The puff pastry pizza with onions and sausage is a delicious rustic dish, perfect for any time and occasion. It is made with thin sheets of wine-based mad dough, as light as a cloud, and you can personalize it with other fillings to your liking.
In this recipe, we’ll make the puff pastry pizza with onions and sausage, first preparing a full batch of wine-based mad dough. For the filling, we will sauté the white onions and fry the sausage in a pan, deglazing with white wine. Four layers of thin sheets will suffice to create a fragrant and tasty rustic tart.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- wine-based mad dough (click on the link to see the basic recipe)
- 4 white onions
- 2 sausages
- 5.3 oz ricotta
- 1.8 oz grated parmesan
- 3 tbsp olive oil
- 2 tbsp water
- 1 clove garlic
- 1 coffee cup dry white wine
- to taste salt, pepper, and nutmeg
Steps
Prepare the wine-based mad dough and let it rest for at least 30 minutes.
Meanwhile, peel the onions and slice them thinly. In a pan, add the oil and onions, moisten with the water, a pinch of salt, and a sprinkle of black pepper, then sauté them until they are soft and dry. Once cooked, transfer them to a bowl.
In the same pan where you sautéed the onions, crumble the sausages into it, after removing the casing. Add the garlic clove, whole or chopped, without the germ.
Sauté the sausages for a few minutes, stirring to prevent them from sticking. When they are nearly cooked, add the white wine and deglaze. After they have absorbed the cooking liquids, remove them from the heat.
In a bowl, combine the onions and sausage, add the ricotta, the grated parmesan and a pinch of nutmeg. Mix the mixture well and add salt and pepper to taste.
After the resting time of the wine-based mad dough, take it and divide it into four parts.
Using a pasta machine or by hand with a rolling pin, roll out the dough into very thin sheets. Pass one piece at a time through the pasta machine at thickness 1, then 3, then 6, and finally 7. Lay the thin sheets on the work surface as you roll them out.
Grease a 9.5-10.2 inch (24-26 cm) diameter baking pan and line it with the sheets up to the edge.
Do it randomly, and without stretching them too much, just make sure to cover the entire pan without leaving any gaps.
Divide the filling into 4 parts and pour the first layer of filling into the pan.
Spread and smooth it gently over the entire surface.
Cover the filling with a layer of pastry, again randomly and without stretching too much.
Brush the pastry with olive oil and prick it with a fork here and there.
Continue layering the puff pastry pizza until the 4th layer of filling, and then finish with the last layer of pastry.
After placing the last layer of pastry, fold the edges of the pastry and seal them inside the pizza, pressing them slightly.
Brush the surface with olive oil and make a few little holes here and there.
Bake the onion and sausage puff pastry pizza in the preheated oven at 338°F (170°C) for 40 minutes, until fully cooked and golden brown.
It is delicious both hot and cold and stays crisp for several days.
