Place your toasted nuts in a food processor along with a chunk (or handful of grated) Parmigiano Reggiano and a good helping of olive oil; blend. Stream in more olive oil as needed. The pesto should be relatively thin and spreadable, so don't be shy with the olive oil.
Season the pesto with salt and pepper.
Stretch It Out
Parm and Sausage
Antonio and Roberto use pre-crumbled sweet Italian sausage from Faicco's Pork Store on Bleecker Street in NYC. If you don't live near Faicco's, go to your favorite Italian deli or neighborhood butcher to buy your sweet Italian sausage.
Da Smoked Mozz
Last step: tear the smoked mozzarella di bufala over the pie.
Into the oven we go!
Into the Fire
You should preferably cook your pizza on a pizza stone at the highest temp your oven can reach, until the crust is puffy and golden, and the mozzarella is melted.