Ingredients
- 1 (14 ounce) can diced tomatoes with juices
- 1/4 cup vodka
- 1/4 cup heavy cream
- 1 (1 pound) fresh pizza dough
- Olive oil
- 10 ounces low-moisture mozzarella, sliced 1/2-inch thick
- 30 small basil leaves
Directions
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 and 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.
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By brittm03_10486318
Glasgow, KY
on August 09, 2009
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This pizza is wonderful! You do need to cook the sauce a bit longer then the recipe tells. Once it thickens up it's perfect! Fix it all the time!!
By spitinlyrics4ur...
Indianapolis, IN
on June 14, 2009
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I added some oregano to the vodka sauce along with some salt & pepper to kick it up a little bit. The sauce was a little runny for me, but I will try and thicken it up a little bit more next time. I'm going to try a different dough next time, because the center came out a little doughey or maybe try and pre-bake the crust a little bit as well. It's a beautiful pizza once you take it out the oven and it's pretty good. This will be added to the recipe rotation.
By doryann.barnhar...
Astoria, NY
on May 30, 2009
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This recipe is very good, but the sauce needs to simmer for another 10 - 15 minutes after the vodka smell dissipates. Otherwise the sauce is too runny for pizza.
Read all 7 reviews