Vodka Sauce Ricotta Pizza Recipes

VODKA SAUCE GRANDMA PIZZA RECIPE

Steps:

• Whisk together the water, salt, sugar and yeast in your mixer bowl.
• Whisk in the oil and then add the flour all at once.
• Mix on low speed until the dough comes together and then knead on medium-low speed until the dough is soft, smooth and elastic, about ten minutes. It should pass the windowpane test. If it doesn't, let it rest, covered, for twenty minutes, knead another 2-3 minutes and test again.
• Once the dough is beautiful, cut it into two equal pieces.
• Knead each piece by hand just to get rid of any air bubbles and then shape into taut rounds. Refrigerate or freeze one round for later use.
• Spread the 5-6 Tablespoons of olive oil onto a clean half-sheet tray. You won't need Silpat or parchment, just put it straight on the tray.
• Plop the dough round down on the pan and cover the whole thing with plastic wrap.
• Let the dough proof at least two hours and up to five hours.
• Preheat your oven to 500F about an hour before baking. Place a rack on the lowest setting and set a baking stone on top of the rack.
• Remove the plastic wrap and gently stretch out your dough to fit the pan. It should stretch easily. Press down the center keeping the edges a bit thicker. Keep at it until it fits perfectly (ish) in the pan. If it seems to be bouncing back too much, let it rest 10 minutes and then stretch it some more.
• Spread the vodka sauce evenly over the dough to about 1/2" from the edges all the way around. (I used a small offset spatula.)
• Top with all the toppings. You can put the cheeses on first or the meat and pepperoncini--however you like.
• Let rest for about ten minutes and then bake for about 20 minutes or until the crust is a beautiful burnished golden brown and the underside of the crust is crisp golden brown. If the crust bubbles up during baking (mine did a few times), just stab the bubbles with a knife.
• Remove the pizza from the oven and set the pan on a rack to cool a bit. Top with any--or none--of the optional finishes and as soon as you know it's cool enough not to burn your mouth, dig in.

VODKA SAUCE PIZZA

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with foil, top with a baking rack and lightly spray it with cooking spray. Add the sliced prosciutto and bake for 10 minutes. Remove from the oven and carefully place on a paper towel lined plate to absorb excess oil. Once cooled, crumble into pieces.
• After the prosciutto has baked, increase the oven temperature to 425 degrees. Prepare your pizza pan by lightly spraying with cooking spray, and add your pizza dough. Prebake the dough for 8 minutes.
• While the prosciutto and dough are baking, start making your vodka sauce. In a medium pan, melt the butter then add the grated garlic and cook 1 minute. Add the flour and whisk until combined, cook about 30 seconds. Add the tomato paste and stir to incorporate with the flour...cook another minute. Add the half & half or cream and gently whisk to blend the tomato paste into the cream. Then, add the vodka and basil. Bring to light boil, then reduce heat and add the Parmesan cheese, salt, pepper, and garlic powder. Simmer for a few minutes until the pizza dough is done prebaking.
• p id="instruction-step-4″>4. Assemble the pizza by topping the dough with the sauce, leaving an edge for the crust, then topping with the Mozzarella, dollop the ricotta over top, add the crumbled prosciutto, then brush the exposed crust with the olive oil. Sprinkle the whole pizza with extra Parmesan cheese if you want.
• p id="instruction-step-5″>5. Bake the pizza for 12 minutes until the cheese is browned and bubbly. Allow to cool a little before slicing and serving.

PIZZA ALLA VODKA

Steps:

• Make Sheet-Pan Pizza Dough. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500˚ for 1 hour.
• Meanwhile, make the vodka sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until softened, 30 seconds. Add the tomato paste and cook, stirring, 1 minute. Add the tomatoes and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to a simmer and cook, stirring, until thickened, 12 to 18 minutes. Stir in the heavy cream and simmer until slightly thickened, 3 to 5 minutes. Carefully add the vodka; cook 1 minute. Season with salt.
• Puree the sauce in a blender. Remove 1 cup sauce to a bowl; set aside for serving. Refrigerate the remaining sauce until cooled.
• Sprinkle the pecorino and parmesan over the dough. Top with the mozzarella, leaving a 1/2-inch border. Spoon the cooled vodka sauce over the top. Sprinkle with more grated cheese.
• Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the cheese is bubbling, 15 to 20 minutes. Let cool slightly.
• Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board; cut into squares. Top with basil and more grated cheese. Serve with the reserved sauce.

PIZZA ALLA VODKA

Steps:

• Preheat oven to 500°; place a pizza stone on a rack in the lowest level of the oven.
• Make the sauce: melt butter in a saucepan over medium heat; add in the garlic; cook 30 seconds or until lightly golden.
• Add in the vodka; cook about 1 minute more until the alcohol evaporates.
• Add in the tomatoes, crushed red pepper, and salt to taste; simmer 10 minutes.
• Add in the cream and peas; cook until the sauce is reduced and thickened, about 5 minutes; let cool.
• Place 1 ball of dough on a floured surface; holding you hands flat, pat the ball out evenly with your fingers, lifting it and turning it over several times, until it reaches a 12-inch circle (don't knead the dough or handle it any more than is necessary; if the dough seems sticky, dust it lightly with flour.
• Dust a pizza peel or rimless cookie sheet with flour.
• Carefully transfer the circle of dough to the peel, reshaping it as needed.
• Shake the peel once or twice to make sure the dough does not stick.
• If it does, sprinkle the peel with more flour; quickly top the dough with the sauce, spreading it to within ½ inch of the edge with the back of a spoon.
• Layer with half the mozzarella, mushrooms, and a sprinkling of pecorino.
• To slide the pizza onto the baking stone, line up the edge of the pizza peel with the back edge of the stone, then tilt the peel, jerking it gently to start the pizza moving.
• Once the edge of the pizza touches the stone, carefully pull back on the peel until the pizza is completely off.
• After the pizza is on the stone, do not attempt to move it until it firms up in 2-3 minutes.
• Bake the pizza 6-7 minutes, or until the cheese is melted and the crust is browned; just before serving, sprinkle with the prosciutto and basil.