Recipe courtesy of Keste Pizza and Vino
Show: Pizza Cuz
Episode: Masters
Pistacchio e Salsiccia Pizza (Pistachio and Sausage Pizza)
Total:
39 hr 5 min
Active:
1 hr 20 min
Yield:
8 to 12 servings
Level:
Intermediate
Total:
39 hr 5 min
Active:
1 hr 20 min
Yield:
8 to 12 servings
Level:
Intermediate

Ingredients

Pizza Dough:
  • 2 tablespoons sugar
  • 1 tablespoon extra-virgin olive oil, plus more for greasing
  • 1/2 teaspoon active dry yeast
  • 5 1/2 cups 00 flour, such as Caputo 
  • 2 tablespoons kosher salt
Pistachio Pesto:
  • 1 1/2 cups shelled pistachios, lightly toasted
  • 1/2 cup extra-virgin olive oil, plus more as needed
  • 1/2 cup grated Parmesan
  • Salt
Pizza:
  • 2 tablespoons olive oil, plus more for drizzling
  • 10 1/2 ounces fresh Italian sausage, casings removed
  • 1/4 cup red wine
  • Fine semolina flour, for dusting
  • 1 pound fresh mozzarella, cut into 1/2-inch strips
  • 16 to 20 fresh basil leaves
  • 1 ounce grated Pecorino Romano

Directions

Special equipment: Special Equipment: Pizza peel, pizza stone

For the dough: Combine the sugar, oil, yeast and 2 cups cold tap water in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Mix together the flour and salt in a bowl. With the motor running, slowly add the flour mixture; mix until a smooth, elastic dough forms, about 10 minutes. Transfer the dough to a lightly-greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour. 

Divide the dough into four 12-ounce pieces and shape into balls. Transfer balls to a lightly greased 9- by 13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 36 hours or up to 48 hours.

Place a pizza stone under the oven broiler; heat broiler and let pizza stone heat for 30 minutes.

For the pesto: Puree the pistachios, oil, Parmesan and some salt in a food processor to make a smooth sauce, adding more oil if needed. 

For the pizza: Heat the 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.

Working with one dough ball at a time, dust heavily with semolina. Using your fingertips, press the dough from the center out into a 10-inch circle, about 1/4-inch thick and leaving a 1-inch-thick crust around the edges. Hold the dough straight up, and with fingertips circling crust, let dough naturally fall. Slide fingers around crust in a circular motion as you would turn a steering wheel until the dough in the center is stretched to about 1/8-inch thick. Transfer to a semolina-dusted pizza peel.

Spread about 1/2 cup of the pistachio pesto evenly over the center of the pizza. Evenly distribute one-quarter of the sausage mixture, mozzarella and basil leaves on top. Sprinkle with 1/4 ounce of the Pecorino and drizzle with oil. Slide the pizza onto the stone and bake until the cheese melts and the crust begins to puff and char in spots, 3 to 4 minutes. Transfer the pizza to a plate using the pizza peel. Repeat with the remaining 3 pizzas.

Cook's Note

The 3-day resting period of this dough is essential to retard the formation of gluten, resulting in a chewy, puffed pizza, signature of Neapolitan pizza.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Pappardelle con Salsiccia e Spinaci (Pappardelle with Sausage and Spinach)

Recipe courtesy of Sam Moggio

Duck Sausage: Salsiccia d'Anitra

Recipe courtesy of Mario Batali

Pizza

Recipe courtesy of Joseph Simmons

Pizza

Recipe courtesy of Ciro's

Cornmeal Bread with Field Greens: Pizza e Fuie

Recipe courtesy of Mario Batali

Salsiccia Con Cima Di Rapa: Sausage with Broccoli Rabe

Recipe courtesy of David Rocco

Salsiccia di Coniglio al Aceto (Rabbit Sausage with Vinegar)

Recipe courtesy of Mario Batali

Pizza Pizzas

Recipe courtesy of Alton Brown

Grilled Sicilian Sausage Pizza

Recipe courtesy of Liberty Market

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here