3 (~1 lb. each) Pizza Dough Balls
½ cup Extra-Virgin Olive Oil, (plus more to taste)
1½ cups shelled non-salted Pistachios, lightly toasted
½ cups Parmesan, grated
¾ lb. fresh Italian Sausage, casings removed
¼ cup Red Wine
1 lb. Fresh Mozzarella, cut into ½” strips
1 oz. grated Pecorino Romano
One bunch, fresh Basil, leaves
Preheat the oven and pizza stone to 550 degrees.
Purée the pistachios, Parmesan cheese, oil and salt in a food processor to make a smooth sauce; set aside.
Heat 2 tbsp. additional olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the pieces with a wooden spoon until browned but not completely cooked through, about 4 minutes.
Add the wine and cook, scraping the bottom of the skillet, until reduced, about 2 minutes. Set aside and let cool slightly.
Spread about ½ c. pistachio sauce evenly over the center of the dough, and distribute ¼ each of the sausage mixture, parmesan and mozzarella cheeses.
Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 10-15 minutes.
Add torn basil leaves, sprinkle with Pecorino Romano and drizzle with oil.