The Pistachio and Sausage Pizza is from Neapolitan pizza legend Roberto Caporuscio’s Don Antonio by Starita (donantoniopizza.com) in New York.
- 4 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
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.