Pizza Alla Vodka

Pizza alla Vodka

The iconic 1980s pasta sauce— an emulsion of tomatoes, vodka and cream—is the star of this decadent pizza with gooey mozzarella and nutty parmigiano. The recipe makes way more sauce than you need, so feel free to double or triple the dough and cheese amounts for a pizza party.  Serves 2 to 4
Ingredients:
Vodka Sauce
2 tbsp (30 mL) unsalted butter
1 small onion, finely chopped
1 clove garlic, minced
1/2 cup + 1 tbsp (125 mL + 15 mL) vodka, divided
1 can (796 mL) Italian tomatoes
Salt and freshly ground pepper to taste
1/2 cup (125 mL) heavy cream
Sugar to taste
Pizza
1 bag (600 to 700 g) pizza dough
All-purpose flour and semolina flour for dusting
Olive oil for brushing
4 tbsp (60 mL) finely grated parmigiano, divided
1 1/2 cups (375 mL) coarsely grated mozzarella, about
6 oz (170 g), divided
Directions:
For the sauce, heat butter in a large saucepan over medium heat. Add onion. Cook, stirring, until softened, about 5 minutes. Add garlic. Cook 1 minute. Add 1/2 cup (125 mL) vodka and raise heat to medium-high. Cook until liquid is reduced to a syrup, about 2 minutes. 

Add tomatoes and gently break apart with the back of a spoon or potato masher. Season with salt and pepper. Once it starts bubbling, adjust heat to maintain gentle simmer. Cook, stirring occasionally, until sauce is very thick, about 30 minutes. Stir in cream and remaining 1 tbsp (15 mL) vodka. Remove from heat.

Using a handheld immersion blender or food processor, purée sauce. Taste and adjust seasoning. If it’s too tart, season with a little sugar. (Cooled, covered and refrigerated, the sauce will keep up to 5 days.)

Remove pizza dough from bag and transfer to a lightly floured work surface. Cut dough in half and gently form each portion into a tight, smooth ball. Transfer to an oiled baking sheet. Cover with plastic wrap and let proof in a warm spot for 1 1/2 hours.

Place pizza stone on oven rack about 6 inches (15 cm) below top element. Preheat oven to 500°F (260°C) for 30 minutes.

Sprinkle a pizza peel with semolina. Roll 1 dough ball into 6-inch (15-cm) round. Using the back of your hands and thumbs, gradually stretch it into a 10-inch (25-cm) round. Transfer to pizza peel. Brush a 3/4 inch (2 cm) border with olive oil. Smear 1/4 cup (60 mL) vodka sauce on dough going to border. Sprinkle sauce with half of parmigiano, then half of mozzarella.

With one quick jerk, transfer pizza onto stone. Bake until crust is puffed and browned and cheese is bubbling, about 8 minutes. Transfer to a serving dish. Repeat with remaining dough, sauce and cheeses, saving rest of sauce for another use. Cut pizzas into wedges and serve immediately.  Serves 2 to 4