Provolone & Creamy Vodka Sauce Pizza
Ingredients
For Vodka Sauce:- 2 Tbsp. olive oil
- 1 Tbsp. butter
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 Tbsp. tomato paste
- ⅓ cup vodka
- 1 (28-oz) can crushed tomatoes
- Salt and pepper, to taste
- ½ cup heavy cream
- ⅓ cup BelGioioso Grated Parmesan cheese
- 1 fresh pizza dough or pre-made crust (about 12 inches)
- 1½–2 cups BelGioioso Medium Provolone cheese, shredded
- 1 Tbsp. BelGioioso Grated Parmesan cheese
- All purpose flour, for rolling and shaping dough
- Fine cornmeal, for dusting pan
- Fresh basil leaves, for garnishing
Directions
Heat olive oil and butter in a saucepan over medium heat. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for another minute. Add tomato paste, stirring, for 2 minutes until it darkens slightly and becomes fragrant.
Pour in vodka and let it bubble and evaporate, about 2–3 minutes, stirring to loosen any bits from the bottom of the pan. Add crushed tomatoes, season with salt and pepper, and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens and most of the excess moisture has evaporated.
Lower the heat and stir in heavy cream. Add Parmesan and continue stirring until the sauce is smooth and creamy. Taste and adjust seasoning as desired. Allow to cool to room temp.
Preheat oven to 450°F.
Roll and/or stretch dough into a 12 to 14-inch circle, dusting surface and dough with all-purpose flour as needed. Set the dough on a flat pan, dusted with fine cornmeal or a pizza peel if you have a pizza stone. Scatter shredded provolone over the dough, sprinkle with parmesan.
Bake for 8-10 minutes, until the crust is golden and the cheese is bubbly. Remove from oven, garnish with fresh basil and enjoy.
Any leftover sauce can be refrigerated for up to 5 days.