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sausage and onion pizza

sausage and onion pizza

sausage and onion pizza

Pizza is one of my absolute favorite foods, along with probably a good fraction of the rest of America/the world. It's so easy to transform into any way you like it. Thick crust, thin crust, deep dish, stuffed crust, pita crust, bagel crust... and with toppings I could legitimately go on for days so I won't. 

With that being said, in our years of being together, RT and I have shared many a pizza fail. One was so utterly inedible that it resulted in a McDonald's run. Alas, I never give up in my efforts. Failing in the kitchen only pushes me further to succeed. While we have had many successful flatbreads since our fails, making a from scratch pizza is still in my lists of things to excel and triumph. 

This pizza effort we thought we had fully succeeded. We finally had a pizza stone! We made the dough from a pre-mixed box that helped in precise measuring (as in I had no measuring to do). All things were in our favor for this pie. Until I realized we have failed to purchase a pizza peel. Now, use your imagination to think of how difficult it was to get the prepared pie to the pizza stone...I will say however, getting the pizza ON the stone was far more difficult than removing the pizza from the stone when it was baked. 

sausage and onion pizza
sausage and onion pizza

Sausage and Onion Pizza


  • 1 ball of pizza dough
  • 3/4 cup spicy marinara sauce
  • 1 cup mozzarella cheese, grated
  • 2 italian sausages, casings removed
  • 1/2 onion, sliced thin
  • 1/2 cup ricotta cheese
  • 2 tablespoons basil
  • 1 clove garlic, minced
  • salt and pepper


1. Preheat oven to 450 with stone in the oven for at least 30 minutes. 

2. Cook sausages in a skillet, crumbling as you go. Remove sausage from pan with slotted spoon to leave the drippings behind. Next, sauté the onions until soft and slightly browned. 

3. In a small bowl, combine ricotta, garlic, basil, salt and pepper.  

4. On a floured surface, roll out the dough to about 1/4 inch thickness. 

5.. Spread sauce over dough, followed by mozzarella cheese, sausage and onions. Dollop the ricotta over the pie.

6. Bake at 450 until bubbly, about 10 minutes. 

Until next time, I'll be searching for that pizza peel!

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