I made an Italian sausage, sauteed onion, and Fontina cheese version as well as a sausage, marinara, and Fontina cheese style pizza. We preferred the first, but they were both mighty yummy. I liked these enough that I made a second batch of the sausage and onion pizza a few days later, but I used a different recipe for the polenta crust. I love this version from Barefoot Contessa. The rosemary in the polenta added another dimension of flavor to the pizza and made it really tasty.
1 recipe polenta - see above
1/4 lb sweet italian sausage, browned
2 large onions, thinly sliced and cooked in a bit of oil until tender and caramelized
1-2 cups fontina cheese, freshly grated
Distribute toppings evenly on polenta. Cook in a 400 degree oven until cheese is melted and pizza is heated through. Remove and cut into squares.