Andouille Pizza With Onion Confit And Fontina Cheese

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1/4 cup extra-virgin olive oil, plus more for brushing

2 pounds onions, thinly sliced

1/3 cup white wine vinegar

2 tablespoons dry white wine

Pinch of sugar

Kosher salt

Two 1-pound balls of frozen pizza dough, thawed

Cornmeal, for dusting

1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced

1/4 pound imported Fontina cheese, shredded

1/4 pound mozzarella, shredded

6 ounces andouille sausage, sliced 1/4 inch thick

1 tablespoon minced flat-leaf parsley

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