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–+ servings
vodka sauce pizza topped with fresh mozzarella, basil, and red pepper flakes.
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5 from 3 votes

Vodka Sauce Pizza

Vodka sauce pizza is richer, creamier, and spicer than traditional pizza! Inspired by penne ala vodka, vodka pizza features all of the same flavors but is eaten on homemade pizza dough with lots of melty mozzarella cheese!

Ingredients

For the Pizza Dough

  • 1 cup warm water
  • 2 ¼ teaspoon active dry yeast
  • 1 tablespoon honey
  • 2 ¾ cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 teaspoon salt

For the Vodka Sauce

  • 28 oz can whole San Marzano tomatoes
  • 1 tablespoon olive oil
  • 2 cups diced yellow onion
  • 5 garlic cloves smashed
  • 1 teaspoon red pepper flakes
  • ½-3/4 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup vodka
  • ⅛ cup heavy cream
  • sliced fresh mozzarella cheese (low moisture) *SEE NOTES
  • fresh basil, parmesan cheese, and red pepper flakes for garnishing
US Customary - Metric

Instructions

  • Pour the can of tomatoes into a fine mesh strainer over a large bowl. You want to remove as much of the liquid as possible!
  • In a stand mixing bowl, combine the warm water, honey, and yeast and set aside for 5 minutes.
  • Mix in the flour, olive oil, and salt.
  • Knead the dough on low speed for 8-9 minutes or until the dough cleans the sides of the bowl, looks smooth, and feels tacky.
    If the dough is sticking to the bottom and/or sides of the bowl, add extra flour 1 teaspoon at a time until it forms a single ball.
  • Shape the dough into a ball.
  • Place it into a lightly oiled bowl and cover the top with plastic wrap. Place it in a warm spot to rise until doubled, about 30-40 minutes.
    In my kitchen, it takes about 30 minutes!
  • While the dough is rising, make the sauce. Over medium heat, cook the onion and garlic in the olive oil for about 5 minutes or until the onion is translucent.
  • Stir in the red pepper flakes and cook for 1 minute.
  • Stir in the vodka and well-drained tomatoes. Season with salt and fresh black pepper. Cook the sauce for 20-25 minutes, stirring occasionally and breaking up the tomatoes as they cook.
  • When the sauce is ready, the moisture should be completely evaporated leaving a dry, thick tomato sauce.
  • Transfer it to a blender. Blend on high for one minute until it's smooth.
  • Pour the sauce back into the pan and stir in the heavy cream. Set aside.
  • Preheat the oven to 475 F/250 C.
  • When the dough has doubled in size, portion it into two, 10-ounce dough balls.
  • Roll out each ball on a lightly floured surface to your desired thickness, then transfer it to a parchment-lined baking sheet. (or hot pizza stone)
  • Spoon ¼ cup of the vodka sauce almost to the edge, leaving a border for the crust.
  • Top with mozzarella cheese.
  • Bake the pizzas one at a time for 13-15 minutes, or until the crust is brown and the cheese is bubbly.
  • Garnish with parmesan cheese, fresh basil, red pepper flakes, and serve hot! Enjoy!

Notes

*If your mozzarella cheese feels wet and full of moisture, squeeze it between a paper towel to absorb the extra moisture before using.
 
    • Use San Marzano tomatoes. This kind of tomato has a sweeter taste, and less acid, water, and seeds than other varieties.
    • Cook the sauce thoroughly. You want the sauce to be very very thick and have all of the liquid evaporated before using. This will prevent the pizza from getting soggy!
    • Use homemade pizza dough. Making pizza dough from scratch is incredibly easy and tastes much better than store-bought dough. My favorite pizza dough takes just one hour from start to finish!
    • Use fresh mozzarella cheese. If you can find it already sliced, that's perfect! Aim for a low-moisture mozzarella if you can find it for the best results.
    • Baking times may vary: All ovens are different, and your pizza may bake quicker or take longer than the indicated baking time. I recommend checking on it occasionally!
    • Store any leftover pizza in an airtight container or ziplock bag in the fridge for up to five days. You can reheat it in a 300F oven until the sauce and cheese are hot.
    • If you have leftover vodka sauce don't worry! It is very freezer-friendly and can be stored in an airtight container for up to one month.