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.
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  • Level: Easy
  • Total: 1 hr 40 min (includes proofing time)
  • Active: 20 min
  • Yield: 8 to 10 servings
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Ingredients

1/4 cup olive oil

22 ounces store-bought pizza dough, at room temperature 

1 cup whole-milk ricotta  

1/2 cup freshly grated Parmesan  

1/4 cup fresh flat-leaf parsley leaves, roughly chopped 

2 tablespoons finely chopped fresh chives 

Pinch crushed red pepper flakes 

Kosher salt and freshly ground black pepper 

8 ounces fresh mozzarella, thinly sliced 

1 cup store-bought vodka sauce, warmed 

Directions

  1. Preheat the oven to 450 degrees F.
  2. 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).  
  3. 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.