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1
In a large saucepan, heat 1/4 cup of the olive oil until shimmering.
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2
Add the onions and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
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3
Add the vinegar, wine, sugar and a pinch of salt.
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4
Cover partially and cook over low heat, stirring occasionally, until the onions are very soft, about 20 minutes.
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5
Uncover and cook over moderate heat, stirring frequently, until browned, about 30 minutes longer; add water if the onions seem dry.
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6
Transfer the onion confit to a bowl and let cool.
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7
Meanwhile, set a pizza stone on the bottom shelf of the oven.
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8
Preheat the oven to 500 for 30 minutes.
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9
On a floured surface, roll out 1 ball of dough to a 14-inch round.
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10
Transfer to a pizza peel or cookie sheet dusted with cornmeal.
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11
Spread half of the onion confit over the dough to within 1 inch of the edge.
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12
Top with half of the tomatoes, Fontina, mozzarella, andouille and parsley.
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13
Lightly brush the edge with olive oil.
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14
Slide the pizza onto the stone and bake for about 10 minutes, or until the crust is browned and the top is bubbling.
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15
Let cool for 5 minutes, then cut into wedges and serve.
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16
Meanwhile, repeat with the remaining dough and toppings.
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17
Alternatively, if you don't have a pizza stone, assemble the pizzas on lightly oiled baking sheets coated with cornmeal.
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18
Let rise for 30 minutes before baking directly on the sheet.
