• Peel and cut the onions in half then slice into thin half circles. Cook over medium heat in a stainless or cast iron pan until caramelized stirring occasionally. If the onions appear to be sticking to the pan then add a little olive oil or butter.
• While the onions are caramelizing char the peppers on each side over open flame over the stovetop or under the broiler in the oven. Once charred on all sides, remove to a bowl and cover with a towel to help steam the charred peels off. Rinse under cool water and rub the charred parts off, remove the stem and seeds. Pat dry then slice thin. Once the onions are caramelized transfer to a bowl and set aside.

Make the sauce:

• In a small saucepan over medium heat melt the butter then add in the garlic and stir for one minute. Add in the remaining ingredients and simmer until slightly thickened. This can be made ahead of time, kept in refrigerator in an airtight container and reheated over the stove before making the pizza.

Pizza assembly and baking:

• Preheat oven to 500 Deg F. If you have a pizza stone place in oven while preheating and heat the stone for about 30 min before baking the pizza. This ensures a nice crispy crust. You can also use a baking sheet.
• Roll out the dough onto a lightly floured surface then transfer to a large piece of parchment paper.
• Brush the edges with olive oil, sprinkle with sea salt. Spread the tomato sauce over the top then add the onions, peppers cheese then top with the sausage. Bake for 10 minutes. Let cool for one minute before slicing. Goes great with beer!!