Can Vodka Sauce Make Pizza Better?

By Sip and Feast · 45 min

Ingredients

Instructions

1. Take the dough out of the fridge 30 minutes before using. Keep the bowl covered.
2. Oil the bottom of a 12 by 16 inch sheet pan with at least 1/4 cup olive oil.
3. Stretch the dough by hand and press it into the oiled pan, using gravity. Cover with plastic and let it warm for 30 minutes, then stretch again. Repeat until the dough fills the pan. Cover and set aside. Preheat the oven to 450°F with the rack on the lowest level.
4. In a large pan over medium-low heat, saute the onion for 3 minutes. Add two-thirds of the garlic and cook 1–2 minutes until lightly golden. Add the red pepper flakes and cook 30 seconds more.
5. Add the wine and vodka, raise heat to medium-high and cook for about 2 minutes. Add the tomatoes and bring to a simmer, then reduce to medium-low. Stir in the cream and cook for 5 minutes. Taste and add a little kosher salt if needed. Turn off the heat.
6. In a small bowl, mix the remaining garlic (one-third) with 1/4 cup olive oil to make garlic oil.
7. Remove the plastic and press the dough to the edges if needed. Immediately layer the mozzarella slices in an overlapping pattern, leaving the outer half inch uncovered, starting from a corner, until the dough is fully covered.
8. Add dollops of vodka sauce, leaving some open areas, then drizzle a couple of tablespoons of garlic oil over the pizza.
9. Bake at 450°F for 8 minutes. Turn the pizza 180 degrees and bake 9 minutes more. Remove, sprinkle with Pecorino Romano, and return to the oven for 1–3 minutes.
10. Let the pizza rest for 5 minutes, sprinkle with basil, then cut and serve.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicOnionCheeseTomatoCreamHeavy creamMozzarella cheesePecorino cheese