The perfect combination of savory and spicy with a hint of sweetness, perfect to pair with InZINerator
2 tbsp. vegetable oil
2 large red onions ( 1 1/2 to 1 3/4 lbs), halved, thinly sliced
1/2 cup dry red wine (such as Zinfandel)
2 tbsp. balsamic vinegar
1 tsp. sugar
3/4 lb. sweet Italian sausage (about 4 links), casings removed
Pizza dough rounds or 1 lb. purchased fresh pizza dough
Non-stick olive oil spray
2 cups (packed) coarsely shredded Manchego cheese, divided
1) Heat vegetable oil in a heavy large pot over medium-high heat. Add onions and sauté until soft and deep golden brown, stirring often, about 10 minutes. Stir in wine, vinegar and sugar. Reduce heat to low and simmer until almost all of the liquid is absorbed, stirring often, about 3 to 4 minutes. Season to taste with salt and pepper. Transfer to a small bowl and let cool.
2) Heat medium skillet over medium heat. Add sausage; sauté until cooked through and browned, breaking up with the back of a fork, about 5 to 6 minutes. Transfer to a small bowl and let cool.
3) Prepare a grill to medium-high heat. Lightly flour 2 rimless baking sheets. Divide purchased pizza dough in half (if using). Working with 1 dough round or dough half at a time, roll out on lightly floured surface to 12×8 inch oval. Transfer to baking sheets. Spray top of flatbreads with non-stick spray.
4) Invert flatbreads, sprayed side down, onto grill. Cook until grill marks appear and sides of bread are dry, about 3 to 5 minutes. Return to the same baking sheet, grilled side down. Spray uncooked side with non-stick spray. Turn flatbreads over on the baking sheet, grilled side up. Sprinkle 3/4 cup of cheese over each flatbread. Sprinkle onions and sausage over the flatbreads, dividing equally. Sprinkle remaining 1/2 cup of cheese over flatbreads, dividing equally.
5) Transfer flatbreads, topping side up, to the rill. Cover and cook until the crusts are crisp and cheese is melted, about 3 to 5 minutes. Transfer to a cutting board, slice into rectangles and serve.
Courtesy of Epicurious, contributed by Diane Rossen Worthington