This is our favorite pizza topping combo right now. We discovered a similar version on a trip to San Antonio at the pizzeria Dough. While I don’t have an 800 degree wood-fire oven we do have a tasty rendition of the pizza we tried there and you can make it at home! Oddly enough this is also similar to a recipe for Fennel Sausage Pizza in The Mozza Family Cookbook. Which is the pizza dough recipe we used and can be found in the book, which you should own, or here: Nancy’s Pizza Dough.
So before I dive into this I want to share what I love about this pizza. The sauce. Oh my, the sauce is made with whipped cream and by whipping the cream first it allows it to stand up to the heat and co-mingle with the cheese and make a lovely sauce like no other. It’s simple, pure, and awesome. We could go to the gourmet grocer and buy fennel sausage or heavens to Betsy we could make our own, but we discovered we love using garden variety sage sausage and you can buy it anywhere! The other star of this pizza, which is an ingredient we discovered at Dough Pizzeria Napoletana, is pistachios. Yes, pistachios on pizza. When they roast they become buttery, the edges burn in the oven, and they become something magical I just can’t describe. So you must try it. Plain and simple. To balance all this out we use two kinds of onions shallots for sweetness and green onion for bite. Enjoy:
SAUSAGE & PISTACHIO PANNA PIZZA
- Pizza Dough
- 1-2 Tablespoons Flour
- 1-2 Tablespoons Semolina
- 1 Tablespoon olive oil, for crust
- pinch of salt, for crust
- 1/8 – 1/4 cup heavy whipping cream
depending on the size of your pie, or if making multiple.
- pinch of salt & pepper
- 1/4 lbs sage sausage
- 1 ounce of mozzarella, sliced or torn
- 2 Tablespoons shallot, sliced
- 3 green onions, sliced diagonally
- 1/8 cup pistachios, whole or chopped
First we are going to pre-bake our pizza crust so it can cool for the toppings:
PREHEAT oven to 500 degrees. Prepare pizza dough and stretch into desired shape and size.
Place on a large piece of parchment paper that has been dusted with flour/semolina mix.
Now you can use your fingers in a dimpling method to work the dough outward and reshape, if needed:
We went for a thicker crust this time. Trim excess parchment and blind bake in oven for 6 minutes.
If you are doing a really thin pizza you would not need to blind bake.
Remove from the oven and discard parchment sheet;
set aside to cool (for at least 15 minutes) – so the cream doesn’t melt on contact.
LEAVE OVEN AT 500.
Now to prepare toppings while the crust cools and the oven warms up:
I like big hunks of sausage and so I pre-fry them over medium-high heat and give them a beautiful sear,
but don’t cook all the way through – they will finish cooking in the oven with the pizza.
Slice onions, slice mozzarella, and shell pistachios, if required.
And for the sauce:
In a medium mixing bowl pour 1/4 – 1/2 cup heavy whipping cream.
Add a pinch of salt and some fresh cracked pepper – whip to soft peaks.
Once the crust is cool and the oven’s been roasting for at least 30 minutes and then
it’s time to assemble.
Brush the edge of the crust with olive oil and sprinkle with salt.
Pour on whipped cream and spread out to olive oil coated edge.
Arrange sausage and mozzarella.
Sprinkle on two kinds of onions. And don’t forget: PISTACHIOS!
Slide that puppy into the oven and bake for 8 to 12 minutes,
until crust is done and begins to turn golden and charred in places.
Also the cheese will all be melted:
Here’s to Friday night pizza,
or any night for that matter…