Ingredients
Pizza Recipe
F
FOR THE PIZZA
f
1 ball fresh mozzarella
M
Marinara
V
Vodka Sauce
P
Pesto
P
Pecorino Romano
F
FOR THE MARINARA
C
½ can Crushed Tomatoes
s
½ teaspoon salt
F
FOR THE VODKA SAUCE
c
¼ chopped Yellow onion
c
2 chopped garlic cloves
c
½ can crushed tomatoes
o
1 tbsp olive oil
b
1 tbsp butter
t
1 tbsp tomato paste
h
¼ cup heavy cream
g
¼ cup grate parmigiano reggiano
o
pinch of salt and pepper
F
FOR THE PESTO
p
¼ cup pine nuts
g
½ cup grated parmigiana reggiano
h
3 tbsp heavy cream
o
½ cup olive oil
l
1 tbsp lemon juice
w
1 tbsp water
f
2 cups fresh basil
g
1 garlic clove
o
pinch of salt and pepper
Vodka Sauce
s
1 shallot
g
3 garlic cloves
t
1 tbsp tomato paste
c
½ can crushed tomatoes
o
pinch of salt
o
pinch of pepper
b
1 tbsp butter
o
1 tbsp olive oil
v
¼ cup vodka (optional)
g
2 tbsp grated reggianno
Marinara
F
For the Basic Sauce
c
1 can crushed tomatoes
s
1 tsp salt
F
For the Herby Variation
s
1 tsp salt
b
2 basil leaves
o
½ tsp oregano
o
1 tsp olive oil
Directions
Pizza Recipe
1
Pre heat your oven to 550 degrees or as high as it can go on the convection setting.
2
Make or buy your sauces ahead of time. See attached sub-recipes.
3
For the Pesto
1
Add all ingredients into a blender and pulse. You can add more water or whole milk if you want a thinner consistency. Also run the blender longer for a smoother consistency. Better for the "swirl" design.
p
¼ cup pine nuts
g
½ cup grated parmigiana reggiano
h
3 tbsp heavy cream
o
½ cup olive oil
l
1 tbsp lemon juice
w
1 tbsp water
f
2 cups fresh basil
g
1 garlic clove
o
pinch of salt and pepper
2
For the Making the Pizza
1
Stretch your dough to 14-16 inches.
2
Rip chunks of fresh mozzarella and evenly place over the pizza
f
1 ball fresh mozzarella
3
Evenly spread spoonfuls of marinara and vodka sauce. Be sure not to overdo it, because the sauce will expand and you don't want a floppy pizza.
F
FOR THE MARINARA
F
FOR THE VODKA SAUCE
4
Sprinkle pecorino evenly on top
P
Pecorino Romano
5
Bake in a preheated oven at 500-550 degrees
6
Top with your pesto/ either with spoonfuls or using a squeeze bottle
F
FOR THE PESTO
7
Finish with Parimigiana Reggiano
8
ENJOY!
Vodka Sauce
1
Pre heat a pan to medium low heat and allow butter to melt.
b
1 tbsp butter
2
Add shallots and sautee for 2 minutes while stirring.
s
1 shallot
3
Add olive oil and garlic. Stir for one minute.
o
1 tbsp olive oil
g
3 garlic cloves
4
Add tomato paste directly on the pan surface. Whisk or stir until it darkens and is well combined.
t
1 tbsp tomato paste
5
Optional - add the vodka sauce and let it simmer until reduced by 80%. 1-2 minutes.
v
¼ cup vodka (optional)
6
Add the crushed tomatoes, salt and pepper. Cook for 10-15 minutes. Stir occassionaly.
c
½ can crushed tomatoes
o
pinch of salt
o
pinch of pepper
7
Then kill the heat, add the Parmigiana Reggiano, and stir until disolved.
g
2 tbsp grated reggianno
8
Add the heavy cream, stir, and Enjoy!
Marinara
1
For the Basic Sauce
1
Combine 1 can of crushed tomatoes with 1 teaspoon of salt. My go-to is Bianco DiNapoli
2
For the Herby Variation
1
Add 1 teaspoon of salt, 2 basil leaves, 1/2 teaspoon of oregano, and 1 teaspoon of olive oil to the basic sauce.
