

Monday, June 1st, 2020 by Jennifer Otrowski


Deck season is upon us finally! Here's another great recipe to enjoy with your family. Or, a small group of friends if you are now starting to venture into a socail life while we are still in social distancing mode. While grilling on your deck at home (or if you wish you had a nice deck), Creative Enclosures can help! Don't live with splinters in your feet or sitting in the grass. We have a deck and a soultion for every budget! Schedule a time now to meet with us!Manchego & Red Wine Pizza

 

We are all pretty much still staying home. Polling our friends, family and co-workers about this fact, it is clear "social distanting" has become increasly bothersome and frustrating to many. However, no matter where one's feelings fall of the scale of "I'm holding up at home till 2021 with my facemask" to "I don't care", we still all have to eat. And even though resturants are starting to open for outside dining, options are limited and when it's too cold, too rainy or too hot, cooking in just seems like the best option. 

In the end, this craziness still requires a bit of Chocolate and Red Wine throughout the week. The next installment in our Staying Home Requires Chocolate and Red Wine series is a Grilled Pizza with Red Wine Carmelized Onions. They are so delicious, you will want to make a double batch so there is extra to put on burgers, salad or on top of a perfectly grilled ribeye.

Grilled Pizza with Sausage & Red Wine Sauteed Onions

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 2 large red onions (1 1/2 to 1 3/4 pounds), halved, thinly sliced
  • 1/2 cup dryrich red wine
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 3/4 pound sweet Italian sausages (about 4 links), casings removed
  • Pizza Dough Rounds or 1 pound purchased fresh pizza dough
  • Nonstick olive oil spray
  • 2 cups (packed) coarsely shredded Manchego cheese,* divided

 

grilled dough on peel

Method of Prep

  • Heat vegetable oil in heavy large pot over medium-high heat. Add onions and sauté until soft and deep golden brown, stirring often, about 10 minutes. Stir in wine, vinegar, and sugar. Reduce heat to low and simmer until almost all liquid is absorbed, stirring often, 3 to 4 minutes. Season to taste with salt and pepper. Transfer to small bowl. Cool.

  • Heat medium skillet over medium heat. Add sausage; sauté until cooked through and browned, breaking up with back of fork, 5 to 6 minutes. Transfer to small bowl. Cool. DO AHEAD Onions and sausage can be made 1 day ahead. Cover separately; chill. Bring to room temperature before using.

  • Prepare barbecue (medium-high heat). Lightly flour 2 rimless baking sheets. Divide purchased pizza dough in half (if using). Working with 1 dough round or dough half at a time, roll out on lightly floured surface to 12x8-inch oval. Transfer to baking sheets. Spray top of flatbreads with nonstick spray.

  • Invert flatbreads, sprayed side down, onto grill. Cook until grill marks appear and sides of bread are dry, 3 to 5 minutes. Return to same baking sheets, grilled side down. Spray uncooked side with nonstick spray. Turn flatbreads over on baking sheets, grilled side up. Sprinkle 3/4 cup cheese over each flatbread. Sprinkle onions, then sausage, over flatbreads, dividing equally. Sprinkle remaining 1/2 cup cheese over, dividing equally. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

  • Transfer flatbreads, topping side up, to grill. Cover and cook until crusts are crisp and cheese melts, 3 to 5 minutes. Transfer to work surface. Cut into triangles and serve.

     

    Two Pizzas

Related Categories: decks, Happiness, Entertaining, grilling, pizza

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