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Sicilian with Vodka Cream Sauce

The rich, creamy sauce and the delicate creamy texture of Grande Avorio® Fresh Mozzarella Loaf will make this recipe undeniably delicious for your customers. Vodka cream sauce on pizza is the fastest-growing pizza sauce since 2015, with 55.7% growth, according to Datassential.

Recipe created by Tony Gemignani
Course: Pizzas
Products used: Avorio®, Romano

Ingredients

Directions

Ingredients

Sicilian with Vodka Cream Sauce Yield: One 12" x 18" Sicilian Pizza
  • 36 oz. Pizza dough ball, slacked
  • 12 oz. (12 slices) Grande Avorio® Fresh Mozzarella, sliced
  • 1 oz. White onion, finely chopped
  • 6 oz. Vodka Sauce (see recipe)
  • Grande Romano, grated to taste
  • Italian parsley, finely chopped, for garnish
  • Garlic oil, to drizzle

Directions

Sicilian with Vodka Cream Sauce
  1. Slice 12 oz. Grande Avorio® into 12 slices.
  2. Coat 12-inch x 18-inch pan with a generous amount of olive oil.
  3. Place dough, top side up, in pan. Press out evenly making sure the top has a small amount of fat.
  4. Allow dough to rise at room temperature for one hour.
  5. Gently stretch dough to the corners, allow dough to rise for another 30 to 60 minutes.
  6. Par bake pizza dough for 7 to 8 minutes at 500-550°F.
  7. Remove from oven and top with 12 Grande Avorio® slices leaving 1/2-inch border around the outer edge and 1 oz. onion.
  8. Add 6 oz. vodka sauce dolloped or diagonally across pie, place back into the oven and bake for 3 to 4 minutes or until cheese is melted, crust is golden and vodka sauce is warm.
  9. Remove pizza and garnish with Grande Romano, parsley and garlic oil.

Ingredients

Vodka Sauce Yield: Three Pizzas
  • 2 oz. Super heavy tomato sauce or paste
  • 8-10 oz. Fine ground tomatoes
  • 1/4 oz. Olive oil
  • 1 1/2 oz. Vodka
  • 2 oz. Heavy cream
  • Salt & pepper

Directions

Vodka Sauce
  1. Blend together 2 oz. tomato sauce or paste and 8 to 10 oz. tomatoes using an immersion blender.
  2. In a medium to large sauté pan, slightly heat 1/4 oz. olive oil.
  3. Place the tomato sauce into the sauté pan and stir for about 2 minutes until simmering.
  4. Carefully add 1 1/2 oz. vodka into the pan and allow the alcohol to burn off. Adding vodka to simmering tomato sauce prevents a bitter flavor from the vodka.
  5. Once the alcohol has burned off, add 2 oz. heavy cream and continue stirring until the sauce becomes light pink to orange.
  6. Cook the sauce down a bit, but don’t let the sauce break and separate.
  7. Add salt and pepper to the sauce.
  8. Let the sauce cool before adding it to a pizza before baking.