Vodka Sauce Pizza
Pizza is a year-round staple for me and there is nothing quite like this vodka sauce pizza. Think pasta alla vodka meets Detroit-style pizza. I mean, WOW, this pizza has it all. The sauce is rich and creamy with spice from the pepperoni and loaded with tons of cheese. What more could you want?
This is an easy and impressive pizza recipe to show off with for Father’s Day! Growing up, my dad loved pizza and it was always a staple for special occasions. Making it from scratch makes it that much more special and once you make this vodka sauce pizza, you’ll never go back!
Vodka Sauce Meets Pizza
If you love a crisp and chewy Detroit-style pizza, you’re going to love this vodka sauce pizza. The vodka sauce is bright and rich with a hint of spice. You can use my same-day pizza dough recipe or even just use store-bought pizza dough.
Bright, whole peeled tomatoes are cooked down with some onions, garlic, vodka, and heavy cream. Use a high-powered blender to get this sauce perfectly smooth.
You’re going to love this mash up between pizza and vodka sauce!
How to make Vodka Sauce Pizza
This is a same-day pizza recipe that can be thrown together so quickly! You can make your own pizza dough or use store-bought.
- Calphalon ActiveSense Blender (or other high-powered blender)
- Calphalon Performance Cool Touch Air Fry Oven (or traditional oven)
- 9×13 Nonstick Baking Pan
Ingredients You’ll Need
- Whole Peeled Tomatoes
- Tomato Paste
- Red pepper flakes
- Heavy Cream
- Pizza Dough
- Fresh Mozzarella
- Step one: If you’re making your own pizza dough, mix the dough and let it rise until doubled in size, about 2 hours.
- Step two: Heat the olive oil and butter in a skillet over medium heat and add the onions and garlic. Cook for 2-3 minutes until softened and fragrant. Add the red pepper flakes, tomato pasta, and whole tomatoes.
- Step three: Use a wooden spoon to break the tomatoes up and simmer for 5-10 minutes until most of the liquid has evaporated. Add the vodka and simmer for 3-4 minutes. Season with salt and pepper and add the heavy cream. Transfer the mixture to a blender and puree until smooth. Set aside.
- Step four: Drizzle 3-4 tablespoons of oil in the 9×13 dish and place the dough in the dish. Use your fingers to stretch the dough to the edges of the pan. If it springs back, wait 5 minutes, and stretch some more. Cover with a damp kitchen towel and let the dough rise for 45 minutes, until puffy.
- Step five: Top with the sauce, provolone, fresh mozzarella, and pepperoni. Bake at 450 F for 22-25 minutes, until the pepperoni is crispy and the cheese is browned. Cool for 5 minutes before serving.
Using Store-Bought Dough for Vodka Sauce Pizza
I love making my own pizza dough, but you can easily make this recipe with store-bought dough. Here are my favorite places to find store-bought dough.
Trader Joe’s: Trader Joe’s sells fresh pizza dough in their refrigerated section and it’s amazing. You’ll need to purchase 2 dough balls.
Your local pizza parlor: Most people don’t realize that if you ask, pizza restaurants will sell you their dough.
Whole Foods: You can buy fresh pizza dough from your local Whole Foods. Honestly, most well-stocked grocery stores sell fresh pizza dough so check with your local retailer.
Whatever you do, please don’t use pizza dough in a can!
Vodka Sauce Pizza Cooking Tips
- You’ll make your own vodka sauce for this pizza recipe, but if you really want to simplify things you can use store-bought. Opt for a high-quality jarred vodka sauce if you do go that route.
- After you slice your fresh mozzarella, be sure to pat it very dry with paper towels. Fresh mozzarella releases a lot of moisture, so patting it dry helps keep the pizza from getting soggy.
- If you don’t like a thicker crust, you can easily divide the pizza dough into two and bake it in a round pizza pan.
- This vodka sauce recipe makes enough sauce for 2 pizzas. It can easily be frozen for later or tossed with your favorite pasta!
More Father’s Day Recipes to Try
Giant Italian Picnic Sandwich
Easy Pollo Asado
Louisiana-Style Red Beans and Rice
Classic Spaghetti and Meatballs
Vodka Sauce Pizza
- 250 g warm water (about 1 cup plus 1 tablespoon)
- 1 1/2 teaspoons active dry yeast
- 2 tablespoons olive oil
- 365 g '00' Flour (about 2 3/4 cups)
- 1 teaspoon fine sea salt
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 4 garlic cloves, minced
- 1/2 teaspoons crushed red pepper flakes
- 2 tablespoons tomato paste
- 1- 15 oz can whole peeled tomatoes
- 1/4 cup vodka
- 1/2 cup heavy cream
- salt and pepper, to taste
- 8 oz fresh mozzarella, torn and patted dry
- 6 oz mild provolone cheese, grated
- 4 oz spicy pepperoni, sliced
- Fresh basil leaves, for topping
- In the bowl of a stand mixer fitted with the dough hook, combine the water and yeast and stir to combine. Wait 5 minutes, until the yeast is a little foamy. Add the olive oil and flour and mix on low. As the dough comes together, add the salt.
- Mix the dough on medium-low speed until smooth and elastic, about 8-10 minutes. Transfer to a greased bowl, cover with plastic wrap, and let it rise for about 2 hours at room temperature.
- Heat the olive oil and butter in a skillet over medium heat and add the onions and garlic. Cook for 2-3 minutes until softened and fragrant. Add the red pepper flakes, tomato pasta, and whole tomatoes.
- Use a wooden spoon to break the tomatoes up and simmer for 5-10 minutes until most of the liquid has evaporated. Add the vodka and simmer for 3-4 minutes. Season with salt and pepper and add the heavy cream. Transfer the mixture to a blender and puree until smooth. Set Aside.
Vodka Sauce Pizza
- Preheat an oven to 450 F. Drizzle a nonstick 9×13 baking pan with 3-4 tablespoons of olive oil.
- Scrape the proofed pizza dough into the prepared baking pan and toss to coat in the olive oil. Use your fingers to gently stretch the pizza to the edges of the pan. If it springs back, wait 5 minutes, and stretch some more until the dough reaches the edges. Cover the pan with a damp kitchen towel and let the dough rise for 45 minutes, until puffy.
- Spread sauce all over the surface of the dough. Top with the grated provolone and then evenly distribute the torn mozzarella all over. Top with pepperoni and dot with more sauce. Bake for 22-25 minutes, until the pepperoni is crispy and the cheese is browned. Cool for 5 minutes before serving.