I really and truly try not to be over the top about every recipe I post here. Clearly I love them all, because I wouldn't share a recipe if it wasn't successful for me, but being overly effusive about every single dish kind of creates a "boy who cried wolf" image. So with that disclaimer out of the way, let me just tell you that this is without a doubt the best pizza I've ever made. It is so fabulous in fact, that I made it twice in one weekend.
I started by making a quick vodka sauce - crushed tomatoes, onion, garlic, red pepper flakes, vodka, and cream. As the oven preheated, I roasted the cherry tomatoes and browned the sausage. Then I slathered the vodka sauce onto the dough, piled on the toppings, crossed my fingers, and threw it in the oven. The combination of pizza dough, roasted tomatoes, melty cheese, and spicy sausage made my house smell absolutely amazing, so I knew we were in for something special.
And it did not disappoint. This pizza totally blew my mind. I actually ate so much of it that I kind of made myself sick, and had to go lie down for a bit after polishing off the last piece. True story. And then the next day I kicked myself for being such a pig, because I wanted leftovers! So I did what any reasonable person would do, and just made another one. Then repeated my mistakes from the day before. I'm apparently not the quickest learner...
Anywho, I'll finish this up by saying that if you had to choose one recipe from my blog to make, choose this one. And then you can hate me, because it will be nearly impossible to go back to boring old tomato sauce after you eat pizza with vodka sauce.
Pizza alla Vodka
a Pink Parsley original, with inspiration from Annie's Eats
vodka sauce adapted from Cook's Illustrated and Annie's Eats
Roasted Cherry Tomatoes
- 1 heaping cup halved cherry or grape tomatoes
- 1 Tbs olive oil
- pinch of sugar
- kosher salt
- 1 Tbs butter
- 1/2 small onion, minced
- 2 cloves garlic, minced
- 1/4-1/2 tsp crushed red pepper flakes
- 2 tsp tomato paste
- 1 (28-oz) can crushed tomatoes
- 1/2 cup vodka
- 1/2 cup heavy cream
For the Pizza
- 1 lb. pizza dough
- cornmeal, for sprinkling
- olive oil, for brushing
- 2 links spicy sausage (pork, chicken, or turkey are all fine)
- 1 cup freshly shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 Tbs chopped fresh basil
On a rimmed baking sheet, toss the tomatoes with olive oil, salt, and sugar. Turn on the oven to 500 degrees, place a baking stone on the bottom rack, and roast the tomatoes while the oven preheats. Stir them every 5-6 minutes, roasting for 15-20 minutes total, or until they are browned, caramelized, and have released a lot of their liquid. Keep a close eye on them though, because they will burn easily. Remove the tomatoes from the oven and transfer the baking stone to the top rack. Keep the oven on as you prepare the rest of the pizza.
Meanwhile, make the vodka sauce. In a medium skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Stir in the garlic, red pepper flakes, and tomato paste, and cook until fragrant, stirring constantly, about 30 seconds. Pour in the crushed tomatoes, bring to a simmer, and cook until slightly thickened, about 5 minutes. Stir in the vodka and cook an additional 5-8 minutes, remove from heat, and stir in the cream. Season with salt and pepper to taste, and set aside.
Remove the sausage from its casings, crumble, and cook in a skillet over medium-high heat until browned and cooked through, 5-6 minutes. Drain off as much fat as you can, and set aside.
Sprinkle a large square of parchment paper with cornmeal, and pull and stretch the pizza dough into a 14-inch round. Brush the perimeter with olive oil. Spread 1/2 - 3/4 cup of the vodka sauce over the dough. Sprinkle with the mozzarella, followed by the spicy sausage, roasted tomatoes, and finally the parmesan cheese.
Carefully transfer the pizza + parchment to the preheated baking stone, and cook 10 minutes, rotating the pizza 180 degrees after 5 minutes.
Remove from the oven and allow to cool 10 minutes, sprinkle with the basil, slice, and serve. Pass the extra vodka sauce at the table for dipping.
*This does make more vodka sauce than you'll need, so use some of it for dipping, and keep the rest for another pizza or to toss with some pasta later in the week.