Recipe of the Month: Pistachio and Sausage Pizza

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.

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