Onion and Sausage Petals
Author: 
Recipe type: pizzas
 
Ingredients
  • 2 medium red onions approx. 4.5 ounces each
  • ΒΌ cup proprietary cooked and crumbled Italian sausage
  • 3 tablespoons whole milk ricotta
  • 2 tablespoons shredded Parmigiano Reggiano
  • Pinch of salt, pepper, and red pepper flakes to taste
Instructions
  1. Bring 8 cups of water to a boil in a medium pot.
  2. Cut the tips off each onion and place upright vertically on a cutting board.
  3. Using a sharp knife, cut half of each onion vertically by plunging the knife into the center and slicing to the edge.
  4. Place both onions into the boiling water and turn down to medium high for 30 minutes.
  5. After 30 minutes, turn the heat off and leave the onions in the water. The outer layers of the onion will already be translucent and coming off the core layers. You may gently peel the outer edges off to let the inner part cook if you wish.
  6. Let the onions cool for 15 minutes. Remove and place on a plate to cool draining off the water for 5 minutes. Wrap the onions and refrigerate.
  7. While the onions are cooling, mix the ricotta, sausage, Parmigiano, salt, pepper, and pepper flakes in a bowl.
  8. Gently pull the layers of the onion apart and set aside. Some layers may have rips in them, but these will be good.
  9. Reserve 6 to 8 of the larger layers.
  10. Using a spoon, scoop up the filling and place on one side of each onion petal layer.
  11. Gently roll the onion around the filling and gently squeeze like a sushi chef would. (Some large petals may wrap around the filling multiple times.) The ends of the petals will taper onto themselves while the bulk of the filling will be in the bulbous middle section.
  12. Continue with all the petals and set aside.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/onion-and-sausage-petal-pizza