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For the sauce:
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Pour olive oil into a hot saute pan.
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Add onion, and a pinch of salt and cook for several minutes.
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Add tomatoes and garlic.
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Cook until the garlic is fragrant, about a minute then give the tomatoes a little smash with the back of your spatula to release some juices.
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Season with salt and pepper to taste.
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Reduce heat to a simmer and cook until tomatoes are soft and starting to break down.
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I like to smash them a bit with my potato masher to make them less chunky.
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A quick tip: If your sauce tastes too acidic, add a dab of butter or a pinch of sugar... both methods cut down acidity.
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Prepare the toppings:
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1.
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Caramelize the onions: Heat a saute pan over medium-high heat.
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Add 1 tablespoon of olive oil and 1 teaspoon of butter.
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Add onions and cook for 10 minutes.
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Add salt (and a small amount of sugar is optional).
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Cook for another 20-30 minutes, stirring every few minutes, until onions are golden brown.
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2.
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Saute the mushrooms: In a saute pan, over high heat, add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter.
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Add the mushrooms and a bit of salt and cook until sauteed and golden.
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3.
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Brown the sausage.
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4.
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Chiffonade the basil.
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For the assembly: 1.
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Pre-bake your pizza crust in a 500 degree oven for 2 minutes on a pizza stone or 3 minutes on a pan.
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2.
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Top with sauce.
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3.
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Pinch small pieces of cheese evenly over pizza.
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4.
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Add onions, sausage, mushrooms, basil and fresh grated Parmesan cheese.
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5.
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Bake in a 500 degree oven for 8 10 minutes until crust is golden brown.
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And just in case you need it, heres the recipe for the dough I use.
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Note: this recipe is enough dough for three 14-inch pizzas or 4 thin 12-inch rounds (and the above recipe only calls for 1 crust so if you are going to make all three of the crusts that my recipe makes, youll need to triple the ingredients of your sauce and toppings).
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Preheat oven to 500 degrees.
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In a small bowl, combine sugar and salt and the warm 1 1/2 cups of water.
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Add yeast and allow yeast to activate about 10 minutes.
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Add flour, olive oil and up to 4 tablespoons of additional warm water if needed and knead dough until well mixed.
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After allowing dough to rise, form into pizza rounds, and rub tops with olive oil.
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Prebake pizza dough about 2 minutes at 500 degrees F on a pizza stone or about 3 minutes on a pizza pan.
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Top with sauce, cheese and favorite topping ingredients.
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Cook pizza in the oven until cheese is bubbly and starting to turn golden on the edges between 8- 12 minutes.
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****The dough for pizzas is best when dough is prepared the day (or several days) ahead.
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Place dough in a large bowl, cover in plastic wrap and refrigerate.
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Bring to room temperature about three hours before using.
