Vodka Sauce Puff Pastry Pizza
User Reviews
5
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Prep Time
35 mins
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Cook Time
25 mins
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Total Time
1 hr
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Vodka Sauce Puff Pastry Pizza
Description
Vodka Sauce Puff Pastry Pizza starts with a rich vodka sauce made by sautéing shallots and garlic in butter, then cooking tomato paste until its color deepens, signaling flavor development. Vodka is added to deglaze the pan, and cream plus Parmesan cheese finish the sauce, creating a smooth, creamy texture. The sauce is spread over a sheet of thawed puff pastry, covered with grated provolone cheese, and finished with Parmesan and fresh basil before baking at a high temperature to achieve a golden, flaky crust. The result is a pizza with a crisp, airy base and a creamy, tangy topping that highlights the vodka sauce's distinctive flavor. This pizza can be sliced and served as an appetizer or main dish, offering a refined alternative to traditional tomato sauce pizzas.
Ingredients
vodka sauce
- ½ cup water or substitution, listed below, reserved pasta water
- 1 tablespoon butter unsalted
- 1 onion diced, or shallot
- 2 garlic minced, cloves
- salt
- black pepper
- ¼ cup tomato paste
- 1 ½ tablespoons vodka I like Tito’s
- ¼ cup heavy cream
- ¼ cup Parmesan Cheese plus more for topping, finely grated
pizza
- 1 puff pastry thawed if frozen, sheet
- 1 cup provolone cheese freshly grated
- Parmesan Cheese for topping
- basil for topping, fresh
Instructions
vodka sauce
- Make the vodka sauce first. To make a starchy pasta water without cooking pasta, combine 1 cup of water with ½ teaspoon of cornstarch and ¼ teaspoon salt. Bring it to a boil in a saucepan, then turn off the heat!
- Heat the butter in a saucepan over medium heat. Once melted, stir in the shallots and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften. Add in the tomato paste and stir, cooking for 5 minutes. The color will darken - this is where the flavor is!
- Stream in the vodka and stir, scraping the brown bits and flavor from the bottom. Stir in ½ cup of the reserved (or makeshift) pasta water. Stir in the heavy cream and parmesan, stirring until the cheese melts. Taste and season the sauce with more salt and pepper if needed. This will make a little more sauce than needed. Store it in the fridge for a few days or use it to make another pizza!
pizza
- Preheat the oven to 425 degrees F. Place the puff pastry sheet on a piece of parchment paper, on a baking sheet. Poke it all over with a fork. This prevents large bubbles.
- Spread the sauce on the puff pastry, leaving a 1-inch border. You don’t want too much sauce because it will make it too heavy. Just an even layer.
- Sprinkle the sauce with the grated provolone. Sprinkle on some parmesan.
- Brush the edges of the puff pastry with the egg wash. This is optional, but helps give that shiny, puff pastry crust.
- Bake for 20 to 25 minutes, or until the puff pastry is golden and crisp.
- Top with fresh basil and another sprinkle of parm. Slice and serve!
User Reviews
Overall Rating
5
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