Oven Fried Pizza Lamb Onions

Oven "fried" pizza lets you bring the magic of crispy skillet crust and bubbling toppings straight from your oven to the table. It is perfect for anyone craving a pizzeria experience at home and makes use of bold sausage caramelized onions and fresh dough. Tinkering with the method through trial and error this pizza turned out to be a hit for family movie nights when everyone wanted something delightfully different yet familiar.

I first tried oven "fried" pizza to bring a bit of restaurant flair to our weeknights and it quickly became a tradition for birthday dinners and casual parties.

Ingredients

• Active dry yeast: gets the dough rising for a light texture choose a fresh packet for best results
• Warm water: helps activate yeast and starts the dough with a gentle hand test that it feels just warm to touch
• All-purpose flour: forms the structure sift it for a softer crumb
• Kosher salt: brings out the flavor of the dough go for flake salt if available
• Ground white pepper: adds gentle spice and warmth measure carefully to avoid overpowering
• Honey: gives a faint sweet note and feeds the yeast look for mild local honey
• Extra-virgin olive oil: infuses richness and supports frying pick a bold green variety for character
• Spicy lamb sausage: delivers savory heat and flavor visit a local butcher for the most aromatic sausage
• Red onions: caramelize for sweet depth pick onions that feel heavy and firm
• Mozzarella cheese cubes: melt into stretch and creaminess use a block and dice for the best melt
• Basil leaves: add brightness and aroma choose leaves that are vibrant with no blemishes

Step-by-Step Instructions

Mix and Activate Yeast:

Combine yeast and warm water in a large bowl. Stir until dissolved then let it rest for five minutes until slightly foamy. This activates the yeast for a supple dough later.

Build Dough and First Rise:

Sift about half the flour over the yeast mixture. Blend with your hands until smooth. Add salt pepper and honey then mix. Sift in the remaining flour and keep blending until incorporated. Turn the mix onto a lightly floured surface and knead gently for three to five minutes until smooth. Place dough in a lightly oiled bowl and cover with plastic wrap. Let sit in a warm place for one and a half hours until it doubles in size. The slow rise gives flavor and elasticity.

Portion Dough and Shape Rounds:

Press the risen dough gently to release some air. Move it back to a floured surface and divide into four equal parts. Roll each into a loose ball and let rest under a towel for fifteen minutes. Flatten and roll each quarter into a six inch round for uniform pizza bases.

Caramelize Onions and Brown Sausage:

Set a skillet to high heat and add olive oil. Drop in lamb sausage broken up. Cook thoroughly breaking into small bits and let it brown for extra flavor. Remove with a slotted spoon and rest on a paper towel. Next add the onions and cook on medium stirring for three to five minutes until deeply golden and sweet. Stir in the honey to finish the caramelizing.

Pan Fry Pizza Bases:

Preheat the oven to three hundred fifty degrees. Heat olive oil in a cast iron skillet until just smoking. Place one pizza round into the hot oil and gently press down with a spatula. Let it cook until the base is golden brown underneath. Flip and season the new top with a little salt and pepper.

Top and Bake:

Once the second side is just set spread the onions sausage mozzarella and a few basil leaves over the round. Drizzle with extra olive oil. Place the whole skillet in the oven. Bake for five to eight minutes until the cheese melts and starts to brown. Repeat with the rest of the dough and toppings.

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The lamb sausage makes this pizza stand out and I often recall laughter around my kitchen stool as we caramelized onions together splashing oil and stories in equal measure.

Storage Tips

Let leftover pizza cool fully before covering tightly with foil or placing in an airtight container. Store in the refrigerator for two days. For crispness reheat slices in a hot cast iron pan or in a hot oven rather than the microwave which keeps the crust crunchy.

Ingredient Substitutions

You can swap lamb sausage for crumbled Italian sausage or chorizo if preferred. If you are low on mozzarella try provolone or a blend of cheeses for a different melt and flavor. Red onions can be replaced with sweet white onions in a pinch.

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Serving Suggestions

Serve your pizza straight from the skillet with a drizzle of good olive oil and a handful of extra fresh basil. It pairs nicely with a citrus salad or roasted vegetables. For parties cut into smaller wedges and serve as a hearty appetizer.

Cultural Context

Oven fried pizza blends classic Italian techniques with the American love for crispy crusts. Cooking pizza on the stovetop in a skillet before a short bake gives a nod to old school pizzaiolos who used whatever heat source they had. It is a recipe that bridges tradition and home innovation.

Recipe FAQs

→ How do you achieve a crisp crust in this oven-fried pizza?

By cooking the dough in a hot cast iron skillet with olive oil, the bottom becomes golden and crunchy before finishing in the oven.

→ What type of sausage works best for this pizza?

Spicy lamb sausage adds bold flavor, but milder varieties or other meats can be used as a substitute if desired.

→ How are the onions prepared for the topping?

Red onions are thinly sliced and caramelized with honey and olive oil, which brings out their sweetness and enhances the topping.

→ Can the pizza dough be prepared ahead of time?

Yes, the dough can be made in advance and refrigerated after the initial rise; bring to room temperature before shaping and cooking.

→ What cheese complements the other flavors in this pizza?

Cubed mozzarella provides creamy texture and flavor, melting beautifully atop the skillet-cooked dough, but other melting cheeses can also be used.

→ Is basil essential for the final flavor profile?

Fresh basil adds fragrance and color, complementing the rich sausage and onion toppings, but it's optional based on preference.