Vodka Pan Pizza Recipe

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Cook Time: 25 minutes

Ingredients

This recipe was originally created to serve 4. Ingredient amounts are scaled automatically for different yields, but cooking times and steps remain consistent.

• 1 pound prepared pizza dough
• 1/3 cup vodka sauce
• 1 (8 ounce) ball fresh mozzarella, sliced
• 1 ounce shredded Parmesan cheese
• 6 grape tomatoes, halved
• 3 basil leaves, cut into thin ribbons
• 1/2 teaspoon garlic granules (optional)
• 2 teaspoons olive oil (optional)

Directions

1. Gather all ingredients and preheat the oven to 425F (220C). Lightly grease a 12-inch cake pan.
2. Stretch and roll out the pizza dough, then place it in the prepared pan. Prick the surface of the dough with a fork to prevent bubbling.
3. Bake the dough in the preheated oven for 5 minutes. Remove from the oven and spread vodka sauce evenly, leaving a 1/2-inch border around the edges.
4. Arrange mozzarella slices on top of the sauce and sprinkle with Parmesan cheese.
5. Bake for an additional 15 minutes, then remove from the oven and add the halved grape tomatoes.
6. Return the pizza to the oven and bake until the crust is golden, about 5 more minutes.
7. Remove from the oven, garnish with fresh basil, and optionally brush the crust with olive oil mixed with garlic granules.
8. Slice into 8 to 10 pieces and serve immediately.

Cook's Notes

• Dough can be purchased from stores like Aldi. For a thinner crust, divide the dough into two 8-ounce portions.
• Recommended vodka sauce: Raos.
• Cooking times may vary depending on your oven type. This recipe was tested in a Breville air fryer convection toaster oven.

Nutrition Facts (per serving)

• Calories: 473
• Total Fat: 19g (24%)
• Saturated Fat: 8g (40%)
• Cholesterol: 44mg (15%)
• Sodium: 844mg (37%)
• Total Carbohydrate: 55g (20%)
• Dietary Fiber: 3g (9%)
• Total Sugars: 4g
• Protein: 20g (39%)
• Vitamin C: 4mg (5%)
• Calcium: 313mg (24%)
• Iron: 3mg (19%)
• Potassium: 198mg (4%)

*Percent Daily Values are based on a 2,000-calorie diet. Your values may vary depending on your nutritional needs.

**Nutrient information is based on available data. Consult a healthcare professional for medically restrictive diets.

The Story Behind Vodka Pan Pizza

Vodka pan pizza is a contemporary twist on traditional Italian pizza, blending classic flavors with a creamy, slightly tangy vodka sauce. The origin of vodka sauce itself traces back to Italy in the late 20th century, where chefs sought to create a rich, smooth tomato sauce with a subtle kick from vodka, enhancing the sauces ability to marry cream and tomatoes. Combining this sauce with pan-style pizza emerged in the United States, particularly in urban areas with strong Italian-American culinary traditions. The result is a pizza that offers the comfort of a home-cooked dish while showcasing an innovative flavor profile that departs from the ordinary Margherita or pepperoni pizzas.

Regional Variations and Preferences

While vodka pan pizza has Italian roots, it has become especially popular in the Northeastern United States, including New York and New Jersey, where pan pizzas are a staple. In these regions, the crust tends to be thick and slightly chewy, baked in well-oiled pans to achieve a golden, crisp exterior. Some areas favor adding local ingredients like grape tomatoes, fresh basil, or even a sprinkling of pecorino cheese for extra flavor. In contrast, West Coast versions may experiment with lighter doughs, artisanal cheeses, and vegetable toppings to cater to health-conscious palates. Despite regional tweaks, the defining feature remains the smooth vodka-infused tomato sauce that distinguishes it from conventional pizzas.

How Vodka Pan Pizza Stands Out

Unlike typical Margherita or Neapolitan pizzas, vodka pan pizza is defined by its rich, creamy sauce, which combines tomatoes, cream, and a splash of vodka to enhance depth of flavor. The pan-baked crust adds a buttery, crisp layer that contrasts with the soft, melted cheese and juicy tomatoes on top. While Margherita pizza relies solely on tomato, mozzarella, and basil, vodka pan pizza introduces a subtle tang and velvety texture that make it distinct. Its preparation is faster than traditional wood-fired pizzas, especially when using pre-made dough and store-bought vodka sauce, making it a practical option for home cooks seeking gourmet flavors without long wait times.

Typical Serving Settings

Vodka pan pizza is commonly found in Italian-American restaurants, casual bistros, and pizzerias that emphasize pan-style baking. It is often served as a main course for dinner or lunch, accompanied by simple salads or antipasto plates. Its rich sauce and hearty toppings make it particularly appealing in colder months, though its fresh ingredients, like basil and grape tomatoes, allow it to remain a light, approachable choice in spring and summer. At home, its ideal for family meals or small gatherings, offering a gourmet feel without requiring professional kitchen equipment.

Interesting Facts About Vodka Pan Pizza

• The vodka in the sauce does not overpower the pizza; it primarily acts as a flavor enhancer, releasing aromatic compounds from the tomatoes and cream.
• Using a pan instead of a traditional pizza stone allows the crust to caramelize in its own oils, creating a distinct texture thats both crisp and tender.
• This pizza has inspired a variety of creative adaptations, including vodka sauce calzones and even vodka pasta-stuffed crusts, demonstrating its versatility.
• Despite its luxurious taste, vodka pan pizza can be made in under 40 minutes using pre-made ingredients, making it faster than many delivery options.
• Its combination of creamy sauce, fresh tomatoes, and aromatic basil has made it a favorite for Instagram-worthy food presentations.

FAQ about Vodka Pan Pizza Recipe