Ingredients:
- 1/2 pound pizza dough or pre baked pizza crust
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 green onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon oregano
- 1 - 2 teaspoons red pepper flakes
- 1/2 cup tomato paste
- 1/4 cup vodka
- 3/4 cup basil pesto
- Kosher salt & black pepper
- 1 cup heavy cream
- 1 tablespoon butter
- 1 1/2 cups shredded Italian cheese
- 1/2 cup Parmesan, grated
- 1/2 pound Jimmie Dean sausage, cooked
- Sliced pepperoni
Directions
Preheat oven to 500 degrees for at least 30 minutes or longer (even 1-2 hours!). If you are baking on a stone, preheat it as well. Heat a large skillet over medium-low heat. Add butter, green onions, garlic and oregano. Cook until fragrant, about 5 minutes. Reduce heat to low and add tomato paste and red pepper flakes, cooking another 5 minutes. Stir in vodka, pesto, cream, and additional tablespoon of butter. Season with salt and pepper. Remove from heat.
Lightly glaze your stone with oil and gently press the pizza dough onto it until covers most of the pan. Spread sauce on dough - you will only use 1/2 of it. Save the rest to use over pasta! Add cheese, then sausage and pepperoni. Bake 10 minutes in the upper 1/3 of your oven. Rotate the pan and cook another 3-5 minutes or until crust is golden and cheese is melted.
You can substitute the sausage and pepperoni for any pizza topping you like. This sauce is PHENOMENAL, and is the only one we use for pizza. Sometimes I go ahead and make 2 full pizzas to have one for leftovers. The sauce is also good over pasta with whatever meat you desire.
For the No Knead Pizza Dough Recipe I use click HERE.
*Recipe adapted from Half-Baked Harvest.
