Ingredients:

1. 1/4 C olive oil, plus extra for brushing
2. 2 lbs onions, sliced
3. 1/3 C white wine vinegar
4. 2 tbsp dry white wine
5. Pinch of sugar
6. Salt
7. 2 - 1 lb balls of frozen pizza
dough, thawed
8. Cornmeal for dusting
9. ½ C oil-packed sun-dried tomatoes, drained and thinly sliced
10. ¼ lb Fontina cheese, shredded
11. ¼ lb Mozzarella cheese, shredded
12. 6 oz sausage, sliced 1.4 inch thick
13. 1 tbsp minced fresh parsley

Directions:

1. In a large saucepan, heat olive oil until simmering. Add onions and cook until soft.

2. Add vinegar, wine, sugar and salt, cover and heat on low heat for about 20 minutes, Uncover and cook until browned (about 30 minutes longer). Add water if necessary. Let cool.

3. Set a pizza stone on the bottom shelf of oven and heat in a 500 degree F oven for 30 minutes

4. On a floured surface, roll out 1 ball of dough to a 14 inch round. Transfer to a cookie sheet dusted with cornmeal. Spread ½ the onion over dough to within ½ in of edge. Top with ½ the tomatoes, Fontina, mozzarella, sausage and parsley. Lightly brush edge of crust with olive oil.

5. Slide pizza on heated stone and bake for 10 minutes. Let cool for 5 minutes, cut and serve. Repeat with remaining dough and toppings.