I love vodka sauce anything ( I usually love vodka anything, for sure, but not while 7 months preg!! LOL ), so when this popped up on my google reader I immediately printed it out! I love making pizza, doesn’t hurt that Mike always gets fresh pizza dough balls down the strip at Penn Mac! 1.99 – best bargain in Pittsburgh!
I did say while we were eating how good this would have tasted in a wood/coal fired oven! It was sooo good 🙂
1 heaping cup halved cherry or grape tomatoes
1 tablespoon olive oil
pinch of sugar
1 tablespoon butter
1/2 small onion, minced
2 cloves garlic, minced
1/4-1/2 teaspoon crushed red pepper flakes
2 teaspoons tomato paste
1 (28-oz) can crushed tomatoes
1/2 cup vodka
1/2 cup heavy cream
1 lb. pizza dough
olive oil, for brushing
2 links spicy Italian sausage
1 cup freshly shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil
Preheat the oven to 500 degrees. Place a baking stone on the bottom rack.
Toss the tomatoes with olive oil, salt, and sugar. Spread on a rimmed baking sheet or in a glass baking dish. Roast the tomatoes, stirring every 5 minutes, for 15-20 minutes total. Remove the tomatoes from the oven. If you’re like me, allow the tomatoes to cool slightly, then remove the skins. Move the baking stone to the top rack.
In a medium skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Stir in the garlic, red pepper flakes, and tomato paste, and cook until fragrant, stirring constantly, about 30 seconds. Pour in the crushed tomatoes, bring to a simmer, and cook until slightly thickened, about 5 minutes. Stir in the vodka and cook an additional 5-8 minutes, remove from heat, and stir in the cream. Season with salt and pepper to taste, and set aside.
Remove the sausage from its casings and cook in a skillet over medium-high heat until browned and cooked through, 5-6 minutes. Drain off fat and set aside.
Sprinkle a large square of parchment paper with flour and roll into a 14-inch round. Brush the edges with olive oil. Spread 1/2 – 3/4 cup of the vodka sauce over the dough. Don’t use too much sauce or the pizza will be soggy in the middle. Sprinkle with the mozzarella, followed by the spicy sausage, roasted tomatoes and Parmesan cheese.
Transfer the pizza to the preheated baking stone, and cook 10 minutes, rotating the pizza 180 degrees after 5 minutes. Allow to cool 10 minutes then sprinkle with the basil, slice, and serve. Pass the extra vodka sauce at the table for dipping.