Pizza Passion

I was talking on the phone with my daughter today, telling her about this fabulous pizza I made the other night and she said, "Mom, you need to put that on your blog!", so here it is. I scored some free pizza dough from our bakery as well as some cipollini onions and chard and wanted to put that all together on a pizza. Then I remembered that we had ordered some grass fed, pasture raised meat from Afton Field Farm in Corvallis. ( On a side note, Tyler Jones, who farms Afton Field Farm (www.aftonfieldfarm.com) with his wife Alicia, was an apprentice with Joel Salatin of the famed Polyface Farm featured in Michael Pollan's book, "Omnivore's Dilemma". I was thrilled to find someone farming in this manner so close to Portland!). In that package was some hot Italian sausage which would go perfectly with the onions and chard. I took a pint of my home canned tomatoes and pureed them in the blender. I put them in a pan, added garlic and Italian herb seasoning and cooked it down until it was saucey, about 1/2 hour. The cippolini onions were caramelized in a pan with olive oil over low heat for about 40 minutes and the sausage browned and crumbled. So, for the assembly: Roll or stretch out the dough, smear with tomato sauce, sprinkle the sausage on, add the onions and chard that has been washed, stemmed and roughly chopped, and top with dollops of fromage blanc (I used Cypress Grove), drizzle with a little bit of extra virgin olive oil and bake in a 450 degree oven until crust browns and cheese softens, about 10-12 minutes. Sprinkle with grated Parmigiano-Reggiano and you are ready to dig into to major yumminess! I think the combination of ingredients was part of the delish factor but also attribute a lot to the sausage...man, it was good! I am definitely going to learn how to put photos up because a photo of this pizza would've been great!