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Father's Day Sale | Save 10% on Best Sellers only at BlackstoneProducts.com
Rated 4.4 stars by 14 users
Italian
6
10 minutes
30 minutes
3 tablespoons unsalted butter
1 yellow onion, diced
3 cloves garlic, sliced
1 pinch red pepper flakes
1 (4.5-ounce) tube tomato paste
1 (14.5-ounce) can tomato paste
1 cup heavy cream
2 ounces parmesan cheese, grated
2 ounces vodka
Salt and pepper, to taste
1 portion Blackstone Fast-Rise pizza dough
½ cup vodka sauce
5-7 slices whole milk mozzarella
12-15 thick-cut pepperoni slices
Melt the butter in a medium saucepot. Add the onions and garlic then sauté for 5-8 minutes until tender and very fragrant. Season with salt, pepper, and red pepper flakes.
Squeeze the tomato paste into the pot and cook while stirring for 3-4 minutes until a fond forms at the bottom of the pot. Add the heavy cream and tomatoes and cook for an additional 5 minutes.
Blend the sauce with a hand blender then add the vodka. Cook for an additional 10 minutes to ensure that the alcohol has cooked off completely. Remove from the saucepot and let cool slightly before using.
Preheat Blackstone pizza oven until the stone temperature registers 650F. Form the pizza, spread the sauce from one edge to the other. Lay the mozzarella over the sauce leaving space between the cheese slices so the sauce can bubble through.
Launch the pizza and cook for 75-90 seconds until the crust is just starting to leopard. Pull the pizza out, top with pepperoni, and cook for an additional 30-45 seconds. Remove from the pizza oven and let cool for 2 minutes. Slice and serve immediately.
The sauce will keep for up to 1 week in the refrigerator.
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