Categories: Pizza/Flatbread
Ingredients
- Sheet-Pan Pizza Dough (see recipe)
- 3 tbsp. olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- Pinch of red pepper flakes
- 2 tbsp. tomato paste
- 28 oz. can whole peeled tomatoes
- Kosher salt
- 1 cup heavy cream
- 1/4 cup vodka
- 1/4 cup grated pecorino romano, plus more for topping
- 1/4 cup grated Parmesan, plus more for topping
- 1 lb. ball fresh mozzarella, sliced
- Fresh basil, for topping
Directions
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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.
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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 tsp salt. Bring to a boil, then reduce the heat to a simmer and cook, stirring, until thickened, 12-18 minutes. Stir in the heavy cream and simmer until slightly thickened, 3-5 minutes. Carefully add the vodka; cook 1 minute. Season with salt.
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Puree the sauce in a blender. Remove 1 cup sauce to a bowl; set aside for serving. Refrigerate the remaining sauce until cooled.
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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.
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Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the cheese is bubbling, 15-20 minutes. Let cool slightly.
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Loosen the edges of the pan 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.