Preheat the oven to 375 degrees F. Combine Chebe mix, 1 c. shredded cheese, 2 T. water, egg, and 1 T. olive oil in a medium bowl. Stir until a dough forms.
Spread 1 T. olive oil on a large baking pan, then pat the dough out onto the pan, flipping it over to coat it on both sides with olive oil. Continue patting until the dough is a round shape about 12 inches in diameter. Small holes may form while you are patting the crust, so just pinch it back together. Par bake for about 8 minutes. Remove from oven.
While the dough is parbaking, place 1 T. olive oil and the sliced onion into a medium saute pan and cook until onions are translucent and beginning to carmelize about 10 minutes.
Once the crust is parbaked, spread the pesto over the top. Add the caramelized onions, sliced sausage, and remaining mozzarella. Add dollops of ricotta cheese evenly over the toppings.
Return pizza to the oven and bake an additional 10-12 minutes, until browned. Cut into 6 slices and serve or freeze individual single-slice portions with plastic wrap between them in a Ziploc bag for consumption later.