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More Vodka (please?) Pizza Recipe

Name: Dua Pies More Vodka (Please?) Pizza Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 ea pizza dough (store-bought or homemade); 0.25 cups all-purpose flour (for dusting); 1 tbs olive oil (for brushing); 1 tbs extra-virgin olive oil; 1 tbs unsalted butter; 0.5 cups yellow onion, finely minced; 3 tsp garlic cloves, minced; 14 oz crushed tomatoes (canned); 0.5 cups heavy cream; 3 tbs vodka; 1 tbs tomato paste; 0.5 tsp granulated sugar; 0.25 tsp red pepper flakes; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 2 tbs fresh basil, chopped; 8 oz fresh whole-milk mozzarella, thinly sliced or torn; 2 tbs grated Parmesan or Pecorino Romano; 6 leaves fresh basil leaves (for finishing); 0.25 tsp cracked black pepper (finish); 0.125 tsp red pepper flakes (optional finish)

Inspired by Dua Pie

Time1h 15m

Serves2

Fresh mozzarella, pink cream tomato sauce sauteed with vodka.

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Ingredients

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Dough & Assembly

1 ea pizza dough (store-bought or homemade)

1/4 cups all-purpose flour (for dusting)

1 tbs olive oil (for brushing)

Pink Vodka Tomato Cream Sauce

1 tbs extra-virgin olive oil

1 tbs Unsalted butter

1/2 cups yellow onion, finely minced

3 tsp Garlic cloves, minced

14 oz crushed tomatoes (canned)

1/2 cups Heavy cream

3 tbs vodka

1 tbs tomato paste

1/2 tsp granulated sugar

1/4 tsp Red pepper flakes

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

2 tbs Fresh basil, chopped

Toppings

8 oz fresh whole-milk mozzarella, thinly sliced or torn

2 tbs grated Parmesan or Pecorino Romano

6 leaves fresh basil leaves (for finishing)

1/4 tsp cracked black pepper (finish)

1/8 tsp red pepper flakes (optional finish)

Method

Dough & Assembly

Preheat and prepare

Position an oven rack in the highest position (or use a pizza stone on top rack). Preheat oven to 500°F (260°C) for at least 45 minutes; if using a pizza stone, preheat stone as well. Dust a pizza peel or clean work surface with 1/4 cup flour.

Shape dough: On floured surface, gently stretch or roll the dough into a 12-inch round, leaving a slightly thicker edge for the crust. If dough resists, let rest 10 minutes and continue. Transfer shaped dough to the floured peel or an inverted baking sheet lined with parchment.

Brush crust: Lightly brush the exposed rim with 1 tablespoon olive oil to promote browning.

Pink Vodka Tomato Cream Sauce

Sauté aromatics

In a 10-inch skillet over medium heat, warm 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter until butter melts and foams. Add 1/2 cup finely minced onion and sauté 5–7 minutes until softened and translucent but not browned. Add 3 teaspoons minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to concentrate. Add the 14 oz crushed tomatoes, 1/2 teaspoon granulated sugar, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes. Bring to a gentle simmer and cook 6–8 minutes to reduce slightly.

Deglaze with vodka

Carefully add 3 tablespoons vodka to the skillet (stand back briefly as alcohol can steam). Stir and simmer 2 minutes to allow alcohol to cook off and to meld flavors.

Finish with cream and basil

Reduce heat to low and stir in 1/2 cup heavy cream, simmer 1–2 minutes until sauce is uniform and slightly pink. Stir in 2 tablespoons chopped fresh basil. Taste and adjust seasoning — add more salt or a pinch of sugar if needed. Remove from heat and let cool slightly so it won't overly soften the dough when spread.

Toppings

Spread sauce: Using a ladle or spoon, spread an even layer (about 3/4 to 1 cup) of the pink vodka tomato cream sauce over the stretched dough, leaving a 1/2-inch rim uncovered for the crust.

Add cheeses: Distribute 8 oz thinly sliced or torn fresh mozzarella evenly over the sauce. Sprinkle 2 tablespoons grated Parmesan (or Pecorino Romano) evenly on top.

Bake: Slide the pizza (on the peel or parchment) onto the preheated pizza stone or baking sheet. Bake 8–12 minutes, rotating halfway if necessary, until crust is golden and blistered and cheese is melted and bubbly. Baking time will vary with oven and stone; watch for 10–12 minutes as typical.

Finish and serve: Remove pizza to a cutting board. Scatter 6 fresh basil leaves over the hot pizza, tear slightly with hands. Finish with a light sprinkle of cracked black pepper (about 1/4 teaspoon) and optional 1/8 teaspoon red pepper flakes for heat. Let rest 2–3 minutes, slice into 6–8 slices and serve hot.