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1
Slice the onions in 1/4-inch thick.
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2
In a heavy bottom pot, slowly simmer the onions in the olive oil over medium-high heat for a few minutes until softening.
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3
Add all the remaining onion confit ingredients.
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4
Bring to steamy simmer.
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5
Reduce heat and cover with a parchment paper lid that has a 2-inch hole in the center to allow the steam to escape but protect it so that it can cook low and slow.
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6
Press the parchment paper down to touch and cover the onion mixture.
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7
Place the covered pan into a 250 degree F oven and bake for 2 to 3 hours or until the onions have softened and the liquids have reduced to a sticky gravy that clings to the onions.
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8
Slice ends off the tomatoes.
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9
Cut the tomato through into 2 to 3 slices.
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10
In a mixing bowl mix the tomatoes, thyme, garlic, olive oil, salt and pepper.
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11
Gently toss to coat the tomatoes.
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12
Place on sheet pan and cook at 250 degrees F for 2 to 3 hours until the tomatoes are concentrated and dehydrated.
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13
(The onions and the tomatoes can cook in the oven at the same time.)
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14
Raise the oven temperature to 450 degrees F.
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15
Stretch or roll the dough to about 10 to 12 inches.
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16
Place a piece of dough on a pizza paddle or baking sheet that is sprinkled with cornmeal.
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17
Oil the edges of the dough and top it with Fontina, 1/2 of the onion confit, the sausage slices, tomatoes and top with mozzarella.
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18
Bake until golden brown.
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19
Top with parsley and serve hot.
