Luxe Pizza with Balsamic Red Sauce Recipe

• 1 small yellow onion, diced 
• 4 tablespoons unsalted butter 
• Diamond Kosher salt 
• 28 ounces crushed San Marzano tomatoes 
• 2 tablespoons tomato paste 
• 2 teaspoons granulated sugar 
• 2 cloves garlic finely chopped 
• 1-2 tablespoons balsamic vinegar 
• 1 teaspoon dried oregano or Italian herb blend 
• Freshly ground black pepper 
• 8 ounces store-bought or homemade fresh pizza dough of your liking 
• 2 tablespoons cornmeal 
• 1/2  pound Italian sausage, casing removed 
• 1/2 red onion, peeled and cut into thin wedges 
• 1 small bunch broccoli raab 
• ½ cup shredded mozzarella ( with low moisture content) 
• ½ cup shredded provolone 
• 1/2 cup whole castelveltrano olives or black oil cured olives 
• Fancy dried oregano 
• Red pepper flake 
• Extra virgin Olive oil 
• Diamond Kosher salt 

Directions

1. Sauté onion in butter (with a pinch of salt) in a medium saucepan over medium-low heat. When onions are translucent and tender, add crushed tomato, tomato paste, 1 tablespoon balsamic, sugar, garlic, and another generous pinch of salt to the pot – gently simmer sauce, stirring regularly, until flavors are incorporated and sauce is thick and luscious – about 20 minutes. Taste for seasoning and add additional, salt, sugar, black pepper, and/or balsamic as you desire. Note: sauce can be made up to 4 days ahead. Use extra sauce for a tasty pasta dish. 
2. Preheat oven to 450 degrees – place a pizza stone in the oven to preheat.  
3. Brown sausage meat in a cast iron pan over medium high heat until just cooked – breaking up the clumps as you go. Set aside. 
4.  Blanch broccoli raab until just-tender and bright green. Coarsely chop and toss with olive oil and a pinch of salt. Set aside. 
5. Shape your pizza crust on a pizza peel lightly dusted with cornmeal. Brush the edges of the crust with olive oil. Top dough with 1 cup balsamic red sauce, then shredded cheese. Finish with sausage, broccoli raab, red onion fans, olives, and a sprinkling of salt and a drizzle of 1 tablespoon olive oil. 
6. Carefully transfer pizza from peel to your hot pizza stone. Bake about 8 minutes or until crust is golden.  
7. Serve with red pepper flakes and dried oregano.