Best Vodka Sauce Pizza Recipes

MARGHERITA PIZZA WITH VODKA TOMATO SAUCE

Steps:

• Heat the oven to 425 degrees F and arrange and a rack in the middle.
• Heat tomatoes, vodka, and cream in a small saucepan over medium heat until bubbling and vodka smell is cooked off, about 15 minutes. Season, as desired, with salt and freshly ground black pepper and set aside to cool.
• Meanwhile roll pizza dough to a 12-inch round. Drizzle olive oil on a baking sheet to coat and place dough on top. Pierce the dough in several places to prevent it from bubbling up unevenly. Spread sauce evenly over the dough. Evenly distribute mozzarella across pizza and scatter whole basil on top. Drizzle with oil and bake until cheese is melted, and underside of dough is golden brown, about 20 minutes.

VODKA SAUCE PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat butter over medium-low heat in a large saute pan. Add shallots and bacon and cook until shallots are transparent and bacon is browned and crispy, 8 to 10 minutes. Remove bacon from the pan and reserve for another use. Increase heat to medium and stir shallots in bacon grease; pour in vodka and allow alcohol to burn off and reduce, 5 to 7 minutes.
• Reduce heat to medium-low and add Roma tomatoes, thyme, rosemary, cayenne, pepper flakes, salt, and black pepper. Stir well and let simmer for 5 minutes. Add heavy cream slowly, a little at a time, over 3 to 4 minutes. Remove sauce from heat and let sit.
• Place pizza crust on the prepared pan. Rub dough with olive oil; pour sauce over crust, and place mozzarella slices on top.
• Bake pizza in the preheated oven until mozzarella cheese is melted and crust is golden, 12 to 18 minutes, depending on how thin or thick crust is.

VODKA SAUCE RICOTTA PIZZA

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.

MARGHERITA PIZZA WITH VODKA TOMATO SAUCE

Steps:

• Heat the oven to 425 degrees F and arrange and a rack in the middle.
• Heat tomatoes, vodka, and cream in a small saucepan over medium heat until bubbling and vodka smell is cooked off, about 15 minutes
• Season as desired with salt and freshly ground pepper and set aside to cool.
• Meanwhile roll pizza dough to a 12-inch round
• Drizzle olive oil on a baking sheet to coat and place dough on top. Pierce the dough in several places to prevent it from bubbling up unevenly.
• Spread sauce evenly over the dough
• Evenly distribute mozzarella across pizza
• scatter whole basil on top
• Drizzle with oil and bake until crisp is crusty, cheese is melted, and underside of dough is golden brown, about 20 minutes