Slideshow: Top This: Pistacchio e Salsiccia (à la Don Antonio)

Pistachio Perfection
Pistachio Perfection
The sweet Italian sausage has a hint of fennel which is complemented by the rich, fruity pistachio pesto. Add to that the smokiness of the mozzarella and nutty saltiness of the Parmigiano Reggiano, and this pie becomes a kaleidoscope of perfectly paired flavors.
Pistachio Pesto
Pistachio Pesto
To make the pistachio pesto, first toast a handful of high quality pistachio nuts in a dry sautee pan over medium heat. Toast the nuts until they are slightly brown and you begin to smell an intense toasty aroma.

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
Stretch It Out
Here, Antonio can be seen stretching the dough into a round. He insists on using Caputo brand "00" flour to make his dough, which is a superfine flour containing no impurities.
Parm and Sausage
Parm and Sausage
Sprinkle a few tablespoons of the grated Parmigiano Reggiano over the pesto. Next, scatter the crumbled sausage over the pesto and cheese.

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
Da Smoked Mozz
Next, lay a few leaves of fresh basil over the sausage.

Last step: tear the smoked mozzarella di bufala over the pie.

Into the oven we go!

Into the Fire
Into the Fire
This pie goes into Antonio and Roberto's 900–950 degree Accunto oven, custom built and imported from Italy, for one to one and a half minutes.

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.