This pizza is a little extra given that it’s topped with onions that cook for upwards of an hour, but if you’re short on time, you could get away with browning the onions and calling it a day. If going that route, add a little balsamic vinegar (or glaze) to lend some depth to the onions.

A few important notes: Fresh mozzarella is preferred, but grated mozzarella will work just fine. Double the fennel sausage recipe if you like your pizza heavier on the meat. And a pre-baked crust will work here — simply adjust the baking time to account for that.