1 lb. kielbasa, halved lengthwise, then in 1/3 and chopped crosswise
3 onions thinly sliced
3 cloves garlic minced
2 Tbsp. white wine
Salt/Pepper
2 tsp. fresh thyme leaves chopped
1 lb. refrigerated pizza dough
1 cup shredded Gruyere cheese (about 4 oz.)
Position a rack in the lower 1/3 of the oven and preheat to 450 degrees. In a large skillet, heat 1 Tbsp. EVOO over medium heat. Add the kielbasa and cook, stirring, until lightly browned (about 5-6 min.); transfer to a medium bowl. Add the onions and last Tbsp. EVOO to the skillet and return to the heat for 2 min. Lower the heat to medium low, add the garlic, and season with salt & pepper and cook, stirring occasionally until golden-browned (about 8-10 min.). Add the wine and scrape up the caramelized brown bits that have formed on the bottom of the skillet; stir in the kielbasa and thyme and remove from the heat.
On a lightly floured surface, roll the pizza dough out to fit a cookie sheet; spray the cookie sheet with non-stick spray and put in the oven for 5 min. Take out and gently turn the pizza dough over; arrange the kielbasa mixture evenly on top and sprinkle with the cheese. Bake until the crush is golden brown (around 15-20 min.).
* Original Recipe courtesy of Everyday with Rachael Ray, Menu Planner Sept. 2009
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