Andouille Sausage Pizza Pie with Onion Confit and Fontina Cheese

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Sweet Onion Confit:

2 yellow onions

1/4 cup extra-virgin olive oil

Pinch sugar

1/2 cup Champagne vinegar

1/2 tablespoon salt

2 tablespoons white wine

Oven Dried Tomatoes:

4 Roma tomatoes

2 teaspoons fresh thyme leaves

3 cloves garlic, sliced thin

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

Freshly ground black pepper

For the pizza:

1 pound pizza dough

Cornmeal

1 -ounce Fontina cheese, grated

2 tablespoons prepared Onion Confit

1 link Louisiana-style andouille sausage, cut into 1/4-inch slices

6 to 8 slices Oven-Dried Tomatoes

1 -ounce mozzarella, grated

2 teaspoons freshly chopped parsley leaves