- 1 Cali’flour Foods Pizza Crust
- 6 oz of Italian chicken sausage casings removed
- 1 lemon
- 1 c of arugula
- Freshly grated parmesan
- Fresh parsley chopped
- 3 oz shredded mozzarella
- 1 T red wine
- 1 sweet onion halved and thinly sliced
- Kosher salt
- Fresh ground pepper
Prepare Pizza Crust:
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest a minimum of 10 minutes.
On stovetop, warm 1 T of olive oil in a large pan over med-high heat. Add onions and cook, stirring frequently, until light brown and softened (7-8 min). Add ¼ c water and reduce heat to medium. Cook, stirring continuously until onions are golden and water has mostly evaporated (3 min). The onions will be moist and act as a sauce base. Season to taste with salt and pepper. Remove from heat and set aside.
In a bowl combine red wine, 1 T of parmesan cheese, and 1 t parsley. Next add sausage and mix with hands. Form equal sized balls and arrange on prepared baking sheet. Bake til cooked through. Remove from oven and transfer to cutting board; slice in half.
Spread caramelized onions in an even layer over the prepared crust. Add mozzarella cheese and halved meatballs. Bake on broil for 2-5! min until golden and cheese is melted. Remove from oven and let rest. In a bowl, dress arugula with parsley, squeeze of lemon juice, and splash of olive oil. Season with salt and pepper. Top pizza with arugula and garnish with parmesan. Serve and enjoy!
*Recipe may yield extra meatballs that can be used for a second pizza.