Best Homemade Vodka Pizza
The Best Homemade Vodka Pizza features a flavourful fluffy crust, richly roasted red peppers, cheesy mozzarella, and an oh-so-creamy vodka sauce that is to die for. A total winner for family pizza night that will make you want to skip ever opting for takeaway pizza again!
Servings 8 servings
- 2 ¾ cups organic all-purpose flour (See Notes for GF option!)
- 1 cup WARM fresh water
- 1 tablespoon raw honey
- 1 packet rapid-rise yeast (That's 2 ¼ tsps!)
- 1 tablespoon Grapeseed oil
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
ROASTED RED PEPPERS:
- 1 medium Red bell pepper, sliced thin
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon sea salt + black pepper, each
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 8 oz. fresh mozzarella cheese
- 1 cup vodka sauce, premium
- handful of fresh 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 ½ 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 tablespoon 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.
- 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.
- GLUTEN-FREE CRUST: To make your pizza crust GF, see my Easy GF Pizza Crust recipe.
- OPTIONAL TOPPING: Instead of the red peppers, you can always add roasted herb tomatoes as a topping.