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…

doughHere is my go-to pizza dough recipe:

  • 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
  1. Combine the yeast, sugar, salt and olive oil in your mixing machine or mixing bowl.
  2. 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).
  3. Slowly mix in the flour until the dough ball comes together. You may need to addoughballs2d a bit more flour or a bit more water to make it come together.
  4. Turn dough out onto a floured surface and kneed until smooth.
  5. 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.
  6. 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:

  1. Put 1 cup of pistachios in a food processor and slowly drizzle in olive oil until it appears “pesto-like”
  2. Add some Parmesan cheese and pulse again to combine
  3. DO NOT ADD ANY GARLIC TO THIS PESTO (don’t ask why…just do what I say!)
  4. 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!

  1. Liberally spread pistachio pesto on dough and top with the spicy Chianti sausage.
  2. Add torn fresh basil and fresh Mozzarella and Parmesan cheese to the top.
  3. 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!)
  4. 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.  

pistachio pizza

 

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4 thoughts on “Pistachio Pesto Pizza with Chianti Sausage

  1. I am soooo going to make this this week!
    And hey… now we have a Trader Joe’s here in Colorado.
    I can get the Pistachio Nutmeats. Whooohooo!!!!
    🙂

  2. Has your boyfriend ever NOT liked anything you make?!? He is a lucky man…you know what they say, the way to a man’s heart is through his stomach.

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