Do you love pizza? Do you have three or four go-to toppings you always put on it? I make homemade pizza often, and I usually add my favorite toppings; mushrooms, sausage, tomatoes and cheese. This pizza is a little peculiar, and I like that about my food…
- 1 Tablespoon active dry yeast
- 1 Tablespoon sugar
- 1 Tablespoon salt
- 1 Tablespoon olive oil
- 1 cup warm water (or 1 cup leftover whey if you make my homemade ricotta recipe and reserve the whey…I highly recommend this!)
- 2 and 3/4 cup flour
- Combine the yeast, sugar, salt and olive oil in your mixing machine or mixing bowl.
- Add the 1 cup of warm water and stir gently. Let sit for 15 minutes while the yeast activates (it will begin to get foamy).
- Slowly mix in the flour until the dough ball comes together. You may need to add a bit more flour or a bit more water to make it come together.
- Turn dough out onto a floured surface and kneed until smooth.
- Place the dough ball in a large oiled bowl and cover with a kitchen towel. Let rise for an hour or until it has doubled in size.
- At this point, you can divide it in half and make 2 large pizzas or divide it in quarters and make 4 medium pizzas. You can also let it rise again after dividing it in half or quarters.
For the Pistachio Pesto & Chianti Sausage:
- Put 1 cup of pistachios in a food processor and slowly drizzle in olive oil until it appears “pesto-like”
- Add some Parmesan cheese and pulse again to combine
- DO NOT ADD ANY GARLIC TO THIS PESTO (don’t ask why…just do what I say!)
- Sauté sausage and a chopped yellow onion together. Don’t forget to add a hit of Shake. Break up sausage with a spatula so it’s in little pieces. When the sausage and onion are browned, add about 1/2 to 3/4 cup Chianti wine to the sausage and let it all reduce together on low heat for about 30 minutes.
Time to assemble the pie!
- Liberally spread pistachio pesto on dough and top with the spicy Chianti sausage.
- Add torn fresh basil and fresh Mozzarella and Parmesan cheese to the top.
- Cook at the highest temperature possible until browned (one night we discovered that our oven gets to 550! We took shots of Wild Turkey in celebration!)
- Drizzle finished pie with olive oil before eating.
*After trying this recipe the first time, I missed fresh tomato. The next time I made it, I added slices of fresh tomato on top of the pesto. It was awesome. I don’t think it’s possible for me to have pizza without tomato, no matter how good the other ingredients are.
*Have some leftover Pistachio Pesto? It makes a fantastic spread for sandwiches. I made my boyfriend a salami sandwich with the Pistachio Pesto and he just about fell off his chair.