Cast-Iron Vodka Pizza

25 minutes Prep Time
15 minutes Cook Time
4 Servings

This cast-iron vodka pizza delivers crisp edges and a creamy, tomato-forward sauce that bakes up beautifully in a hot oven. Tuttorosso Tomato Paste with Sweet Basil creates a rich vodka sauce with depth and balance, while pistachio pesto and burrata Stracciatella add contrast and texture. It’s a restaurant-style pizza that’s surprisingly doable at home. @dineincolors @thefeedfeed

Ingredients

  • PIZZA
  • 1 ball pizza dough, at room temperature
  • 2 tablespoons olive oil
  • 1 cast-iron skillet
  • VODKA SAUCE
  • 2 tablespoons unsalted butter
  • 1 shallot, diced
  • 3 garlic cloves, pressed

  • 6 ounces Tuttorosso Tomato Paste with Sweet Basil 6 oz

  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1/4 cup vodka
  • 1/3 cup heavy cream
  • 1/3 cup grated Parmigiano Reggiano
  • 1/4 cup boiling water
  • PISTACHIO PESTO
  • 1/2 cup shelled unsalted pistachios
  • 1/2 cup grated Parmigiano Reggiano
  • 3 garlic cloves, pressed
  • 1/2 teaspoon kosher salt
  • 2 cups Fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • Juice of ½ lemon
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ASSEMBLY
  • 1/4 cup prepared vodka sauce, plus more for finishing
  • 1 cup shredded mozzarella

  • 2 tablespoons Tuttorosso Petite Diced Tomatoes 14.5 oz

  • 1 ball burrata
  • Prepared pistachio pesto, to taste

Instructions

Step one

Let the pizza dough come to room temperature on a lightly floured surface. Add the olive oil to a cast-iron skillet, place the dough inside, and drizzle the top lightly with oil. Let rest while you prepare the sauce and pesto.

Step two

To make the vodka sauce, melt the butter in a saucepan over medium heat. Add the shallot and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the Tuttorosso Tomato Paste with Sweet Basil and cook, stirring frequently, until darkened and fragrant, about 5 minutes. Season with salt, black pepper, and red pepper flakes.

Step three

Add the vodka and simmer until reduced by about half, roughly 2 minutes. Lower the heat and stir in the heavy cream and Parmigiano Reggiano. Slowly add the boiling water, stirring until the sauce is smooth and silky. Remove from heat.

Step four

Make the pistachio pesto by blending the pistachios, Parmigiano Reggiano, garlic, salt, basil, olive oil, and lemon juice until mostly smooth, leaving some texture if desired. Season with salt and pepper to taste.

Step five

Preheat the oven to 475°F. Using lightly oiled hands, stretch the dough evenly to the edges of the skillet. Spread about ¼ cup vodka sauce over the dough, then top with mozzarella and the Tuttorosso Petite Diced Tomatoes.

Step six

Bake for 15 minutes, or until the crust is golden and crisp. Remove from the oven and top with burrata stracciatella, pistachio pesto, and additional vodka sauce as desired. Serve immediately.

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