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

Top This

Learn how to work a new topping onto your pies.


[Photographs: Erin Mosbaugh]

The pistachio pesto and sausage pizza at Don Antonio makes you wish co-owner Antonio Starita had come to NYC from Naples sooner. How did New Yorkers live previous to this pie? The Neopolitan pizzeria is a partnership between Kesté's Roberto Caporuscio and his mentor, Antonio Starita of Naples' Pizzeria Starita.

But the genius behind the pistachio pesto recipe is Giuseppe Starita, Antonio's son, who currently operates Pizzeria Starita back home in Naples. The sweet and fruity pistachios give a richness that perfectly complements the crumbled sweet Italian pork sausage.


What You'll Need (for one pizza)

  • 1 dough portion (Watch this video to learn how to make Neapolitan-style dough)
  • Pistachios (toasted lightly in a sautee pan)
  • Parmigiano Reggiano
  • Smoked mozzarella di bufala, chopped or ripped into small pieces (Antonio uses Torre Lupara)
  • Sweet Italian sausage (Antonio gets his from Faicco's Pork Store)
  • Basil
  • Extra virgin olive oil
  • Salt and pepper
Don Antonio

309 West 50th Street, New York NY 10019 (near Eighth Ave.; map)

About the author: Originally from Los Angeles, Erin Mosbaugh writes Je Blague, where she captures her food adventures in NYC and beyond. Erin also writes dining and nightlife features for Robb Report's New York City.

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