Carmelized Onion, Sausage, and Basil Pizza

This pizza is sooooooo goood! From now on when I want a meat lover's pizza, this is the pizza I will make! http://www.foodnetwork.com/recipes/giada-de-laurentiis/caramelized-onion-sausage-and-basil-pizza-recipe/index.html

The recipe time did take longer than what it states. To caramelize the onions it took about 40 minutes for me. You want the onions to be caramelized and golden brown. I was not an onion fan for a long time but I added some olive oil to them and I'm completely in love with them now! Then the meat I picked was an awesome mild Italian pork sausage I got from the butcher at whole foods. I think it was what put this pizza on an amazing level! Now, Gorgonzola cheese and blue cheese are intense and not for everyone. I love cheese but I admit these two are not my favorite. So I added the cheese to half of the pizza, it's good but a little too intense for me. If you are like me, I would suggest to use feta cheese. You could leave the cheese out but it definitely acts as a binder between the sausage, onions, and the dough.

As for the dough, I used the same recipe as I did for the Arugula, Ricotta, and Smoked Mozzarella pizza. The cornmeal is great for the dough not to stick to your cookie sheet. Some tips for rolling out pizza dough into a circle-- start from the center and consistently rotate. I haven't perfected rolling dough into a circle so many times I am satisfied with a rectangle but if you are going for perfection just keep rotating the angle from which you roll. Don't stick to 90 degrees. 45 degree angles should do the trick!