Pizza alla vodka

Votes: 1

Time: 3 hours 20 minutes
Complexity: easily
Servings: 8-12

The main ingredients of this simple yet delicious pizza are vodka sauce and cheese—or rather, three types of cheese: Pecorino Romano, mozzarella, and Parmesan—for an incredibly flavorful and creamy pizza. The sauce for this pizza is made from tomatoes, cream, alcohol, and spices. The vodka is needed to prevent the cream from separating when the tomatoes are added, resulting in a velvety, smooth sauce. The sauce and cheeses are spread over a layer of yeast dough, and the pizza is baked until golden brown and the cheese is melted. A little fresh basil is added to the finished pizza, and it can be served with additional dipping sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pizza dough on a baking sheet
3 tablespoons extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, crushed
A pinch of red pepper flakes
2 tbsp tomato paste
1 can (800 g) of canned whole peeled tomatoes
1 cup heavy cream
1/4 cup vodka
1/4 cup grated Pecorino Romano cheese, plus extra for topping
1/4 cup grated Parmesan cheese, plus extra for topping
1 ball fresh mozzarella (450 g), thinly sliced
Fresh basil, for topping

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Knead the dough according to the recipe: Pizza dough on a baking sheetDuring the final proofing of the dough, place a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 260°C for 1 hour.
Meanwhile, prepare 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, for 1 minute. Add the tomatoes and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring, until thickened, 12-18 minutes. Pour in the heavy cream and simmer until the sauce thickens, 3-5 minutes. Carefully pour in the vodka and cook for another minute. Season with salt to taste.

Blend the sauce in a blender. Transfer 1 cup of the sauce to a bowl and set aside for serving. Cool the remaining sauce completely and refrigerate.
Sprinkle the dough with pecorino and parmesan cheese. Top with mozzarella, leaving a 1 cm border. Spread the chilled vodka sauce on top. Sprinkle with more grated cheese.
Place the baking sheet directly on the hot stone and bake until the edges are golden brown and the cheese is bubbling, 15-20 minutes. Let cool slightly.
Using a spatula, lift the edges of the pizza, then lift the entire pizza and transfer it to a cutting board; cut into squares. Sprinkle with basil and grated cheese. Serve with the reserved vodka sauce.