This pizza is naughty.
Naughty like your weekend should be.
Sure, every now and again you need a glass of red wine on a Monday because people at work were being mother truckers. And possibly Tuesday….ummmm….even Wednesday. But there’s something about Friday when there are zero rules and calories don’t count. Friday’s make life worth living most weeks.
This pizza has a zero rule policy.
Whatever you are feeling, thinking, or thinking of feeling like doing, this pizza is for you. We are taking the naughty level to 11/10. Because what the heck, you only live once, my peeps. The beautiful part about pizza is that you can do whatever you like. This time around, I channeled my inner college kid and went full on 2am extreme.
Caramelized onions, check. Sausage, check. Ranch dressing, check-ity, check! I realize this may ruffle a few pizza purist feathers, but trust me, you’ll want a slice or two whether it’s 2am or 6pm!
Now, someone pass me a beer!
And don’t forget to check out the rest of my peeps and their tasty pizzzzzzza recipes! #pizzaweek
Carrie from Bakeaholic Mama: Pizza Night & My Favorite Pizza Dough
Yours Truly: Caramelized Onion, Sausage, and Barbecue Pizza with Ranch Dressing
Jeanne from Inside Nanabread’s Head: Pepporoni Rolls Made 2 Ways
Caramelized Onion, Sausage, and Barbecue Pizza with Ranch Dressing
Yield: Serves 4 to 6
Prep Time: 20 minutes
Cook Time: 25 minutes
1 package of pizza dough
1 1/4 cups barbecue sauce
1 large onion, diced
2 tablespoons unsalted butter
1 lb ground sausage
1 1/2 cups mozzarella, shredded
2 tablespoons ranch dressing
Preheat oven to 425 degrees.
Preheat a medium skillet to medium heat, add the butter. Melt the butter and add the onions. Cook until soft and golden about 20 minutes. Remove onions from pan and set aside. In the same skillet add the sausage. Saute until cooked through about 7 minutes. Remove from heat.
Roll out pizza dough into a large rectangle. Spread barbecue sauce on top leaving a small border. Top with sausage, caramelized onions, and cheese. Bake for about 15 to 20 minutes. Remove often and drizzle ranch dressing on top and garnish with parsley.