Vodka sauce is not just for pasta! Wait until you try it on pizza!
If I could only enjoy one type of cuisine for the rest of my life, it would have to be Italian. Although Mexican would be a close second, I can’t imagine life without pasta, pizza, and all those wonderful desserts. My favorite pasta is penne alla vodka, so it is only natural to consider using that sauce on a pizza crust. That’s why I love this vodka pizza recipe. It combines two of my favorite things into one tasty and easy meal.
I shared many pasta with vodka sauce meals with my daughter when she was young. It was one of our favorites, especially when the sauce contained lots of peas. Today, when I make a batch of this sauce, I try to use it in as many ways as possible, including for a unique spin on chicken parmigiana. There’s something special about the creamy goodness of this sauce that comes from the heavy cream. You get a slight bit of heat from the red pepper flakes—which can be easily adjusted—and a subtle peppery taste from the vodka.
Using vodka sauce on pizza dough is ideal, as the delicate flavor from the mozzarella and the freshness of basil leaves are perfectly accentuated. You can use this sauce on homemade pizza dough, a store-bought crust, or fresh pizza dough you purchase. Many local grocery stores carry fresh balls of dough in the deli or bakery department. The sauce works equally well when using gluten-free pizza crusts.
Making pizza with your kids is always fun. They love to sprinkle on the shredded cheese and decorate the pizza with various toppings. Of course, this recipe calls for tearing fresh mozzarella balls into chunks—which is an excellent job for little hands. Don’t be surprised if some of the cheese winds up in their mouths. When spreading the sauce on the crust or dough, add a bit more than you would with a regular marinara or pizza sauce. Some of the vodka sauce may evaporate, potentially causing it to break. Adding extra will help prevent that.
Delicious toppings for vodka pizza
The sauce for this vodka pizza recipe is so flavorful that you really don’t need to add much more than some mozzarella and fresh basil for a delicious pie. However, mozzarella is not the only cheese you can use. Burrata is an excellent substitute for mozzarella if you have that on hand. Ricotta is another excellent cheese to use with vodka sauce, as are provolone, Pecorino Romano, and aged Parmesan.
Traditional toppings like pepperoni, sausage, hard salami, prosciutto, meatballs, and bacon work well with this sauce. I like to add roasted red peppers, chopped spinach, and mushrooms, as well. Add a sprinkle or two of dried oregano for additional flavor. It’s one of my most-used herbs when making Italian meals. A drizzle of pesto over the cooked pizza before serving is another great way to enhance this dish.
How do I store leftovers?
When making this vodka pizza recipe, you may have some extra sauce left over. Allow it to cool, then refrigerate it in an airtight container for up to 5 days. Leftover sauce can be used for additional pizza, pasta, or as a dipping sauce for pizza crust. Leftover pizza should be cooled and refrigerated in an airtight container for up to 4 days. Reheat it wrapped in foil in a 400°F oven until warm. Once chilled, both the sauce and the leftover pizza can be frozen in airtight containers for up to 3 months. Wrap the pizza slices in plastic wrap before freezing. Defrost both overnight in the refrigerator before reheating.
Serving suggestions
Serve this vodka pizza recipe with a Delicious Italian Chopped Salad, this Caprese Salad Recipe, or Antipasto Salad Recipe. Side dishes such as Italian Green Beans or Microwave Spinach go well with the richness of the pizza. Add some Italian Wedding Cookies, this fun Fried Ice Cream Recipe, or try this delicious Cherry Cobbler Recipe for dessert.
Vodka Pizza Recipe
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil plus extra for drizzling
- 1 tablespoon minced garlic
- 1 1/4 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 can whole peeled tomatoes (28 ounces), roughly broken by hand
- 1 cup heavy cream
- 1/4 cup vodka
- Kosher salt and freshly ground black pepper to taste
- 1 ball of pizza dough (about 12-16 ounces)
- 16 ounces fresh mozzarella torn into chunks and drained
- A handful of fresh basil leaves
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic, Italian seasoning, and red pepper flakes. Stir for about 1 minute until fragrant. Add the tomatoes and bring to a boil, then reduce to a simmer for 20 minutes until the sauce thickens slightly.
- Stir in the heavy cream and vodka, and simmer for 7 more minutes. Season with salt and pepper.
- If using store-bought dough, let it come to room temperature. On a lightly floured surface, gently stretch the dough into a roughly 12-inch circle, 1/4-inch thick.
- Preheat your oven to 500°F. Place the dough on a pizza pan or baking sheet. Spread about 3/4 cup of the vodka sauce over the dough, leaving a small border. Top with the torn mozzarella. Drizzle a little extra olive oil over the pizza and place it in the oven.
- Bake for 8 to 15 minutes until the cheese is melted and the crust is lightly browned. Scatter the basil leaves on top for garnish. Let the pizza cool for a few minutes before slicing and serving.
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