Vodka Sauce Focaccia Pizza
This recipe guides you through making a delicious Vodka Sauce Focaccia Pizza, featuring a fluffy focaccia base, a rich homemade vodka sauce, and savory toppings.
Ingredients
- active dry yeast
- sugar
- warm water
- olive oil
- bread flour
- salt
- olive oil
- shallot
- red pepper flakes
- tomato paste
- vodka
- heavy cream
- salt
- black pepper
- fresh basil leaves
- low-moisture mozzarella cheese
- Italian sausage
- olive oil
- flaky sea salt
- parmesan cheese
Method
- 1
In a large mixing bowl, combine the active dry yeast and sugar. Pour in warm water, add olive oil, and whisk until the yeast is dissolved.
- 2
Add the bread flour and salt to the wet ingredients.
- 3
Mix with a spatula until a shaggy dough forms, then use your hands to fold the dough in the bowl for about a minute until it comes together.
- 4
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 60-90 minutes, or until doubled in size.
- 5
While the dough rises, prepare the sauce. Finely chop a shallot.
- 6
Heat olive oil in a large skillet over medium heat. Add the chopped shallot and sauté until softened.
- 7
Stir in the red pepper flakes and tomato paste. Cook, stirring constantly, for about 2 minutes until the tomato paste darkens.
- 8
Pour in the vodka to deglaze the pan. Let it flambé or cook until the alcohol smell dissipates.
- 9
Reduce the heat and pour in the heavy cream. Stir until the sauce is smooth and creamy.
- 10
Season with salt and freshly ground black pepper. Add the fresh basil leaves, stir, cover, and let simmer on low heat while you prepare the pizza.
- 11
Liberally grease a half-sheet baking pan with olive oil and line with parchment paper.
- 12
Once the dough has risen, gently transfer it to the prepared pan.
- 13
Fold the dough over on itself a few times in the pan. Cover again and let it rest for another 30 minutes.
- 14
Preheat your oven to 430°F (220°C). Uncover the rested dough. Using oiled fingertips, gently press and dimple the dough to spread it across the pan.
- 15
Drizzle generously with olive oil.
- 16
Sprinkle the shredded low-moisture mozzarella cheese evenly over the dough.
- 17
Add crumbles of raw Italian sausage over the cheese.
- 18
Finish with a sprinkle of flaky sea salt.
- 19
Place the pan in the preheated oven and bake for 20-25 minutes, until the crust is golden brown and the cheese is melted and bubbly.
- 20
Carefully remove the pizza from the oven and transfer it to a wire cooling rack.
- 21
Spoon the warm vodka sauce generously over the entire pizza.
- 22
Grate a generous layer of fresh parmesan cheese over the sauce.
- 23
Slice the focaccia pizza into squares and serve immediately.
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