Vodka Pizza

Name: Vodka Pizza
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 12 basil leaves; 794 grams whole peeled tomatoes, roughly broken up by hand; 4 teaspoons medium cloves garlic, minced (about; 237 milliliters heavy cream; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps extra-virgin olive oil, plus more for drizzling; 1 teaspoon dried oregano; 1 teaspoons red pepper flakes; 79 milliliters vodka

Vodka Pizza might be just the Mediterranean recipe you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and vegetarian recipe has 384 calories, 5g of protein, and 30g of fat per serving. This recipe serves 4. Head to the store and pick up basil leaves, canned tomatoes, oregano, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Heat olive oil in a medium saucepan over medium heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add garlic, oregano, and pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.

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Oregano

Garlic

Pepper

Add tomatoes. Increase heat to high, bring to a boil, then reduce to a bare simmer. Cook, stirring occasionally, until reduced by 1/4, about 20 minutes.

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Tomato

Add heavy cream, increase heat to bring to a boil, reduce to a simmer, and continue to cook until reduced again by 1/4, about 20 minutes longer.

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Heavy Cream

Add vodka and cook for 7 minutes.

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Vodka

Remove from heat and season to taste with salt and pepper.

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Salt And Pepper

Let sauce cool slightly, then transfer half of sauce to the jar of a blender. Blend, starting on lowest speed and gradually increasing to high until completely smooth, about 2 minutes total. Strain through a fine mesh strainer into a medium bowl. Repeat with remaining half of sauce. Sauce can be stored in a sealed container in the refrigerator for up to 1 week (see note above).

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Sauce

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Sieve

Blender

Bowl

At least 45 minutes before baking, place a baking stone or steel on an oven rack set to the top position and preheat oven to 550°F.

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Oven

Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick.

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Dough

All Purpose Flour

Transfer to pizza peel.

Spread approximately 3/4 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge.

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Sauce

Place 8 to 10 chunks of mozzarella evenly over surface of pizza and scatter with 4 to 5 basil leaves.

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Fresh Basil

Mozzarella

Drizzle with about 1 tablespoon extra-virgin olive oil and sprinkle with with salt. Slide pizza onto stone or steel and bake until cheese is melted and crust underbelly is spotty brown, 6 to 12 minutes total.

Ingredients you will need

Extra Virgin Olive Oil

Cheese

Crust

Salt

Equipment you will use

Oven

Remove from oven with metal pizza peel, transfer to cutting board, slice, and serve. Repeat steps 3 and 4 with remaining ingredients to make 2 additional pizzas.

Equipment you will use

Cutting Board