Vodka Pizza

by Barry Lewis

Cook time
60 mins
Difficulty
Medium

Ingredients

500g β€˜00’ flour

320ml luke warm water

Pinch salt

1 fast action yeast sachet (7g normally)

1tsp caster sugar

2tbsp olive oil

 

Basil leaves to serve

1 Mozzarella ball, sliced

Handful grated parmesan

 

75ml Vodka

4 garlic cloves, chopped

800g tinned tomatoes

250ml Double cream

A homemade pizza recipe using a super delicious vodka tomato sauce! There’s also a pretty cool food hack in here for making your pizza nice and crisp! Enjoy πŸ™‚ If you enjoy this video remember the sauce can be used in a pasta bake also and here is a great method for making the pizza in a frying pan.

Lets start by making the dough, in a small bowl or jug add together the just warm water, olive oil, sugar and yeast, leave for a few minutes so that the yeast starts working in the luke warm water. Meanwhile sieve the flour and salt into a large mixing bowl. After a few minutes pour the liquid into the sieved flour and start to bring together with your hands in the bowl at first, then turn out onto a floured surface and knead together until a smooth dough ball is achieved.

Place back into the bowl you made the dough in, cover and leave to prove for 45-60 minutes to one side. Once risen, remove from the bowl and knead briefly to knock out any air, the dough is now ready to use.

In terms of the pasta sauce, get a large saucepan and add in the garlic cloves, 1tbsp olive oil, oregano. Fry the garlic mixing it all the time as it catches quickly until just lightly browned and fragrant, do this over a low heat for better control. Then add the tinned tomatoes and bring up to a gentle simmer. Let this bubble away for about 20 minutes to reduce down. Then top up with the cream, mix well, bring up to a simmer again, then reduce down for a further 20 minutes.

Next up pour in the vodka, stir, then simmer for ten more minutes. Allow to cool before using, you can whizz up the sauce in a blender if you wish and pass through a sieve to make it smooth, but I wanted mine chunky. And yep, stir this right through some pasta and it’ll be delicious, you’ll have some leftovers.

To make the pizza shape a piece of dough into a pizza shape (or rectangle if you like)… build your pizza, so spread on some tomato sauce, leave room for a crust on the edges, just a thin layer using a ladle. Add on the cheddar and mozzarella then cook away to your preferred method. So for me I got the oven nice and hot to 220c warmed my tray and slid the pizza on to the tray baking for 5 minutes (the heat helps!), but just cook until golden and bubbly with a little charring.

Drizzle some oil on top, scatter some extra basil, then slice and serve – delicious!