Recipe of the Month: Pistachio and Sausage Pizza

This savory recipe from Caputo is a big seller at Don Antonio by Starita in New York.



Caputo Flour

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!

Coals Artisan Pizza (coalsartisanpizza.com) in Louisville, Kentucky, makes waves with the Waverly, featuring prosciutto, fig jam, Asiago, mozzarella and Gorgonzola cheeses, balsamic reduction and shaved Parmesan.

Chef Roberto Paciullo’s Zero Otto Nove (roberto089.com) in Manhattan offers the La Cirilo, made with butternut squash purée, smoked mozzarella, spicy pancetta and basil.

Olio Pizzeria & Cafe (oliopizzeria.com) is one of Los Angeles’ most celebrated pizzerias, thanks to fare like the Mare Chiaro, topped with calamari, shrimp, clams, mozzarella, garlic and parsley.

Cured salmon takes the spotlight on the Salmon Gravlax pie at Kitchen Zinc (kitchenzinc.com) in New Haven, Connecticut. Topped with arugula salad, this white pizza comes with housemade gravlax, lemon crème fraîche, capers and red onions. 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Idea Zone: North American Pizza & Culinary Academy Opens in Chicago

Made to Order: Tips for Online Ordering

Want to boost your online ordering sales? Use these 6 tips from experts to attract—and retain—today’s web-obsessed customers.

8 Tips for Better Video

Creating great video content doesn’t have to be expensive. Here’s how to do it right on a shoestring budget.

Precinct Pizza: Super Troopers

As a Domino’s franchisee, ex-NYC paramedic Rick Drury didn’t always go by the book. Now he makes his own rules at the wildly successful Precinct Pizza in Tampa.

The Possibilities of Pasta

Get creative with flavor combos, menuing and marketing to create a pasta menu that soars beyond the standard favorites.

New York State of Mind

It’s the pizza that looks the most like, well, pizza. Here’s the story behind America’s oldest and most familiar pizza style.

Caputo Americana Grandma Pie

Orlando Foods puts a spin on a homemade classic with Americana flour and crushed tomato

Art of Marketing-August 2018

Looking for more marketing ideas and insights? PMQ has you covered!

Getting a Better Bake With Air Impingement Ovens

If your pizzas aren’t coming out right, here’s how to put your “finger” on the problem.

Chef's Corner - Laura Meyer

One of the industry’s most acclaimed pizzaioli shares a recipe that’s layered with salty, sweet, smoky and spicy flavors.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags