Flatbread pizza with caramelized onions, sausage and pine nuts

We had some friends for lunch and I made two pizzas - a traditional all-dressed and special one with caramelized onions, sausage and pine nuts.

Flatbread pizza with caramelized onions, sausage and pine nuts

1 flatbread, frozen
6 onions, sliced
2 sausages, casings removed
1/4 cup pine nuts, toastedsliced mozzarella cheese, enough to cover your flatbread
olive oil

Preheat the oven to 450 degrees.

In a saucepan, make the caramelized onions and set aside. Let them cool before spreading them on the flatbread.

Heat a tablespoon of olive oil in a different saucepan and add the sausage meat, breaking it up with a spoon. Stir and saute for seven minutes or until cooked. Set aside.

Take the flatbread out of the freezer and baste both sides with olive oil. Top with the mozzarella slices first, then caramelized onions, then sausage meat and finally toasted pine nuts.

Bake in the oven for about 12 minutes or until the cheese is bubbly and the top golden brown.

Caramelized Onions

I made these delicious, sweet caramelized onions for the Gastronati's French night. The sherry and worcestershire in the recipe give them an amber colour. They're really versatile. You can use them as a condiment or as building block in meat dishes, such as roasted chicken with garlicky yoghurt sauce. I've also eaten them with perogies and sour cream. I'm sure they'd taste great in a burger, too. And if you dice the onions instead of slicing them, they will also make a scrumptious topping for a baked brie cheese wheel. And they're only five ingredients! (Assuming you have butter, salt and pepper.)

Caramelized Onions

one large sweet onion, such as Spanish or vidalia, cut into half-moon slices
a pat of butter
thyme, fresh or dried
salt and pepper
2 Tbsp granulated sugar
1/4 C cooking sherry
1 tsp worcestershire sauce

Fry the onions, thyme, salt and pepper in butter until they have turned translucent, about 10 minutes.
Add sugar and cook another 5 -10 minutes until the onions have browned a bit.
Add the sherry and worcestershire and reduce until the onions have absorbed most of the liquids.