@ryanmichaelcarter: Spicy Vodka Pizza. Sweet Italian sausage, pistachio-lemon pesto, mozzarella, stracciatella, and basil. INGREDIENTS   Makes 4 medium, thin-crust pizzas SPICY VODKA SAUCE (makes 3 cups)   + 1 small white onion, diced   + 9 oz tomato paste   + 3 cloves garlic, minced   + 3 fl oz vodka (6 TBSP)   + 1 tsp crushed red pepper   + 1.5 C heavy cream   + 6 TBSP extra virgin olive oil   + 3 TBSP unsalted butter   + 1.5 C Parmigiano Reggiano, grated (about 120g)   + 3 TBSP fresh basil, chopped   + Salt and pepper to taste   PISTACHIO LEMON PESTO (makes ~1 cup)   + 2/3 C roasted, unsalted pistachios   + Zest of 1 lemon   + 1 lemon, juiced (about 3 TBSP)   + 2/3 C Parmigiano Reggiano, grated (about 53g)   + 3/4 C extra virgin olive oil   + 3/4 C loosely packed basil   + Salt to taste   Dough recipe on my blog (link in bio) or directly here: www.CasitaMade.com/post/Neapolitan-Biga-Pizza-Dough DIRECTIONS   + STEP 1: COOK   Heat a medium saucepan or skillet over medium heat. Cook sausage and drain excess fat. Set aside. In the same pan, add olive oil and onion. Cook until translucent. Add garlic and cook until fragrant. Deglaze with vodka. Add tomato paste and cook 30 seconds. Reduce heat and stir in cream, chili flakes, olive oil, butter, grated Parm, and basil. Simmer 10 minutes. Set aside. + STEP 2: PESTO   Blend all pesto ingredients until mostly smooth with texture. Salt to taste and set aside. + STEP 3: BUILD   Stretch dough to 10". Add ~1/2 cup vodka sauce, mozzarellas, and sausage. + STEP 4: BAKE   Pizza oven: Bake at 800–900°F for 60–90 seconds. Alternate method (home oven + pizza steel):   Preheat a pizza steel at 550°F for 45 minutes — position it 8–10 inches below the broiler. Build and load pizza onto the steel.   Bake at 550°F for 6–7 minutes until crust begins to brown, then broil 1–2 minutes until the cheese bubbles and blisters. + STEP 5: FINISH   Top with stracciatella and a few spoonfuls of pesto. Garnish with fresh basil and a drizzle of olive oil.

Ryan Michael Carter

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Tuesday 15 July 2025 19:54:18 GMT