Calabrese Recipe

Heat a large skillet over medium heat. Add butter and olive oil until butter melts.

Add thinly sliced onion and sprinkle with salt and sugar. Stir to coat and spread into an even layer.

Cook, stirring every 2–3 minutes, adjusting heat so the onions brown slowly but don’t burn. After 15–25 minutes they should be deeply golden and sweet. If they begin to stick or dry, add 1–2 tablespoons water to deglaze the pan.

Once deeply caramelized, remove from heat and let cool to room temperature. Measure 3/4 cup for the pizza; reserve any extra for another use.

In a small bowl, combine tomato sauce, minced garlic, dried oregano, crushed red pepper, salt, and black pepper. Stir until smooth and well blended. Taste and adjust seasoning as needed.

Let the sauce sit while you prepare the dough so flavors meld (5–10 minutes).

Preheat oven to 500°F (or highest your oven will go). If you have a pizza stone, place it on the middle rack and preheat for at least 30 minutes. If using a sheet pan, lightly oil it and preheat the oven.

Lightly flour a work surface with the all-purpose flour. Stretch or roll the prepared pizza dough into a 10–12 inch round (or desired shape), keeping a slightly thicker rim for the crust.

Transfer stretched dough to a lightly floured peel or an oiled sheet pan. Brush the outer 1/2 inch of the dough with olive oil to promote browning.

Spread the tomato sauce evenly over the dough, leaving the oiled rim bare. Use about 3 tablespoons, adjusting to taste.

Distribute the torn housemade mozzarella evenly over the sauced dough, leaving small gaps so cheese melts uniformly.

Arrange thin slices of imported Calabrese sausage evenly on top of the cheese. Use about 100 g (3.5 oz).

Scatter the caramelized onions over the pizza in an even layer (about 3/4 cup).

If using, lightly sprinkle 1 tablespoon grated Pecorino or Parmesan over the top.

Slide the pizza onto the preheated stone or place the sheet pan in the oven. Bake for 8–12 minutes, or until crust is blistered and golden and cheese is melted and slightly browned. Oven times vary — watch closely after 7 minutes.

If desired, for extra blistering, broil on high for 30–60 seconds, watching carefully to avoid burning.

Remove pizza from oven and let rest 2 minutes. Scatter fresh basil leaves over the top, slice, and serve hot.