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Vodka Sauce Pizza

Vodka Sauce Pizza with Roasted Vegetables and Pesto

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We’ve been known to lick the bowl of penne alla vodka—that’s how obsessed we are with the creamy, hearty tomato sauce. So, why not celebrate this liquor-laced classic on our other favorite Italian dish: pizza! A crispy, crunchy pizza crust is topped with creamy vodka sauce, wilted kale, and gooey mozzarella cheese, then finished with roasted peppers and (because you can never have too much sauce) pesto. Be excited, be very excited.
  • Spicy
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • red onion
    • 1
    • red onion
  • yellow bell pepper
    • 1
    • yellow bell pepper
  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • fresh mozzarella
    • 4 ounces
    • fresh mozzarella
  • flour
    • 1 tablespoon
    • flour
  • pizza dough
    • 12 ounces
    • pizza dough
  • 14-ounce jar marinara sauce
    • 1
    • 14-ounce jar marinara sauce
  • heavy cream
    • 3 tablespoons
    • heavy cream
  • crushed red pepper
    • 1/2 teaspoon
    • crushed red pepper
  • pesto
    • 2 tablespoons
    • pesto
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • olive oil
  • vodka - pantry
  • kosher salt
  • black pepper
  • baking sheet(s)
  • rolling pin (optional)
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Peel onion, halve, and thinly slice half. Save remaining onion for a morning omelet. Rinse bell pepper and halve lengthwise, discarding seeds, and thinly slice lengthwise into strips. Rinse kale and tear leaves into bite-size pieces, discarding stems. Thinly slice mozzarella

  2. Roast Vegetables

    Roast Vegetables

    On a baking sheet, toss onion and bell pepper with 1 tablespoon olive oil, ½ teaspoon salt and black pepper as desired. Arrange in an even layer and roast until softened and slightly browned, 12-15 minutes. 

  3. Roll Out Dough

    Roll Out Dough

    While vegetables roast, sprinkle flour onto a clean, dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough into a rectangular shape, about ¼-inch thickness.

  4. Bake Pizza

    Bake Pizza

    Line a baking sheet with parchment paper. Rub 1 teaspoon olive oil onto parchment, then carefully add pizza dough. Rub 2 teaspoons olive oil on top of dough. Bake until crust is crisp and lightly browned, 12-15 minutes.

  5. Make Vodka Sauce

    Make Vodka Sauce

    Heat marinara sauce in a medium pan over medium heat to warm through, 3-5 minutes. Stir in heavy cream, crushed red pepper (skip or use half if you want less heat), and vodka, if using. Cook until flavors are melded, 3-5 minutes more. Set aside half of sauce in a serving bowl. Stir kale into pan with remaining sauce and cook to wilt, about 3 minutes. Season with ¼ teaspoon salt and black pepper as desired. Remove pan from heat.

  6. Plate Pizza

    Plate Pizza

    Remove pizza crust from oven. Spread vodka sauce from pan on top of pizza, leaving a ½-inch border. Add roasted vegetables and top with sliced mozzarella. Return pizza to oven and bake until cheese is melted, 5-10 minutes. Remove from oven and drizzle with pesto. Cut pizza into slices and serve with reserved vodka sauce for dipping. Dig in!

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