Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
PREPARING THE HOT ITALIAN SAUSAGE
Heat a medium-sized sauté pan to medium-high heat.
Add enough grapeseed oil to lightly coat the bottom of the pan.
Once hot, add the Fullblood Wagyu hot Italian sausage. Break into bite sized pieces as it cooks (around 5-7 minutes or until browned and crumbling).
PREPARING THE CARAMELIZED ONIONS
Heat 2 TBSP of butter in a large saucepan (with high sides) over medium heat until melted and sizzling.
Add the julienned onions and sprinkle with Kosher salt and freshly ground black pepper. Cook for 5 minutes, or until the bottom of the pan and the onions start to get some color on them.
At that point, add a 1/2 cup of water (can also use wine, beer, or stock) for deglazing.
Stir while scraping the bottom of the pan to get up some of that caramelization.
Reduce heat to medium-low and continue to cook the onions for around 15-20 minutes. Stir every few minutes to prevent them from sticking and/or coloring too much in any one place. Reserve.
PREPARING THE DOUGH
Mix the flour and yeast in a medium-sized bowl. Add sugar, salt, and butter.
Water knead for 6-8 minutes until smooth dough forms.
Cover with plastic wrap, and let sit for 1 hour.
Using a roller, roll the dough thin (about 1/16 inch thick) to fit the size of a large cookie sheet.
Then, brush the dough with olive oil and sprinkle with salt.
Evenly spread the caramelized onions on the flat dough base.
Then, sprinkle with shredded smoked Mozzarella and sun-dried tomatoes.
Sprinkle the cooked Fullblood Wagyu hot Italian sausage on top of that.
Bake at 500 degrees until the dough is golden brown.
If you have a pizza stone, put it in the oven while preheating the oven. Place the cookie sheet with the flatbread directly on top of the pizza stone to bake.
Let cool for 10 minutes, and then cut with a pizza cutter.
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