Vodka Sauce Pizza With Fresh Mozzarella

Name: Vodka Sauce Pizza With Fresh Mozzarella
Prep time: 20 min
Cook time: 24 min
Total time: 1 h 10 min
Yield: 1 12-inch pizza, 4 servings
Cuisine: International
Ingredients: 1 lb pizza dough, store-bought or homemade; 1 tablespoon all-purpose flour, for shaping the dough; 1 tablespoon semolina flour or fine cornmeal, for the peel or baking surface; 1 teaspoon olive oil, for brushing the crust edge; 1 tablespoon olive oil; 2 garlic cloves, finely grated or minced, about 2 teaspoons; 1/4 teaspoon red pepper flakes; 2 tablespoons tomato paste; 1/2 cup crushed tomatoes; 2 tablespoons vodka; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1/4 cup heavy cream; 2 tablespoons finely grated Parmesan cheese; 6 oz fresh mozzarella, drained, patted very dry, and torn into 1-inch pieces; 1/4 cup finely grated Parmesan cheese, divided; 12 fresh basil leaves, torn if large

Imperial June 2, 2026June 2, 2026

Quick Recipe Version (TL;DR)

Yield: 1 12-inch pizza, 4 servings
Prep Time: 20 minutes
Cook Time: 24 minutes
Total Time: 1 hour 10 minutes, including dough rest and oven preheat

Quick Ingredients

Dough: 1 lb pizza dough, 1 tablespoon all-purpose flour, 1 tablespoon semolina or cornmeal, 1 teaspoon olive oil
Vodka sauce: 1 tablespoon olive oil, 2 garlic cloves, 1/4 teaspoon red pepper flakes, 2 tablespoons tomato paste, 1/2 cup crushed tomatoes, 2 tablespoons vodka, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, 1/4 cup heavy cream, 2 tablespoons grated Parmesan
Toppings: 6 oz fresh mozzarella, 1/4 cup grated Parmesan, 12 fresh basil leaves

Do This

1. Let the dough sit at room temperature for 45 minutes while you preheat a pizza stone or steel at 500°F.
2. Simmer garlic, red pepper flakes, tomato paste, crushed tomatoes, vodka, salt, and pepper for 6 minutes.
3. Stir in heavy cream and Parmesan; simmer 2 minutes, then cool the sauce for 5 minutes.
4. Pat the mozzarella dry and shape the dough into a 12-inch round.
5. Spread the sauce over the dough, leaving a 1/2-inch border, then add mozzarella and half the topping Parmesan.
6. Bake at 500°F for 10 to 12 minutes, until the crust is puffed and deeply golden.
7. Rest 3 minutes, then finish with basil and the remaining Parmesan before slicing.

Why You’ll Love This Recipe

It tastes like your favorite vodka pasta in pizza form: creamy, tomato-rich, lightly garlicky, and savory.
It uses simple supermarket ingredients: store-bought dough, canned tomatoes, fresh mozzarella, basil, and Parmesan.
The sauce is thick enough for pizza: no watery slices or soggy center when you follow the simmering step.
It feels modern but still cozy: a trendy pizzeria-style pie that is totally doable at home.

Grocery List

Produce: 2 garlic cloves, 1 small bunch fresh basil
Dairy: 6 oz fresh mozzarella, heavy cream, grated Parmesan cheese
Pantry: 1 lb pizza dough, olive oil, all-purpose flour, semolina or cornmeal, red pepper flakes, tomato paste, crushed tomatoes, vodka, kosher salt, black pepper

Full Ingredients

For the Pizza Dough and Setup

1 lb pizza dough, store-bought or homemade
1 tablespoon all-purpose flour, for shaping the dough
1 tablespoon semolina flour or fine cornmeal, for the peel or baking surface
1 teaspoon olive oil, for brushing the crust edge

For the Creamy Tomato-Vodka Sauce

1 tablespoon olive oil
2 garlic cloves, finely grated or minced, about 2 teaspoons
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1/2 cup crushed tomatoes
2 tablespoons vodka
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup heavy cream
2 tablespoons finely grated Parmesan cheese

For the Toppings

6 oz fresh mozzarella, drained, patted very dry, and torn into 1-inch pieces
1/4 cup finely grated Parmesan cheese, divided
12 fresh basil leaves, torn if large

Vodka Sauce Pizza With Fresh Mozzarella – Closeup

Step-by-Step Instructions

Step 1: Warm the dough and preheat the oven

Place the pizza dough on the counter at room temperature for 45 minutes. This makes it easier to stretch without springing back. While the dough rests, place a pizza stone or pizza steel on the center oven rack and preheat the oven to 500°F for the full 45 minutes. A long preheat helps create a crisp bottom crust.

If you do not have a stone or steel, place an inverted rimmed baking sheet on the center rack and preheat it at 500°F for 30 minutes. The crust will still be delicious, just a little less blistered.

Step 2: Make the vodka sauce

In a small saucepan or skillet, warm 1 tablespoon olive oil over medium heat for 1 minute. Add the garlic and red pepper flakes and cook for 30 seconds, stirring constantly, just until fragrant. Do not let the garlic brown.

Add the tomato paste and cook for 1 minute, stirring often, until it darkens slightly and smells sweet. Stir in the crushed tomatoes, vodka, kosher salt, and black pepper. Simmer for 6 minutes, stirring occasionally, until the sauce thickens and the sharp vodka aroma mellows.

Reduce the heat to low. Stir in the heavy cream and 2 tablespoons Parmesan. Simmer for 2 minutes, then remove from the heat. Let the sauce cool for 5 minutes so it thickens slightly before spreading it on the dough.

Step 3: Prep the cheese and toppings

While the sauce cools, pat the fresh mozzarella very dry with paper towels. This is important because fresh mozzarella holds a lot of moisture, and excess water can make the pizza soft in the middle. Tear the mozzarella into roughly 1-inch pieces. Measure the topping Parmesan and set aside the basil leaves for after baking.

Step 4: Shape the pizza dough

Lightly sprinkle your work surface with 1 tablespoon all-purpose flour. Place the dough on the flour and press it gently from the center outward, leaving a slightly thicker 1/2-inch border around the edge. Stretch the dough into a 12-inch round, lifting and rotating it as needed. If it keeps shrinking back, let it rest for 5 minutes, then continue stretching.

Sprinkle a pizza peel, flat baking sheet, or piece of parchment paper with 1 tablespoon semolina or fine cornmeal. Transfer the shaped dough to the prepared surface. Give it a gentle shake to make sure it moves freely before topping.

Step 5: Sauce and top the pizza

Spread all of the cooled vodka sauce over the dough, using the back of a spoon and leaving the 1/2-inch border bare for the crust. Scatter the torn mozzarella evenly over the sauce. Sprinkle 2 tablespoons of the topping Parmesan over the pizza, saving the remaining 2 tablespoons for finishing.

Brush the bare crust edge with 1 teaspoon olive oil. This helps it brown and gives the finished pizza a tender, flavorful rim.

Step 6: Bake until bubbly and browned

Slide the pizza onto the preheated stone or steel and bake at 500°F for 10 to 12 minutes, rotating once after 6 minutes. The pizza is ready when the crust is puffed, browned in spots, crisp on the bottom, and the cheese is melted with a few lightly toasted edges.

If baking on parchment, slide the pizza with the parchment onto the stone, then carefully pull the parchment out after 3 minutes so the crust can crisp directly on the hot surface. If using an inverted baking sheet instead of a stone or steel, bake for 13 minutes at 500°F.

Step 7: Finish, rest, and slice

Transfer the pizza to a wooden board and let it rest for 3 minutes. This short rest helps the cheese settle so the slices hold together better. Sprinkle with the remaining 2 tablespoons Parmesan and scatter the basil leaves over the top. Slice into 8 pieces and serve warm.

Pro Tips

Keep the sauce thick: Vodka sauce for pizza should be spreadable, not loose like pasta sauce. If yours looks thin, simmer it for 2 to 3 extra minutes before adding it to the dough.
Pat the mozzarella dry: Fresh mozzarella can release water as it bakes. Drying it well gives you a creamier, less soggy pizza.
Use a hot surface: A pizza stone or steel preheated for 45 minutes makes the biggest difference for a crisp bottom crust.
Do not overload the toppings: This pizza is rich, so a moderate layer of sauce and cheese gives the best balance.
Add basil after baking: Fresh basil can blacken in the oven. Adding it at the end keeps it bright and fragrant.

Variations

Spicy vodka sauce pizza: Increase the red pepper flakes in the sauce to 1/2 teaspoon and finish the baked pizza with another 1/8 teaspoon.
Pepperoni vodka pizza: Add 2 oz thin-sliced pepperoni over the mozzarella before baking for a salty, crisp-edged topping.
No-vodka version: Replace the vodka with 2 tablespoons water plus 1/2 teaspoon lemon juice. The flavor will be slightly less classic but still creamy and tomato-rich.

Storage & Make-Ahead

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet at 375°F for 6 to 8 minutes, or in a dry covered skillet over medium-low heat for 5 to 6 minutes. For make-ahead prep, cook the vodka sauce up to 4 days in advance and refrigerate it in a sealed container. Bring the sauce to room temperature for 20 minutes before assembling the pizza so it spreads easily. The mozzarella can be torn and patted dry up to 1 day ahead; keep it covered in the refrigerator.

Nutrition (per serving)