Pan Pizza alla Vodka by Chefbrimmy

Ingredients

• 1 lb pizza dough, store-bought or homemade
• 2 tbsp olive oil, plus more for the pan
• 1/2 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup vodka
• 1 (28 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped, plus more for garnish
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 2 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

Instructions

1. Preheat your oven to 220°C (425°F). Lightly grease a 9x13 inch baking pan or a 10-inch cast iron skillet with 1-2 tablespoons of olive oil.
2. Carefully stretch or press the pizza dough into the prepared pan, ensuring it reaches the edges. If the dough resists, cover it with a towel and let it rest for 10 minutes before continuing to stretch.
3. To make the vodka sauce, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
4. Stir in the minced garlic and red pepper flakes (if using), and cook for another 1 minute until fragrant. Pour in the vodka and let it simmer for 2-3 minutes to cook off the alcohol.
5. Add the crushed tomatoes, salt, and black pepper to the saucepan. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
6. Remove the sauce from heat and stir in the heavy cream and chopped fresh basil until well combined. Taste and adjust seasoning as needed.
7. Spread an even layer of the vodka sauce over the pizza dough in the pan, leaving a small border for the crust. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the sauce.
8. Bake the pizza for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. The exact time will depend on your oven and desired crispiness.
9. Carefully remove the pan pizza from the oven. Let it cool for 5 minutes before slicing and serving, garnished with extra fresh basil if desired.