Ingredients
Scale
- A roll of pizza dough (12-16 ounces)
- 4 tablespoons of olive oil, divided
- 6 cloves of fresh garlic
- 2 Tablespoons of Tomato Paste
- 1 28-ounce can of Crushed tomatoes
- 1/2 cup of vodka
- 1/2 cup of heavy cream
- 8 ounces of fresh mozzarella
- Fresh Basil
- 1/4 cups sof Grated Pecorino Romano
- Crushed Red Pepper to taste (optional)
- 1 teaspoon of kosher salt
Instructions
- If using store-bought dough, allow it to come to room temperature and expand a bit in a large bowl. Coat it in a little olive oil and cover the bowl with a towel for a couple hours.
- To make the vodka sauce, place 2 tablespoons of olive oil in a medium sauce pan or pot along with 5 of the garlic cloves (sliced) and heat over medium heat. Cook for for 1-2 minutes, then add the tomato paste. Saute 1-2 more minutes and deglaze any burnt on bits with vodka. Once the vodka has mostly evaporated, add the crushed tomatoes, and simmer the sauce for 20 minutes.
- After the sauce has been simmering for 20 minutes, add the heavy cream, salt, and grate in the 6th glove of garlic using a microplane or zester. Simmer for 5 more minutes.
- To make the pizza, grease a sheet pan with the other 2 tablespoon of olive oil. use your hands to gently stretch out the dough over the whole area of the sheet pan. Be patient, it will take a few minutes. Then top the pizza with 3/4 of a cup of the sauce. Tear the fresh mozzarella by hand and spread it over the pizza. Sprinkle on the pecorino cheese and crushed red pepper flakes, and finish with a drizzle of olive oil.
- Bake on 425 for about 20 minutes, until the crust around the perimeter crisps up and the center cooks through. Top with fresh basil and slice with a scissor, just like the Italian Grannies do.