Vodka Pizza
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Vodka Pizzan at home. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $1.53 per serving. One serving contains 384 calories, 5g of protein, and 30g of fat. Plenty of people made this recipe, and 131 would say it hit the spot. Head to the store and pick up basil leaves, oregano, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours. It is brought to you by Serious Eats. Overall, this recipe earns a pretty good spoonacular score of 53%. If you like this recipe, take a look at these similar recipes: Margherita Pizza with Vodka Tomato Sauce, Penne Alla Vodka (Vodka Cream Pasta), and Vodka Mojito.
Servings: 4
Ingredients:
12 to 16 basil leaves
1 (28-ounce) can whole peeled tomatoes, roughly broken up by hand
4 medium cloves garlic, minced (about 4 teaspoons)
1 cup heavy cream
Kosher salt
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/3 cup vodka
Equipment:
sauce pan
sieve
blender
bowl
oven
cutting board
Cooking instruction summary:
Procedures 1 Heat olive oil in a medium saucepan over medium heat until shimmering. Add garlic, oregano, and pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes. Increase heat to high, bring to a boil, then reduce to a bare simmer. Cook, stirring occasionally, until reduced by 1/4, about 20 minutes. Add heavy cream, increase heat to bring to a boil, reduce to a simmer, and continue to cook until reduced again by 1/4, about 20 minutes longer. Add vodka and cook for 7 minutes. Remove from heat and season to taste with salt and pepper. 2 Let sauce cool slightly, then transfer half of sauce to the jar of a blender. Blend, starting on lowest speed and gradually increasing to high until completely smooth, about 2 minutes total. Strain through a fine mesh strainer into a medium bowl. Repeat with remaining half of sauce. Sauce can be stored in a sealed container in the refrigerator for up to 1 week (see note above). 3 At least 45 minutes before baking, place a baking stone or steel on an oven rack set to the top position and preheat oven to 550°F. 4 Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel. 5 Spread approximately 3/4 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Place 8 to 10 chunks of mozzarella evenly over surface of pizza and scatter with 4 to 5 basil leaves. Drizzle with about 1 tablespoon extra-virgin olive oil and sprinkle with with salt. Slide pizza onto stone or steel and bake until cheese is melted and crust underbelly is spotty brown, 6 to 12 minutes total. Remove from oven with metal pizza peel, transfer to cutting board, slice, and serve. Repeat steps 3 and 4 with remaining ingredients to make 2 additional pizzas.
Step by step:
1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add garlic, oregano, and pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.
3. Add tomatoes. Increase heat to high, bring to a boil, then reduce to a bare simmer. Cook, stirring occasionally, until reduced by 1/4, about 20 minutes.
4. Add heavy cream, increase heat to bring to a boil, reduce to a simmer, and continue to cook until reduced again by 1/4, about 20 minutes longer.
5. Add vodka and cook for 7 minutes.
6. Remove from heat and season to taste with salt and pepper.
7. Let sauce cool slightly, then transfer half of sauce to the jar of a blender. Blend, starting on lowest speed and gradually increasing to high until completely smooth, about 2 minutes total. Strain through a fine mesh strainer into a medium bowl. Repeat with remaining half of sauce. Sauce can be stored in a sealed container in the refrigerator for up to 1 week (see note above).
8. At least 45 minutes before baking, place a baking stone or steel on an oven rack set to the top position and preheat oven to 550°F.
9. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick.
10. Transfer to pizza peel.
11. Spread approximately 3/4 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge.
12. Place 8 to 10 chunks of mozzarella evenly over surface of pizza and scatter with 4 to 5 basil leaves.
13. Drizzle with about 1 tablespoon extra-virgin olive oil and sprinkle with with salt. Slide pizza onto stone or steel and bake until cheese is melted and crust underbelly is spotty brown, 6 to 12 minutes total.
14. Remove from oven with metal pizza peel, transfer to cutting board, slice, and serve. Repeat steps 3 and 4 with remaining ingredients to make 2 additional pizzas.
Nutrition Information:
covered percent of daily need
