Vodka Sauce Ricotta Pizza Recipes

PIZZA ALLA VODKA

Steps:

• Make Sheet-Pan Pizza Dough. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500˚ for 1 hour.
• Meanwhile, make the vodka sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until softened, 30 seconds. Add the tomato paste and cook, stirring, 1 minute. Add the tomatoes and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to a simmer and cook, stirring, until thickened, 12 to 18 minutes. Stir in the heavy cream and simmer until slightly thickened, 3 to 5 minutes. Carefully add the vodka; cook 1 minute. Season with salt.
• Puree the sauce in a blender. Remove 1 cup sauce to a bowl; set aside for serving. Refrigerate the remaining sauce until cooled.
• Sprinkle the pecorino and parmesan over the dough. Top with the mozzarella, leaving a 1/2-inch border. Spoon the cooled vodka sauce over the top. Sprinkle with more grated cheese.
• Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the cheese is bubbling, 15 to 20 minutes. Let cool slightly.
• Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board; cut into squares. Top with basil and more grated cheese. Serve with the reserved sauce.

VODKA SAUCE GRANDMA PIZZA RECIPE

Steps:

• Whisk together the water, salt, sugar and yeast in your mixer bowl.
• Whisk in the oil and then add the flour all at once.
• Mix on low speed until the dough comes together and then knead on medium-low speed until the dough is soft, smooth and elastic, about ten minutes. It should pass the windowpane test. If it doesn't, let it rest, covered, for twenty minutes, knead another 2-3 minutes and test again.
• Once the dough is beautiful, cut it into two equal pieces.
• Knead each piece by hand just to get rid of any air bubbles and then shape into taut rounds. Refrigerate or freeze one round for later use.
• Spread the 5-6 Tablespoons of olive oil onto a clean half-sheet tray. You won't need Silpat or parchment, just put it straight on the tray.
• Plop the dough round down on the pan and cover the whole thing with plastic wrap.
• Let the dough proof at least two hours and up to five hours.
• Preheat your oven to 500F about an hour before baking. Place a rack on the lowest setting and set a baking stone on top of the rack.
• Remove the plastic wrap and gently stretch out your dough to fit the pan. It should stretch easily. Press down the center keeping the edges a bit thicker. Keep at it until it fits perfectly (ish) in the pan. If it seems to be bouncing back too much, let it rest 10 minutes and then stretch it some more.
• Spread the vodka sauce evenly over the dough to about 1/2" from the edges all the way around. (I used a small offset spatula.)
• Top with all the toppings. You can put the cheeses on first or the meat and pepperoncini--however you like.
• Let rest for about ten minutes and then bake for about 20 minutes or until the crust is a beautiful burnished golden brown and the underside of the crust is crisp golden brown. If the crust bubbles up during baking (mine did a few times), just stab the bubbles with a knife.
• Remove the pizza from the oven and set the pan on a rack to cool a bit. Top with any--or none--of the optional finishes and as soon as you know it's cool enough not to burn your mouth, dig in.

VODKA SAUCE PIZZA

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with foil, top with a baking rack and lightly spray it with cooking spray. Add the sliced prosciutto and bake for 10 minutes. Remove from the oven and carefully place on a paper towel lined plate to absorb excess oil. Once cooled, crumble into pieces.
• After the prosciutto has baked, increase the oven temperature to 425 degrees. Prepare your pizza pan by lightly spraying with cooking spray, and add your pizza dough. Prebake the dough for 8 minutes.
• While the prosciutto and dough are baking, start making your vodka sauce. In a medium pan, melt the butter then add the grated garlic and cook 1 minute. Add the flour and whisk until combined, cook about 30 seconds. Add the tomato paste and stir to incorporate with the flour...cook another minute. Add the half & half or cream and gently whisk to blend the tomato paste into the cream. Then, add the vodka and basil. Bring to light boil, then reduce heat and add the Parmesan cheese, salt, pepper, and garlic powder. Simmer for a few minutes until the pizza dough is done prebaking.
• p id="instruction-step-4″>4. Assemble the pizza by topping the dough with the sauce, leaving an edge for the crust, then topping with the Mozzarella, dollop the ricotta over top, add the crumbled prosciutto, then brush the exposed crust with the olive oil. Sprinkle the whole pizza with extra Parmesan cheese if you want.
• p id="instruction-step-5″>5. Bake the pizza for 12 minutes until the cheese is browned and bubbly. Allow to cool a little before slicing and serving.

SPINACH-STUFFED MANICOTTI WITH VODKA BLUSH SAUCE

Steps:

• Heat oven to 375°F. Cook pasta shells as directed on box. Rinse with cool water; drain.
• Meanwhile, in 2-quart nonreactive saucepan, heat 1 jar of pasta sauce and the vodka to boiling. Reduce heat; simmer 3 minutes, stirring occasionally. Remove from heat; stir in whipping cream. Set aside.
• In medium bowl, mix 1 cup of the cheese blend, the sun-dried tomatoes, ricotta and spinach.
• In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of pasta sauce from second jar (save remaining sauce for another use). Fill each pasta shell with about 3 tablespoons ricotta mixture; place over sauce in dish. Pour vodka pasta sauce over filled shells.
• Cover tightly with foil; bake 30 minutes or until sauce is bubbling. Uncover; sprinkle with remaining 1 cup cheese blend. Bake 5 minutes longer or until cheese is melted. Sprinkle with basil.

EASY VODKA SAUCE

Steps:

• In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.

VODKA SAUCE PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat butter over medium-low heat in a large saute pan. Add shallots and bacon and cook until shallots are transparent and bacon is browned and crispy, 8 to 10 minutes. Remove bacon from the pan and reserve for another use. Increase heat to medium and stir shallots in bacon grease; pour in vodka and allow alcohol to burn off and reduce, 5 to 7 minutes.
• Reduce heat to medium-low and add Roma tomatoes, thyme, rosemary, cayenne, pepper flakes, salt, and black pepper. Stir well and let simmer for 5 minutes. Add heavy cream slowly, a little at a time, over 3 to 4 minutes. Remove sauce from heat and let sit.
• Place pizza crust on the prepared pan. Rub dough with olive oil; pour sauce over crust, and place mozzarella slices on top.
• Bake pizza in the preheated oven until mozzarella cheese is melted and crust is golden, 12 to 18 minutes, depending on how thin or thick crust is.

VODKA SAUCE RICOTTA PIZZA

Steps:

• Preheat the oven to 450 degrees F.
• Brush a rimmed baking sheet with the olive oil. Place the pizza dough on top and coat with a bit of the oil from the sheet using a pastry brush. Let the dough sit at room temperature until it can easily be stretched to all corners of the baking sheet without springing back, about 1 hour (if needed let sit for an additional hour).
• Meanwhile, mix the ricotta, Parmesan, parsley, chives, red pepper flakes, 1/2 teaspoon salt and a few grinds black pepper together in a medium bowl. Stretch the dough to all corners of the baking sheet. Spread the ricotta mixture over the dough, leaving a 1/2-inch border all around. Arrange the mozzarella on top and bake until the crust is deep golden brown at the edges and on the bottom, and the cheese is melted and starting to turn brown in spots, 20 to 23 minutes. Transfer the baking sheet to a wire rack and let the pizza cool slightly, about 5 minutes. Drizzle the vodka sauce on top of the pizza then remove the pizza from the pan. Cut into squares and serve.