Pizza for "the boys" by Christian Bégin Recipe

Ingredients

About 45 mL (3 tbsp.) olive oil (enough for cooking and for brushing pizza crust)
1 Pork Shop Jack dry sausage, sliced into rounds
15 mL (1 tbsp.) butter
1 large Spanish onion, cut into thin strips
1 store-bought pizza shell
125 mL (½ cup) crème fraîche or sour cream
15 mL (1 tbsp.) store-bought garlic purée
To taste, salt
and freshly ground pepper
60 mL (¼ cup) chopped parsley
7 oz. (200 g) Comtomme cheese, cut into thin slices

PREP TIME 15m	COOK TIME 45m	TOTAL TIME 1h
YIELD 4 servings

Preheat the oven to 180°C (350°F).
Pour a few drops of oil into a skillet over medium heat, add the sausage rounds and fry, stirring regularly, until cooked but not too crispy.
Set aside.
Heat the butter in the same skillet and caramelize the onion strips over medium heat for 20 minutes or until golden brown.
Remove from heat and set aside.
Place the pizza shell on a large, lightly oiled baking sheet.
Brush on a thin coating of olive oil.
Place the crème fraîche in a small bowl, add garlic purée, season and mix well.
Spread the seasoned cream over the pizza shell.
Top with the caramelized onion and sausage and sprinkle with cheese and parsley.
Bake in oven for 20 minutes.
Serve immediately!