Other Main Dishes
Margherita Pizza with Vodka Tomato Sauce
Family Tested & Approved
14 oz -diced tomatoes with juices
FOR PIZZA DOUGH BUY READY MADE FROM STORE OR YOUR FAVORITE PIZZA PLACE-- YOU CAN EVEN USE BOBOLI
low-moisture mozzarella, sliced 1/2-inch thick
Heat the oven to 425 degrees F and arrange and a rack in the middle.
Heat tomatoes, vodka, and cream in a small saucepan over medium heat until bubbling and vodka smell is cooked off, about 15 minutes
Season as desired with salt and freshly ground pepper and set aside to cool.
Meanwhile roll pizza dough to a 12-inch round
Drizzle olive oil on a baking sheet to coat and place dough on top. Pierce the dough in several places to prevent it from bubbling up unevenly.
Spread sauce evenly over the dough
Evenly distribute mozzarella across pizza
scatter whole basil on top
Drizzle with oil and bake until crisp is crusty, cheese is melted, and underside of dough is golden brown, about 20 minutes