Vodka Sauce And Mushroom Recipe

Preheat and prepare

Preheat oven to 500°F (260°C). If you have a pizza stone, place it on the middle rack while the oven preheats. Lightly dust a pizza peel or work surface with 1–2 tablespoons flour.

Stretch or roll dough to a 12" round. Transfer to the floured peel or an inverted baking sheet. Brush the outer 1/2" of the dough lightly with 1 tablespoon olive oil to help form a golden crust.

Sweat aromatics

Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the finely diced onion and cook 5–7 minutes until soft and translucent. Add the 3 cloves minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute. Add the 14 oz crushed tomatoes, 1 teaspoon sugar, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1 teaspoon black pepper. Bring to a gentle simmer.

Add vodka and cream

Carefully add 3 tablespoons vodka, simmer 3–4 minutes to blend flavors and cook off some alcohol. Reduce heat to low and stir in 1 cup heavy cream. Simmer very gently, stirring occasionally, 6–8 minutes until sauce thickens slightly. Taste and adjust salt/pepper. Keep warm until assembly.

Sauté mushrooms

While the sauce simmers, heat 1 tablespoon butter and 1 teaspoon olive oil in a skillet over medium-high heat. Add sliced mushrooms and cook without stirring for 2 minutes to develop color, then stir and add thinly sliced shallot. Cook 3–4 more minutes until mushrooms are browned and liquid has evaporated.

Add 1 clove minced garlic, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30–45 seconds until fragrant. Remove from heat and set aside.

If using, grate 2 tablespoons Parmesan and mix with the cheddar for a more complex flavor.

Assemble the pizza

Spread an even layer (about 3/4–1 cup) of the warm vodka tomato sauce over the stretched dough, leaving a 1/2" rim. Sprinkle 1 1/2 cups shredded sharp cheddar evenly over the sauce. Distribute the sautéed mushrooms and shallots across the top.

Bake

Slide the pizza onto the preheated stone or oven rack and bake 8–12 minutes at 500°F (260°C), rotating halfway through, until crust is golden and cheese is bubbly and beginning to brown. Baking time will vary with oven and dough thickness.

Finish

Remove pizza to a cutting board. Sprinkle chiffonade of 8 fresh basil leaves and 2 tablespoons grated Parmesan (if using) over the hot pizza. Crack 1/4 teaspoon black pepper over the top. Let rest 2–3 minutes, then slice and serve.