Thin Crust Pizza with Caramelized Onions, Sausage and Roasted Red Peppers

Place the sliced onions into a large skillet, over low heat. Occasionally toss the onions, as they caramelize over the next hour or so. They’ll turn brown and sugary and oh so lovely.

In the meantime, throw your tomatoes into a small food processor. Blitz until smooth. Transfer the sauce to a small sauce pan and simmer on low for about 30 minutes, reducing the tomatoes. Season with a small pinch of salt.

Also in the meantime, turn on your broiler. Using tongs, place the pepper on the top oven rack and cook until it’s black and charred all over, turning the pepper as you go. Remove the pepper from the oven and place it in a bowl. Cover with plastic wrap and let it sit for about 10 minutes. The skin will loosen on the pepper. You’ll then just pull the skin away from the pepper. Slice into strips! (Or you can buy them already roasted.)

Once you’re done broiling, set your oven to 400ºF. Stick a pizza stone in there too if you have one.

Once the onions are caramelized, transfer them to a small bowl. To the skillet, add the Italian sausages. Cook until browned all over, about 7 minutes.

Roll out 2 balls of pizza dough until you get roughly 10-inch circles.

Evenly spoon the tomato sauce over each crust. Arrange the onions on top of the sauce. Then sprinkle the sausage crumbles over the onions. Then on go the roasted red pepper strips.

Then sprinkle the cheese over each pizza, slide each pizza onto the stone (preferably with a little corn meal on the stone) and bake about 13 minutes, or until the cheese is browned and bubbly.

Slice it and serve it.