This Homemade Vodka Pizza features a fluffy crust, roasted red peppers, mozzarella and creamy vodka sauce. A total winner for family pizza night!
Next up in my search for fun, delicious, and unique pizza toppings is a spin on vodka pasta. This homemade pizza is topped with gooey, melted mozzarella with sweet roasted bell peppers and vodka sauce. And best of all, the entire recipe (including a homemade crust) takes less than an hour to get on the table!
Ingredients for Homemade Pizza Crust
For the best pizza, make your own crust! It’s easier than you might think, and my recipe takes just a few ingredients and little time to rise. Plus, the dough is seasoned for added flavor!
Here’s what you need:
All-purpose flour. I use organic flour. If you want to make gluten-free pizza dough, check out the notes section below the recipe!
Raw honey. All of the sugar will be consumed by the yeast in the dough.
Yeast. Use rapid-rise or instant yeast for dough that rises quickly.
Grapeseedoil. This is a neutral oil, but you could also use olive oil.
Oregano and smoked paprika. For added flavor and spice.
Roasted Red Peppers for Pizza
The topping for this vodka pizza is sweet, smoky roasted red peppers. I like to season mine with garlic powder, dried oregano, dried basil, and dried parsley. These Italian herbs together add a complex, herby and earthy flavor to the pizza. And bell peppers become so sweet and silky-smooth to add depth to your pizza.
In a pinch, make this pizza even easier by using jarred roasted red peppers!
To round things out, I use mozzarella cheese, vodka sauce, and finally, basil leaves. If you like parmesan, asiago or another cheese, feel free to use it! You could also top this pizza with oregano fresh out of the oven.
Store leftover pizza in an airtight container in the fridge for up to three days. You can always enjoy it cold, or reheat it on a griddle or in the oven to serve.
2 3/4cupsorganic all-purpose flour(See Notes for GF option!)
1cupWARM fresh water
1packetrapid-rise yeast (That's 2 1/4 tsps!)
ROASTED RED PEPPERS:
1mediumRed bell pepper, sliced thin
1TbspExtra virgin olive oil
1tspsea salt + black pepper, each
8 oz.fresh mozzarella cheese
1cupvodka sauce, premium
handful offresh basil leaves, optional
ROAST THE RED PEPPERS:
Preheat your oven to 400 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.
Add the sliced red peppers unto the baking sheet (in a single layer) and drizzle with olive oil and season with seasonings (salt, black pepper, garlic powder, oregano, basil, and parsley) and bake for 25-30 minutes or until tomatoes are charred, wilted, and tender. Remove and let cool slightly.
In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey, grapeseed oil, and yeast (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
Slowly add the flour, dried oregano, and smoked paprika (on low speed!), until fully incorporated and a soft dough is formed. NOTE: if dough is too sticky, add 1/2 cup of additional flour at a time)
Now, increase the speed to medium-high and knead the dough for about 5 minutes in the mixer.
Once done, add the dough onto a floured surface and slightly roll out the dough until it’s flat enough to form a flat circle the rest of the way with your hands, about 11 inches in diameter. Lightly grease your pizza pan with extra virgin olive oil and place dough on one end of pan, evenly pressing it and flattening it out to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.
Preheat the oven to 475 degrees Fahrenheit and place top rack into the middle of oven. NOTE: be sure to use a great pizza pan to ensure that your crust is crispy and not soggy.
Spoon a generous amount of the vodka sauce over the top of the crust until evenly coated.
Generously sprinkle on the mozzarella until crust is fully covered in the middle, leaving a bit of crust for the edges. Add the roasted red peppers a top the cheese.
Lightly brush the tops of the edge of the crust with 1 Tbsp of olive oil to ensure that it becomes a nice golden brown.
Transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the mozzarella has melted (and becomes bubbly) and the crust is crispy and golden brown.
Once done, allow pizza to rest/cool for a few minutes (about 2-3 minutes) so that the mozzarella sets before cutting into generous slices, using a pizza cutter. Add a few fresh basil leaves as garnish, if desired.
Tips & Tricks
PIZZA CRUST: For a crispy pizza (especially on the bottom), I suggest using a pizza pan with holes to allow the crust to bake through nicely. I used the AirBake Pizza Pan, which can be found at Target!
STORAGE: Leftover pizza is best kept tightly wrapped in foil paper, refrigerated for 3-4 days for optimal freshness.