The Pistachio and Sausage Pizza is from Neapolitan pizza legend Roberto Caporuscio’s Don Antonio by Starita (donantoniopizza.com) in New York.
Ingredients:
- Four 9-oz. Neapolitan dough balls
- ½ c. extra-virgin olive oil (plus more to taste)
- 1½ c. shelled pistachios, lightly toasted
- ½ c. Parmesan, grated
- 10½ oz. fresh Italian sausage, casings removed
- ¼ c. red wine
- 1 lb. fresh mozzarella, cut into ½” strips
- 1 oz. grated Pecorino Romano
- 16-20 fresh basil leaves
Instructions:
Purée the pistachios, Parmesan cheese, oil and salt in a food processor to make a smooth sauce; set aside. Heat 2 tbsp. additional olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the pieces with a wooden spoon until browned but not completely cooked through, about 4 minutes. Add the wine and cook, scraping the bottom of the skillet, until reduced, about 2 minutes. Set aside and let cool slightly.
Spread about ½ c. pistachio sauce evenly over the center of the dough, and distribute ¼ each of the sausage mixture, Parmesan and mozzarella cheeses, and basil leaves; sprinkle with Pecorino Romano and drizzle with oil. In the true Neapolitan tradition, bake pizza for approximately 90 seconds in a wood-burning oven. Makes four 12” pizzas.
The Artisan Movement
The 99-cent slice still has its place, but the soaring popularity of artisan pizza is transforming our industry. Relying on high-end ingredients and the deft handiwork of highly trained pizzaioli, the “better pizza” trend takes inspiration from the Naples traditions of old while borrowing heavily from modern American fusion cuisine. Check out these artisan pizzas from around the United States and join the movement!
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