Autumn Sausage & Sweet Potato Pizza – the warmest, heartiest, yummiest, most autumny-est pizza without red sauce you may ever eat – topped with nothing but the best flavors of fall!
Let’s be serious for a quick second.
When it comes to pizza, I’m generally a creature of habit.
Pepperoni & extra cheese deep dish. Ham & pineapple hand-tossed. Bacon thin crust.
Buffalo chicken pizza rolls. You get the idea. It’s sort of ridiculous. I have an online pizza profile from a local delivery joint that shows my last five orders and…they’re almost identical to one another.
Don’t get me wrong: as an eternal foodie, I really do like to try new things, even when it comes to pizza. Case in point, this deliciously savory Autumn Sausage & Sweet Potato Pizza I’ve created, my homage to my favorite season…in pizza form.
Ricotta-Parmentino cheese “sauce”, roasted mushrooms and sweet potato, spicy sausage, Gallo Family Vineyards Merlot-caramelized onions, sage, and a maple drizzle. Oh my goodness.
Hear me out, pizza puritans. I promise you, this is a recipe for success.
A year ago, I never would have thought to put these ingredients on a pizza together. Ten years ago, I would have turned my nose up at the very idea of it.
Pizza has always been about simplicity to me. Bread, sauce, cheese, meats…sometimes veggies. Done. It’s a food meant for birthday parties, movie dates with your kids, and late nights in with friends. It’s great cold the next day, straight from the fridge, and just as good crisped up in the toaster oven.
I would argue that pizza should be in its own food group.
In the past three years or so, having been an avid Pinterest lurker until my foray into putting my own kitchen fodder on the internet pin board, I’ve seen a major shift in creativity when it comes to pizza. It surely started long before I noticed, but the one fact that holds true is, no matter how you top it, pizza is still a simple food.
But, that doesn’t mean it can’t be spectacular.
And when it’s paired with Gallo wines? It’s a downright heroic meal.
October in National Pizza Month, and for #SundaySupper this week, we’ve teamed up with Gallo Family Vineyards again to blow your minds with delicious and diverse pizza recipes. Not only that, we’re here to help you decide which wine will make that next slice taste extraordinary.
To quote one of my all-time favorite chefs, and personal idol, Julia Child,
I, too, love to cook with wine, and my decision to include Merlot-caramelized onions in this great recipe was actually a last-minute one. I like to blast some good nostalgic music to stir my motivation while I cook and bake, and I often pour myself a glass of wine to sip from throughout the afternoon, as my day in the kitchen is generally winding down.
A lot of the recipes you see on my blog are created in batches, meaning on my days off from work, I will whip up anywhere from three to six different recipes and photograph them. This makes for very long days, but really rewarding ones for me, Mr. Crumby, my friends, and my co-workers, who often enjoy the fruits of my labor.
(That’s a lot of food coming to life in one day, just sayin’. But it makes me happy to see the excitement in their faces, and there’s nothing so rewarding as seeing the delight in their eyes when they take their first bite.)
The day I made this pizza was one of those days, and I was so all over the place that my glass of Gallo Merlot sat neglected most of the afternoon, until I started roasting and caramelizing the toppings.
My first thought was to use apple cider in the onions, but I thought it may end up too sweet. Then, I remember the apple ginger hard cider in the fridge, but was wary of the carbonation. I glanced around the kitchen, my onions slowly sautéing in butter but quickly reaching a point of no return, when I spotted my barely sipped Merlot.
The rest was history, and the smell? Beyond glorious. Pungent, warm, and beautifully sweet and acidic at the same time, I couldn’t resist eating a few right out of the skillet. I don’t know that I’ll ever caramelize onions any differently from now on.
Of course, Merlot isn’t required. If you’re looking to add a bit of sweet apple flavor to top off this pizza (which I almost did,) Then Gallo’s Sauvignon Blanc would be my suggestion. As far as pairing slice with glass, either one of those wines will be a dynamic match.
I speak from experience…I ate it with both.
Here, here, Julia. Cheers, Gallo – to pizza!
Autumn Sausage & Sweet Potato Pizza #SundaySupper
The warmest, heartiest, yummiest, most autumny-est pizza without red sauce you may ever eat - topped with nothing but the best flavors of fall!
- 1 pound pizza dough
- 2 teaspoons olive oil
- 1 large sweet potato, peeled and cubed
- 1 cup mushrooms, cleaned & drained
- 2 Italian sausage links
- 1 Tablespoon unsalted butter
- 1 small onion, thinly sliced
- 1/2 cup red wine (Merlot)
- Pine nuts, optional
White Cheese Sauce
- 1/2 cup ricotta cheese
- 2 ounces Parmesan cheese
- 1 teaspoon garlic, diced
- 1 teaspoon olive oil
- Italian seasoning, to taste
- Kosher salt, to taste
- Black pepper, to taste
- 2 cups Mozzarella cheese
Maple Cinnamon Drizzle
- 2 Tablespoons olive oil
- 2 teaspoons maple syrup
- Pinch cinnamon
- Kosher salt, to taste
- Black pepper, to taste
- 1 bunch fresh sage leaves
- 1/4 cup olive oil
- Preheat oven to 425 degrees F. Roll and stretch your dough out to a 16-inch round and set on baking sheet, pizza pan, or stone.
- Poke the center of the dough with the tines of a fork, leaving a 1-inch rim untouched. Bake for 3-5 minutes, pressing down any puffed dough after removing it from the oven. Set aside.
- Scatter sweet potato cubes and mushrooms on a baking sheet. Drizzle with olive oil, then roast in 425 degree oven for 18-22 minutes.
- While that's roasting, cook the sausage. Set a saute pan on the stove over medium heat. Remove the sausages from their casings and break the meat apart in the pan. Cook fully, then remove to a paper-towel lined plate to drain, reserving about 1 teaspoon of grease in the pan.
- Add butter to grease and melt together, then add onions to pan. Allow to caramelize for 10 minutes, stirring occasionally.
- Pour in wine about 1-1.5 ounces at a time, allowing it to cook into the onions a bit before adding more. Cook down until there is no liquid left, then remove from heat.
White Cheese Sauce
- Combine ricotta, Parmesan, garlic, 1 teaspoon olive oil, Italian season, salt, and pepper in a medium bowl. Mix until well blended, then spread on top of par-baked crust.
- Scatter cooked sausage on top of cheese sauce, then wine-caramelized onions. Sprinkle on 1 cup of Mozzarella, the add roasted sweet potatoes and mushrooms, and remaining Mozzarella.
- Bake at 425 degrees for 18-20 minutes, until crust is golden brown and cheese is bubbly.
- While pizza is baking, prepare drizzle and sage.
Maple Cinnamon Drizzle
- Combine 2 Tablespoons olive oil, maple syrup, cinnamon, salt, and pepper in a small bowl. Stir together well.
- In a small, clean saute pan, heat olive oil over medium heat. Fry sage leaves in oil for 1 minute on each side, removing to a paper towel to dry.
- When pizza is out of the oven, top with crispy sage leaves, pine nuts, and Maple Cinnamon Drizzle. Slice to desired size, serve, and enjoy!
|Amount Per Serving||As Served|
|Calories 551kcal Calories from fat 314|
|% Daily Value|
|Total Fat 35g||54%|
|Saturated Fat 13g||65%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
- Apple Pie Pizza by That Skinny Chick Can Bake
- Chocolate Chip Peanut Butter Pizza by Desserts Required
- Peach Maple Mascarpone Dessert Pizza by Whole Food | Real Families
- Apricot Chicken Brie Flatbread Pizza by Feed Me, Seymour
- Autumn Sausage & Sweet Potato Pizza by The Crumby Cupcake
- Balsamic Steak and Arugula Pizza by Crazy Foodie Stunts
- Chicken Parmesan Pizza by Life Tastes Good
- Chorizo and Roasted Pepper Pizza with Arugula by Hezzi-D’s Books and Cooks
- Flammkuchen by Curious Cuisiniere
- Grilled Fig + Prosciutto Pizza by An Appealing Plan
- Jalapeño Popper White Pizza by Food Done Light
- Meat Lover’s Skillet Pizza by Grumpy’s Honeybunch
- Pasta Pizza Pie by Alida’s Kitchen
- Pizza Bagels by Recipe for Perfection
- Portuguese Flatbread Pizza by Family Foodie
- Roasted Butternut Squash, Prosciutto and Goat Cheese Pesto Pizza by Cupcakes & Kale Chips
- Roasted Corn Pizza by Brunch with Joy
- Sauerkraut and Meatball Pizza by Palatable Pastime
- Sausage and Ricotta Naan Pizza by Casa de Crews
- Thai Chicken Pizza by The Redhead Baker
Also Featured: Simple Tips for Wine Cheese Pairings plus Pizza Recipes #SundaySupper with Gallo Family Vineyards.
If you need some help pairing the perfect wine with your favorite pizza pie, Gallo Family Vineyards has a handy store locator to help! They’re also celebrating National Pizza Month, and you can find all kinds of recipes on their blog. Be sure to follow them on Facebook, Twitter, Instagram, & YouTube for wine-spiration all year long!
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.