1776 Recipe

If using pre-made house vodka sauce, warm 3 cups gently in a saucepan over medium-low heat and hold. If making from scratch, proceed with the following steps.

Make vodka sauce from scratch

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely minced shallot and sauté until translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Pour in the vodka and simmer 2 minutes to reduce slightly. Add the tomato puree (or crushed tomatoes), stir to combine, bring to a low simmer and cook 10 minutes. Stir in 1 cup heavy cream, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon sugar (if desired). Reduce heat and simmer gently 8–10 minutes more, stirring occasionally, until slightly thickened. Taste and adjust seasoning; keep warm.

Preheat a medium skillet over medium heat. Add the crumbled Calabrian sausage (10 oz) and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. If the sausage releases a lot of fat, drain off excess leaving about 1 tablespoon in the pan for flavor.

Add 2 tablespoons chopped Calabrian chilies and 1 teaspoon red pepper flakes to the cooked sausage and sauté 1–2 minutes to bloom the flavors. Remove from heat and set aside.

Preheat your oven to 500–550°F (260–290°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat the sheet.

On a lightly floured surface, stretch or roll the pizza dough into a 12–14 inch round. Transfer to a pizza peel or an inverted baking sheet dusted with cornmeal or semolina so it will slide onto the stone.

Brush the outer 1/2-inch rim of the dough lightly with 1 tablespoon olive oil to help brown the crust.

Spread about 3/4–1 cup of the warm vodka sauce over the dough, leaving the oiled rim bare. Aim for an even, thin layer to avoid sogginess.

Evenly distribute the shredded mozzarella (1 cup), fontina (1 cup), and provolone (1 cup) over the sauced surface.

Scatter the cooked Calabrian sausage and chili mixture evenly across the cheese layer.

If desired for extra texture, sprinkle an additional 1–2 tablespoons of grated Parmigiano Reggiano over the top before baking.

Slide the assembled pizza onto the preheated stone or baking sheet. Bake at 500–550°F for 6–10 minutes, or until the crust is golden and blistered and the cheese is bubbling. Baking time will vary with oven and stone temperature; watch for desired char.

Remove pizza from oven and let rest 1–2 minutes on the peel or rack. Tear or spoon the burrata (8 oz) into 4–6 large pieces and gently place them on the hot pizza so they slightly melt but keep creamy pockets. Add 4 oz dollops of New York ricotta in 4–6 small spoonfuls around the pizza.

Lightly drizzle 2 tablespoons Mike's Hot Honey in a thin stream over the pizza, focusing on a few areas to create sweet-spicy contrast. Use less or more to taste.

Scatter the micro basil or small torn basil leaves over the pizza for freshness.

Finish with an even dusting of 2 tablespoons finely grated 24-month Parmigiano Reggiano and a light grind of black pepper (about 1/4–1/2 teaspoon).

Slice and serve immediately while burrata is creamy and ricotta still soft.