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I’m surprised I’m not made of pizza.
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.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!