Sausage Pizza with Onion Confit and Wisconsin Cheeses

Onion confit:

Pizza:

1 (16-ounce) dough ball or 1 (12- to 14-inch) prebaked pizza crust
Extra-virgin olive oil, for brushing crust
¾ cup (3 ounces) shredded fontina cheese
¾ cup sun-dried tomatoes in garlic-herbed olive oil, patted dry, sliced or cut in chunks
4 ounces andouille sausage links, sliced ¼ inch thick
¾ cup (3 ounces) shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley

This pizza will have them coming back for more. This is delicious.

For the onion confit, heat the olive oil over medium heat in a heavy-bottomed saucepan. Add the onions, stirring to coat with the oil, and separate into rings. Cook until soft over low heat, 5 to 8 minutes. Add the vinegar, wine, salt, and sugar. Stir; bring to a boil. Place the lid on the pan slightly askew; lower the heat to simmer and cook for 30 minutes, stirring occasionally. Remove the lid, keeping at a simmer, and continue cooking 30 additional minutes, or until the onions are very soft and the liquid is reduced. Do not brown or scorch. Remove from the heat; set aside.
For the pizza, preheat the oven to 425°F. I f using a pizza stone, place the stone in a cold oven and preheat. If using dough, roll into a 12- to 14-inch circle or a rectangle. Place on a baking sheet to transfer to the stone, or on a pizza pan. Brush the edges of the dough with olive oil. Spread the onion confit over the dough or prepared crust, leaving a ½-inch bare edge. Sprinkle with the fontina. Sprinkle the tomatoes and andouille rounds evenly over the fontina.
Sprinkle the mozzarella over the whole pizza. Slide onto the pizza stone or place the baking pan in the oven. Bake the pizza for about 10 minutes, or until golden brown. Sprinkle the hot pizza with Parmesan and parsley.