Cooking Directions:

Place an oven rack in the center of oven. Preheat the oven to 475 degrees F.

Spray a baking sheet with non-stick Cooking Spray and sprinkle Cornmeal evenly on pan and set aside.

In a large skillet, add 2 tablespoons of Olive Oil & Butter (save one tablespoon for drizzling over pizza later) and melt together over medium-low heat.

Add the Onions, Perrucci Family Merlot, Sea Salt and Pepper. Cook for about 20 minutes, stirring occasionally, until golden and caramelized.

Increase the heat to medium-high and add Sausage. Using a wooden spoon or spatula, break up the Sausage and cook, stirring constantly, until cooked through, about 8 minutes. Drain any excess liquid and set aside.

Using a lightly floured work surface, roll out the Pizza Dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil.

Spread the Onion mixture evenly over the Dough, leaving a 1-inch border. Sprinkle Cheese on top. Bake until the Crust is golden and the Cheese has melted, about 15 to 18 minutes.

Remove Pizza from oven and sprinkle with fresh chopped Basil. Cut the pizza into eight wedges and serve.