….and pretty much all of our favorite summer veggies.
But that would have made for a REALLY long title. And you know I am nothing if not concise. (In opposite world.)
Growing up, an actual penne a la vodka slice was my go-to order from the local pizzeria. Like, with pasta ON THE PIZZA.
Oh to have the metabolism of an eight year old.
Now that I have the taste buds of an adult, so much carb on carb on carb on carb action feels a little bit like overkill.
Whereas putting hard liquor in my pizza sauce feels a lot like a necessity.
This pizza combines the two – creamy vodka sauce + even CREAMIER burrata + zucchini and bell pepper.
Because we’re adults.
And we can pizza however we want.
- 1 tbsp active dry yeast
- pinch of sugar
- 1 cup lukewarm water, divided
- 3 cups bread flour
- 2 tsp sea salt
- 2 tbsp olive oil
- 1 tbsp olive oil
- 1 tbsp butter
- 2 shallots, minced
- 2 zucchini, diced
- 1 red bell pepper, seeded and diced
- ⅓ cup vodka
- 14.5 oz canned diced tomatoes
- salt and black pepper, to taste
- ¼ cup heavy cream
- fresh basil, minced
- 8 oz burrata, torn into chunks
- In a small bowl, combine the yeast with a pinch of sugar and ¼ cup lukewarm water, stirring to combine. Let sit for 5 minutes. If it becomes foamy, then the yeast is alive and raring to go! If not, then the yeast is probably dead or too old and your dough won't rise, so go buy more.
- In the bowl of a stand mixer fitted with the bread hook attachment, combine the flour, yeast/water mixture, remaining ¾ cup water, olive oil, and salt. Stir on medium speed until dough comes together. Stir on medium-high speed for five minutes. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
- Meanwhile, prepare the topping. In a large skillet, heat the olive oil and butter on medium heat until melted. Add the shallots to the pan along with a pinch of salt and saute for about 3 minutes, or until the shallots are starting to caramelize. Add the zucchini and red bell pepper to the pan. Saute for 5-6 minutes or until starting to become tender. Add the vodka to the pan and reduce by half, simmering for 2-3 minutes. Stir in the tomatoes. Bring to a boil and reduce to a simmer, cooking for 10-12 minutes or until thickened. Season to taste with salt and black pepper. Stir in the heavy cream.
- Heat oven to 500F.
- Rub a 12-inch pizza pan with olive oil. When the dough has risen, spread it out over the prepared pan.
- Spread the sauce and veggies over the crust, leaving a 1-inch border for the crust. Top with the basil and burrata. Bake for 10 minutes or until the bottom starts to brown. Let rest for 5 minutes before cutting and serving.
From around the Web:
Four Cheese Pizza from I Am A Food Blog
Grilled Cherry, Goat Cheese, and Arugula Pizza from Recipe Runner
Grilled Margherita Naan Pizza from Waiting on Martha
Merlot Marinara and Pizza Sauce from Confections of a Foodie Bride
Peach Streusel Pizza from Beyond Frosting