Vodka Margherita Recipe

Prepare and shape dough

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack. If using focaccia dough portion, press or roll the dough into a 10–12 inch round on a lightly floured surface (use the 1/4 cup flour to prevent sticking). Stretch to about 1/4–1/2 inch thickness for a slightly thicker crust. Transfer dough to a piece of parchment or a well-floured pizza peel.

Brush the top of the shaped dough lightly with 1 tablespoon olive oil so it browns and crisps in the oven. If using a pan, oil the pan with 1 tablespoon olive oil before laying dough in it.

Sweat aromatics

Heat 1 tablespoon extra-virgin olive oil in a medium skillet over medium heat. Add the finely chopped shallot and cook, stirring, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds; do not let the garlic brown.

Build sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, red pepper flakes, salt, and black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 8–10 minutes to slightly thicken.

Finish with cream and vodka

Stir in the vodka and simmer 1–2 minutes to cook off the alcohol. Reduce heat to low, stir in the heavy cream and chopped fresh basil. Simmer another 1–2 minutes until the sauce is smooth and pinkish. Taste and adjust seasoning. Remove from heat and let cool slightly before using on the dough.

Assemble pizza

Spoon a thin, even layer of the vodka tomato sauce onto the prepared dough, leaving a 1/2–1 inch border for the crust. Scatter the thinly sliced ripe tomatoes evenly over the sauce (optional). Tear or slice the whole fresh mozzarella and distribute pieces evenly across the pizza so cheese coverage is even but not overloaded.

Bake

Slide the pizza (on the parchment or peel) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the mozzarella is melted and blistering in spots. Rotate once halfway through baking for even color.

Finish and serve

Remove pizza from oven and let rest 2 minutes. Scatter fresh basil leaves on top, drizzle with 1 tablespoon extra-virgin olive oil, and finish with flaky sea salt and freshly ground black pepper to taste. Slice and serve immediately.