Pizza alla vodka

Ingredients:

• Pizza dough on a baking sheet
• 3 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 3 cloves garlic, crushed
• A pinch of red pepper flakes
• 2 tbsp tomato paste
• 1 can (800 g) of canned whole peeled tomatoes
• 1 cup heavy cream
• 1/4 cup vodka
• 1/4 cup grated Pecorino Romano cheese, plus extra for topping
• 1/4 cup grated Parmesan cheese, plus extra for topping
• 1 ball fresh mozzarella (450 g), thinly sliced
• Fresh basil, for topping

Preparation:

1. Knead the dough according to the recipe: Pizza dough on a baking sheetDuring the final proofing of the dough, place a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 260°C for 1 hour.

2. Meanwhile, prepare 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, for 1 minute. Add the tomatoes and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring, until thickened, 12-18 minutes. Pour in the heavy cream and simmer until the sauce thickens, 3-5 minutes. Carefully pour in the vodka and cook for another minute. Season with salt to taste.
3. Blend the sauce in a blender. Transfer 1 cup of the sauce to a bowl and set aside for serving. Cool the remaining sauce completely and refrigerate.
4. Sprinkle the dough with pecorino and parmesan cheese. Top with mozzarella, leaving a 1 cm border. Spread the chilled vodka sauce on top. Sprinkle with more grated cheese.
5. Place the baking sheet directly on the hot stone and bake until the edges are golden brown and the cheese is bubbling, 15-20 minutes. Let cool slightly.
6. Using a spatula, lift the edges of the pizza, then lift the entire pizza and transfer it to a cutting board; cut into squares. Sprinkle with basil and grated cheese. Serve with the reserved vodka sauce.