VODKA PIZZA RECIPE
Steps:
- Heat olive oil in a medium saucepan over medium heat until shimmering. Add garlic, oregano, and pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes. Increase heat to high, bring to a boil, then reduce to a bare simmer. Cook, stirring occasionally, until reduced by 1/4, about 20 minutes. Add heavy cream, increase heat to bring to a boil, reduce to a simmer, and continue to cook until reduced again by 1/4, about 20 minutes longer. Add vodka and cook for 7 minutes. Remove from heat and season to taste with salt and pepper.
- Let sauce cool slightly, then transfer half of sauce to the jar of a blender. Blend, starting on lowest speed and gradually increasing to high until completely smooth, about 2 minutes total. Strain through a fine mesh strainer into a medium bowl. Repeat with remaining half of sauce. Sauce can be stored in a sealed container in the refrigerator for up to 1 week (see note).
- At least 45 minutes before baking, place a baking stone or steel on an oven rack set to the top position and preheat oven to 550°F (290°C).
- Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.
- Spread approximately 3/4 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Place 8 to 10 chunks of mozzarella evenly over surface of pizza and scatter with 4 to 5 basil leaves. Drizzle with about 1 tablespoon extra-virgin olive oil and sprinkle with with salt. Slide pizza onto stone or steel and bake until cheese is melted and crust underbelly is spotty brown, 6 to 12 minutes total. Remove from oven with metal pizza peel, transfer to cutting board, slice, and serve. Repeat steps 3 and 4 with remaining ingredients to make 2 additional pizzas. This Recipe Appears In The Pizza Lab Presto: Vodka Pizza
Nutrition Facts : Calories 915 kcal, Carbohydrate 96 g, Cholesterol 105 mg, Fiber 5 g, Protein 31 g, SaturatedFat 21 g, Sodium 1586 mg, Sugar 10 g, Fat 45 g, ServingSize Serves 4 to 6 (makes 3 pies), UnsaturatedFat 0 g
PIZZA ALLA VODKA
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 8 to 12 servings
Number Of Ingredients 14
Steps:
- Make Sheet-Pan Pizza Dough. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500˚ for 1 hour.
- Meanwhile, make the vodka sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until softened, 30 seconds. Add the tomato paste and cook, stirring, 1 minute. Add the tomatoes and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to a simmer and cook, stirring, until thickened, 12 to 18 minutes. Stir in the heavy cream and simmer until slightly thickened, 3 to 5 minutes. Carefully add the vodka; cook 1 minute. Season with salt.
- Puree the sauce in a blender. Remove 1 cup sauce to a bowl; set aside for serving. Refrigerate the remaining sauce until cooled.
- Sprinkle the pecorino and parmesan over the dough. Top with the mozzarella, leaving a 1/2-inch border. Spoon the cooled vodka sauce over the top. Sprinkle with more grated cheese.
- Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the cheese is bubbling, 15 to 20 minutes. Let cool slightly.
- Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board; cut into squares. Top with basil and more grated cheese. Serve with the reserved sauce.
VODKA SAUCE RICOTTA PIZZA
Vodka sauce isn't just for pasta - it's just as delicious on pizza. We drizzled the beloved tomato sauce over a creamy ricotta topping. A hefty amount of olive oil on the baking sheet helps the crust get incredibly crisp while still staying soft in the center. Hint: When working with store-bought pizza dough, make sure it is at room temperature before stretching it to fit in the pan.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Brush a rimmed baking sheet with the olive oil. Place the pizza dough on top and coat with a bit of the oil from the sheet using a pastry brush. Let the dough sit at room temperature until it can easily be stretched to all corners of the baking sheet without springing back, about 1 hour (if needed let sit for an additional hour).
- Meanwhile, mix the ricotta, Parmesan, parsley, chives, red pepper flakes, 1/2 teaspoon salt and a few grinds black pepper together in a medium bowl. Stretch the dough to all corners of the baking sheet. Spread the ricotta mixture over the dough, leaving a 1/2-inch border all around. Arrange the mozzarella on top and bake until the crust is deep golden brown at the edges and on the bottom, and the cheese is melted and starting to turn brown in spots, 20 to 23 minutes. Transfer the baking sheet to a wire rack and let the pizza cool slightly, about 5 minutes. Drizzle the vodka sauce on top of the pizza then remove the pizza from the pan. Cut into squares and serve.
VODKA SAUCE PIZZA
We love this vodka sauce pizza! Flavorful crust topped with perfect vodka sauce and fresh mozzarella. Top with basil and parmesan. Yum!
Provided by How Sweet Eats
Categories Main Course
Time 2h20m
Number Of Ingredients 18
Steps:
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Divide it in half and use only one half for this pizza recipe. Save the other half - stick it in the fridge for a few days, or even freeze it!
- Using a rolling pin or your hands, form it loosely into your desired shape. Sprinkle a bit of flour or cornmeal on a 10x15 inch baking sheet. Place the dough on top. You can also use a pizza stone or cook this in your pizza oven if you wish!
- Preheat the oven to 450 degrees F.
- Make the vodka sauce. To make a starchy pasta water without cooking pasta, combine 1 cup of water with ½ teaspoon of cornstarch and ¼ teaspoon salt. Bring it to a boil in a saucepan, then turn off the heat!
- Heat the butter in a saucepan over medium heat. Once melted, stir in the shallots and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften. Add in the tomato paste and stir, cooking for 5 minutes. The color will darken - this is where the flavor is!
- Stream in the vodka and stir, scraping the brown bits and flavor from the bottom. Stir in ½ cup of the reserved (or makeshift) pasta water. Stir in the heavy cream and parmesan, stirring until the cheese melts. Taste and season the sauce with more salt and pepper if needed. This will make more sauce than needed. Store it in the fridge for a few days or use it to make another pizza!
- To make the pizza, spread about ½ to ¾ cup of vodka sauce all over the pizza dough. Top with the fresh mozzarella. Sprinkle on some parmesan cheese.
- Place the pizza on the sheet in the oven for 15 to 20 minutes. Check on it after 15 minutes - if it's not deeply golden and melty yet, give it another 5 minutes. Once golden and bubbly, remove it and let cool before slicing. Sprinkle with basil and extra parmesan and serve!
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