2 tablespoons olive oil
1 pound yellow onions, sliced 1/4 inches thick
1/4 teaspoon table salt
1/2 teaspoon brown sugar
2 teaspoons water
1/4 pound Italian sausage removed from casings
1/4 cup pizza sauce
pinch of dried Italian seasoning
1 cup shredded mozzarella cheese or pizza cheese blend
2 tablespoons minced fresh Italian parsley
For the dough:
In the work bowl of a food processor fitted with the metal blade, pulse the flour, yeast, and salt to combine. While the machine is running, slowly add the oil, then water, through the feed tube; continue to process until the dough forms a ball.
Generously dust your work surface with flour; using floured hands, transfer dough to work surface and knead lightly, shaping the dough into a ball. Lightly oil a 1-quart measuring cup or small bowl and place the dough in it. Cover tightly with plastic wrap and set aside in a draft-free spot until doubled in volume, about 1- 1 1/2 hours.
For the caramelized onions:
While the dough is rising, heat oil in a large non-stick skillet over high heat until shimmering. Add the onions, salt and brown sugar, stirring frequently until the onions begin to brown. Reduce the heat to medium low and continue cooking until the onions have softened and are medium golden brown. Remove from heat and stir in water; transfer to a small bowl and set aside until ready to top pizza.
To shape, top & bake the dough:
Preheat oven to 500 degrees Fahrenheit (250 Celsius).
Once the dough has doubled, transfer the dough to a floured work surface and divide into 2 equal pieces using a dough scraper. Working with one piece at a time, form each piece into a rough ball by gently pulling edges of dough together and pinching to seal. With floured hands, turn dough ball seam-side down. Cupping dough with both hands, gently push dough in circular motion to form taut ball. Repeat with second piece of dough.