Pizza Bianca With Sausage and Caramelized Onions

Name: Pizza Bianca With Sausage and Caramelized Onions
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 12-inch pizza, 4 servings
Cuisine: Italian
Ingredients: 1 pound pizza dough, at room temperature; 2 tablespoons semolina flour, cornmeal, or all-purpose flour, for dusting the peel or parchment; 1 large yellow onion, about 10 ounces, thinly sliced from root to tip; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon kosher salt; 1 to 2 teaspoons water, only if the pan gets too dark while cooking; 6 ounces uncooked fennel Italian sausage, casing removed and meat crumbled into small pieces; 2 tablespoons extra-virgin olive oil; 1 large garlic clove, finely grated or minced; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper, plus more for finishing; 1/8 teaspoon red pepper flakes, optional; 1 1/2 teaspoons finely chopped fresh rosemary, divided; 6 ounces low-moisture whole-milk mozzarella, shredded, about 1 1/2 cups; 2 tablespoons finely grated Parmesan cheese

Imperial June 2, 2026June 2, 2026

Quick Recipe Version (TL;DR)

Yield: 1 12-inch pizza, 4 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Quick Ingredients

1 pound pizza dough, at room temperature
1 large yellow onion, thinly sliced
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
6 ounces uncooked fennel Italian sausage, casing removed
1 large garlic clove, finely grated or minced
1/4 teaspoon freshly ground black pepper, plus more for finishing
1/8 teaspoon red pepper flakes, optional
6 ounces low-moisture whole-milk mozzarella, shredded
2 tablespoons finely grated Parmesan cheese
1 1/2 teaspoons finely chopped fresh rosemary, divided
2 tablespoons semolina flour, cornmeal, or all-purpose flour, for dusting

Do This

1. Preheat a pizza stone, pizza steel, or inverted baking sheet at 500°F for 30 minutes.
2. Cook the sliced onion in 1 tablespoon olive oil with 1/4 teaspoon salt for 25 minutes, stirring often, until deeply golden and soft.
3. Brown the crumbled fennel sausage in the same skillet over medium-high heat for 6 minutes.
4. Mix 2 tablespoons olive oil with garlic, 1/4 teaspoon salt, black pepper, red pepper flakes, and 1 teaspoon rosemary.
5. Stretch the dough into a 12-inch round on a dusted peel or parchment-lined cutting board.
6. Brush with garlic-rosemary oil, then top with mozzarella, caramelized onions, sausage, Parmesan, and the remaining 1/2 teaspoon rosemary.
7. Bake at 500°F for 11 minutes, rest for 3 minutes, slice, and serve hot.

Why You’ll Love This Recipe

Big flavor without tomato sauce: Sweet onions, savory fennel sausage, creamy mozzarella, and rosemary make this white pizza feel rich and balanced.
Home-oven friendly: A very hot oven and a preheated stone, steel, or baking sheet give you a crisp-bottomed crust without special equipment.
Cozy but not heavy: The toppings are satisfying, but the pizza stays bright thanks to garlic, rosemary, and a crisp crust.
Great for sharing: Serve it as a relaxed dinner with a salad, or cut it into smaller squares for an appetizer-style spread.

Grocery List

Produce: 1 large yellow onion, 1 large garlic clove, fresh rosemary
Meat: 6 ounces uncooked fennel Italian sausage
Dairy: 6 ounces low-moisture whole-milk mozzarella, Parmesan cheese
Bakery or Prepared Foods: 1 pound fresh pizza dough
Pantry: Extra-virgin olive oil, kosher salt, black pepper, red pepper flakes, semolina flour, cornmeal, or all-purpose flour for dusting

Full Ingredients

For the Pizza Base

1 pound pizza dough, at room temperature
2 tablespoons semolina flour, cornmeal, or all-purpose flour, for dusting the peel or parchment

For the Caramelized Onions

1 large yellow onion, about 10 ounces, thinly sliced from root to tip
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1 to 2 teaspoons water, only if the pan gets too dark while cooking

For the Sausage

6 ounces uncooked fennel Italian sausage, casing removed and meat crumbled into small pieces

For the White Pizza Topping

2 tablespoons extra-virgin olive oil
1 large garlic clove, finely grated or minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus more for finishing
1/8 teaspoon red pepper flakes, optional
1 1/2 teaspoons finely chopped fresh rosemary, divided
6 ounces low-moisture whole-milk mozzarella, shredded, about 1 1/2 cups
2 tablespoons finely grated Parmesan cheese

Pizza Bianca With Sausage and Caramelized Onions – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the dough

Place a pizza stone, pizza steel, or an inverted heavy baking sheet on the center rack of the oven. Preheat the oven to 500°F for 30 minutes. A fully preheated surface is one of the easiest ways to get a crisp, browned bottom crust at home.

Make sure the pizza dough is at room temperature before shaping. If it is cold from the refrigerator, let it sit covered on the counter for 45 minutes before you begin the recipe. Room-temperature dough stretches more easily and is less likely to spring back.

Step 2: Caramelize the onion

Heat 1 tablespoon extra-virgin olive oil in a medium skillet over medium heat. Add the sliced onion and 1/4 teaspoon kosher salt. Cook for 5 minutes, stirring every minute, until the onion begins to soften and release moisture.

Reduce the heat to medium-low and continue cooking for 20 minutes, stirring every 2 to 3 minutes, until the onion is soft, golden brown, and sweet. If the onion starts sticking or the browned bits on the bottom of the pan look too dark, add 1 teaspoon water and scrape the pan with a wooden spoon. Transfer the caramelized onion to a small bowl.

Step 3: Brown the fennel sausage

Return the skillet to medium-high heat. Add the crumbled fennel Italian sausage and cook for 6 minutes, breaking it into small, rustic pieces with a spoon as it browns. The sausage should be cooked through, lightly crisp in spots, and no longer pink.

Transfer the sausage to a plate lined with a paper towel or to a small bowl. If there is more than 1 teaspoon rendered fat in the skillet, drain off the excess so the pizza does not become greasy.

Step 4: Mix the garlic-rosemary oil

In a small bowl, stir together 2 tablespoons extra-virgin olive oil, the grated garlic, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, the red pepper flakes if using, and 1 teaspoon of the chopped rosemary. This simple oil is the “sauce” for the pizza, so spread it evenly and do not skip the edges just inside the crust.

Step 5: Stretch the dough

Lightly dust a pizza peel with semolina flour or cornmeal. If you do not have a peel, place a sheet of parchment paper on a cutting board and dust it lightly. Set the dough in the center and press it gently with your fingertips, working from the middle outward to create a round.

Stretch the dough into a 12-inch circle, leaving a slightly thicker 1/2-inch border around the edge. If the dough resists or snaps back, let it rest for 5 minutes, then continue stretching. Try not to flatten the outer rim too much; that edge will puff and brown beautifully in the oven.

Step 6: Assemble the pizza

Brush the garlic-rosemary oil over the dough, leaving the 1/2-inch border uncovered. Scatter the shredded mozzarella evenly over the oiled dough. Add the caramelized onion in loose ribbons, then sprinkle the browned fennel sausage over the top.

Finish with the Parmesan cheese and the remaining 1/2 teaspoon chopped rosemary. Keep the toppings fairly even, but not perfectly arranged; a little rustic unevenness helps the crust bake well and gives every slice a nice mix of creamy cheese, sweet onion, and savory sausage.

Step 7: Bake until crisp and bubbling

Carefully slide the pizza onto the preheated pizza stone, steel, or inverted baking sheet. Bake at 500°F for 11 minutes, until the crust is puffed, the bottom is crisp, the cheese is melted, and the sausage edges are browned.

If using parchment paper, you can leave it under the pizza for the full bake, or carefully pull it out after 6 minutes for a slightly crisper bottom. Use tongs or a peel, and work carefully because the oven and baking surface will be very hot.

Step 8: Rest, slice, and serve

Transfer the pizza to a cutting board and let it rest for 3 minutes. This short rest helps the cheese settle so the slices cut cleanly. Finish with a small pinch of black pepper if you like, then slice into 8 pieces and serve warm.

Pro Tips

Use low-moisture mozzarella: Fresh mozzarella can release too much water in a home oven. Low-moisture whole-milk mozzarella melts beautifully while keeping the crust crisp.
Keep the sausage pieces small: Small crumbles distribute better and give you savory fennel flavor in every bite.
Do not rush the onions: Medium-low heat gives you sweetness without burning. If the onions brown too fast, lower the heat and add a teaspoon of water.
Preheat thoroughly: The 30-minute preheat is important. A hot baking surface gives the pizza a better rise and a sturdier bottom crust.
Go easy on rosemary: Rosemary is powerful. The measured amount gives fragrance without overwhelming the sausage and onions.

Variations

Spicy Pizza Bianca: Use hot fennel Italian sausage and increase the red pepper flakes to 1/4 teaspoon.
Mushroom and Sausage Bianca: Add 4 ounces sliced cremini mushrooms to the skillet after the onions are done. Cook for 6 minutes over medium-high heat before adding them to the pizza.
Extra Creamy White Pizza: Dot the assembled pizza with 1/4 cup whole-milk ricotta before baking for a softer, richer topping.

Storage & Make-Ahead

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 400°F for 8 minutes, or warm slices in a dry skillet over medium-low heat for 5 minutes to bring back the crisp bottom. Avoid microwaving if possible, as it softens the crust.

To make components ahead, caramelize the onion up to 3 days in advance and refrigerate it in a covered container. The sausage can also be browned up to 2 days ahead. Bring both to room temperature for 20 minutes before assembling so they do not cool down the dough during baking.

Nutrition (per serving)