Pizza Alla Vodka Food

PIZZA ALLA VODKA

Steps:

• Preheat oven to 500°; place a pizza stone on a rack in the lowest level of the oven.
• Make the sauce: melt butter in a saucepan over medium heat; add in the garlic; cook 30 seconds or until lightly golden.
• Add in the vodka; cook about 1 minute more until the alcohol evaporates.
• Add in the tomatoes, crushed red pepper, and salt to taste; simmer 10 minutes.
• Add in the cream and peas; cook until the sauce is reduced and thickened, about 5 minutes; let cool.
• Place 1 ball of dough on a floured surface; holding you hands flat, pat the ball out evenly with your fingers, lifting it and turning it over several times, until it reaches a 12-inch circle (don't knead the dough or handle it any more than is necessary; if the dough seems sticky, dust it lightly with flour.
• Dust a pizza peel or rimless cookie sheet with flour.
• Carefully transfer the circle of dough to the peel, reshaping it as needed.
• Shake the peel once or twice to make sure the dough does not stick.
• If it does, sprinkle the peel with more flour; quickly top the dough with the sauce, spreading it to within ½ inch of the edge with the back of a spoon.
• Layer with half the mozzarella, mushrooms, and a sprinkling of pecorino.
• To slide the pizza onto the baking stone, line up the edge of the pizza peel with the back edge of the stone, then tilt the peel, jerking it gently to start the pizza moving.
• Once the edge of the pizza touches the stone, carefully pull back on the peel until the pizza is completely off.
• After the pizza is on the stone, do not attempt to move it until it firms up in 2-3 minutes.
• Bake the pizza 6-7 minutes, or until the cheese is melted and the crust is browned; just before serving, sprinkle with the prosciutto and basil.

VODKA PIZZA RECIPE

Steps:

• Heat olive oil in a medium saucepan over medium heat until shimmering. Add garlic, oregano, and pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes. Increase heat to high, bring to a boil, then reduce to a bare simmer. Cook, stirring occasionally, until reduced by 1/4, about 20 minutes. Add heavy cream, increase heat to bring to a boil, reduce to a simmer, and continue to cook until reduced again by 1/4, about 20 minutes longer. Add vodka and cook for 7 minutes. Remove from heat and season to taste with salt and pepper.
• Let sauce cool slightly, then transfer half of sauce to the jar of a blender. Blend, starting on lowest speed and gradually increasing to high until completely smooth, about 2 minutes total. Strain through a fine mesh strainer into a medium bowl. Repeat with remaining half of sauce. Sauce can be stored in a sealed container in the refrigerator for up to 1 week (see note).
• At least 45 minutes before baking, place a baking stone or steel on an oven rack set to the top position and preheat oven to 550°F (290°C).
• Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.
• Spread approximately 3/4 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Place 8 to 10 chunks of mozzarella evenly over surface of pizza and scatter with 4 to 5 basil leaves. Drizzle with about 1 tablespoon extra-virgin olive oil and sprinkle with with salt. Slide pizza onto stone or steel and bake until cheese is melted and crust underbelly is spotty brown, 6 to 12 minutes total. Remove from oven with metal pizza peel, transfer to cutting board, slice, and serve. Repeat steps 3 and 4 with remaining ingredients to make 2 additional pizzas. This Recipe Appears In The Pizza Lab Presto: Vodka Pizza

PASTA ALLA VODKA

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain.
• While the pasta is cooking, combine 2 tablespoons of the oil, the garlic, shallots or onions and crushed red pepper in a large skillet and cook over medium-high heat, stirring occasionally, until everything starts to sizzle and begins to soften, 1 to 2 minutes. Stirring constantly, carefully pour in the tomato sauce (it will sizzle) until well combined with the other ingredients. Remove from the heat and add the vodka, 1/2 teaspoon salt and a few grinds of black pepper. Return to the heat and bring to a simmer and cook, stirring occasionally, until the sauce has thickened and reduced slightly, about 5 minutes. Stir in the cream and continue to cook for 1 minute.
• Add the pasta to the skillet and stir to coat well. Let the pasta cook briefly in the sauce until it thickens a little more and clings nicely to the pasta. Stir in the Parmesan, remaining 1 tablespoon oil, 1/4 teaspoon salt and a few grinds of black pepper. Transfer the pasta to a serving dish and sprinkle with the parsley if using. Serve, passing more Parmesan at the table.

PASTA ALLA VODKA

Steps:

• Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
• Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.