Vodka Pasta Ricotta Pizza
Carbs on top of carbs on top of carbs on top of more carbs on top of carbs. Should I carry on? There’s something about a soft carb paired with a crispy carb. There’s also something about being able to eat pasta and pizza (the two greatest foods in the world) in one bite. Every once in a while a little bit of excess can be so much fun. This is one of those times. You can make this exactly or you can use this as inspiration to create the pasta pizza of your dreams. Don’t act surprised when you see a pesto ravioli pizza here next week.
Vodka Pasta Ricotta Pizza
Combining all of the greatest carbs in the world to create magic. The slightly spicy vodka sauce with the herbed ricotta and fresh arugula…perfection.
Ingredients
Vodka Sauce
- ¼ cup olive oil
- 4 cloves garlic minced
- 1 6 oz. can tomato paste
- ¼ cup vodka
- 1 cup heavy cream
- 1 T red pepper flakes
- 1 T parsley flakes
- ¼ t salt
- ¼ t pepper
- 2 T butter
Other
- 1 pre-made pizza dough
- ½ lb. pasta noodles
- ricotta cheese
- 1 cup arugula
- salt + pepper
Instructions
Vodka Sauce
- Heat the oil in a pan over medium heat and add the garlic. Cook until lightly golden, about 1-2 minutes.
- Add the tomato paste and fully combine it with olive oil and garlic. Let it cook and caramelize for about 2 minutes.
- Add the vodka and let it cook off for about 3-4 minutes.
- Stir in the cream, red pepper flakes, parsley, salt, and pepper.
- Stir in the butter.
Pizza
- Cook your pasta noodles according to the package. Add about half of the vodka sauce to the noodles.
- Roll out your pizza dough.
- Top the dough with the rest of the vodka sauce.
- Add a layer of your vodka pasta.
- Add dollops of ricotta cheese around the pizza.
- Spread a layer of arugula on top of the pizza.
- Season the pizza with salt and pepper.
