Andouille Pizza with Onion Confit and Fontina Cheese - extra-virgin olive oil

Method

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