The combination of a delicious vodka sauce with the unique crispiness of a Grandma pizza makes one of the best flavor combinations! In this second episode of the Grandma Pizza series we'll make an easy and quick spicy vodka sauce and top it over our dough formula from episode 1. I hope you enjoy this Vodka Sauce Pizza recipe!

WATCH EPISODE #1 FOR A STANDARD GRANDMA AND DOUGH RECIPE!
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GEAR USED IN THIS VIDEO (affiliate)
LloydPans 16x12 Inch Grandma Style Pizza Pan: [ Ссылка ]
OXO Digital Scale: [ Ссылка ]
OXO 4" Pizza Cutter: [ Ссылка ]
7 Piece Mixing Bowl Set: [ Ссылка ]
Sclafani Crushed Tomatoes: [ Ссылка ]
Olive Oil: [ Ссылка ]

VODKA SAUCE PIZZA
INGREDIENTS
1 (24 ounce dough ball) - full instructions are in episode 1 of the Grandma series
14 ounces San Marzano or high-quality plum tomatoes hand crushed then drained (save the juice for another purpose)
2 ounces vodka
2 ounces dry white wine
1 cup heavy cream
1 teaspoon crushed red pepper flakes
¼ cup basil - chopped - for finishing
3 tablespoons finely grated Pecorino Romano cheese
5 cloves garlic - minced - divided
½ cup onion - diced
½ cup olive oil - divided
~12 ounces sliced mozzarella cheese - You will need enough slices to cover the pie completely. So you might need more than 12 ounces depending on how thick you slice it.

INSTRUCTIONS
1. Take the dough out of the fridge for 30 minutes prior to using. Do not uncover the bowl.
2. Oil the bottom of a 12 by 16 sheet pan with at least a ¼ cup of olive oil. You need to use a lot of oil!
3. Remove the dough from the bowl and stretch with your hands by using gravity. Place the stretched dough into the heavily oiled sheet pan and press with fingers to the size of the pan. You will not be able to do this in 1 attempt. Place plastic over the pan and let the dough warm up. After 30 minutes remove plastic and try to stretch it again to the size of the pan. Cover with plastic wrap and repeat process one more time until the dough has completely filled the pan. Cover the dough one more time and set aside. Preheat oven to 450f and set the rack to lowest level of the oven.
4. In a large pan saute the onion for 3 minutes over medium - low heat. Once soft add in 2/3's of the garlic and cook for 1-2 minutes more until lightly golden. Add the red pepper flakes to the pan and cook for 30 seconds more.
5. Add the white wine and vodka to the pan and turn heat to medium-high. Let the alcohol cook out for 2 minutes or so then add in the tomatoes. Bring to a simmer then turn heat to medium-low. Add in the cream and stir to combine. Let cook for 5 minutes then taste test. Add a bit of kosher salt if required, but not too much because the pizza gets topped with salty Pecorino Romano cheese. Turn off the heat and set the vodka sauce aside.
6. In a small bowl mix 1/3 of the minced garlic with 1/4 cup of olive oil to form garlic oil.
7. Remove the plastic from the pan and if required press the dough into the edges. Right away layer the mozzarella cheese in an overlapping shingle pattern, leaving the outside half inch uncovered. Start with a corner. By pressing down slightly you can lock the dough into the corner. Make sure the dough is layered completely with the mozzarella slices.
8. Next add dollops of vodka sauce to the pizza. You can use 45 degree lines or spoon the sauce all over. Leave some open areas. Don’t coat it all. Drizzle a couple tablespoons of garlic oil all over the pizza.
9. Place the pizza into the 450 oven and cook for 8 minutes. Open the oven and turn the pizza 180 degrees and continue to bake for 9 minutes more. Remove the pizza and sprinkle with the Pecorino Romano cheese. Return to the oven and cook for 1-3 minutes more.
10. The total cooking time will be approximately 19-20 minutes. Let the pizza sit for 5 minutes. Sprinkle the fresh basil all over the pizza, then cut and serve. Enjoy!

NOTE
Cooking time will vary depending on the exact oven temp. Keep an eye on the bottom of the pizza to check for burning.

SERVE WITH:
Garlic and Oil Broccoli [ Ссылка ]
Sauteed Broccoli Rabe [ Ссылка ]
Garlic Green Beans [ Ссылка ]

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