Making pizza nights at home MUCH better with just a sheet pan with this Alla Vodka Sheet Pan Pizza! A crispy crust topped with the most delicious vodka pesto sauce topped with mozzarella and ricotta cheese baked to perfection! The sauce is very flavorful and finger licking good! I used store bought bought to make it but you can use homemade. The mozzarella and ricotta cheese compliment each other so well you’ll be surprised. Honestly, you’ll want to make this every week once you try it! Shared alot of tips in my notes to get a crispy sheet pan pizza.

Happy Cooking!

Servings: 6-8 servings

Prep Time: 30-35 mins

Cooking Time: 18-22 mins

Total Time: 1 hour

Ingredients: 

• 450g pizza dough 

• 2-3 tbsp Olive oil

• 100g fresh mozzarella cheese- ideally fresh so you can tear/cut it over shredded

• 100-120g ricotta cheese

• 1/2-1 tsp fresh black Pepper powder

• 1 tbsp chopped fresh basil

For the Sauce:

• 1 tbsp olive oil

• 4 cloves garlic chopped

• 1 tsp chili flakes

• 1.5 tbsp vodka

• 3 oz tomato paste 

• 2 tbsp pesto, for a homemade pesto sauce, click here.

• 1/2 cup heavy cream

• 1/3 cup milk

• 1/4 cup water 

• 1 tsp Salt as per taste

• 1/4 tsp Pepper

• 1/2 tsp Oregano 

• 1 tsp chopped fresh Basil 

• 1/4 tsp Sugar 

Directions: 

1. Prepare vodka sauce: In a pan, on low-medium heat add olive oil.

2. Once warm add chopped garlic and cook for 1-2 mins.

3. Add chili flakes and cook 1 min.

4. Add tomato paste and cook for 4-5 mins.

5. Add vodka and let it deglaze the pan. The vodka cooks off and leaves no taste of vodka. If you are not okay using vodka you can use veg stock.

6. Add milk, water and heavy cream and mix together.

7. Bring the sauce to a low simmer and cook till it thickens.

8. Add freshly chopped basil and stir it in. Cook for 1-2 mins and the sauce is ready! Let the sauce cool.

9. Preheat oven to 475F or as per dough instructions. Take the dough out of the fridge for 15-20 mins and let it come to room temperature.

10. Brush 1 tbsp olive oil on the sheet pan.

11. Place the dough on the pan and stretch it out gently. Don’t force it, be gentle it will happen. Stretch till you get the desired thickness of dough, I don’t like keeping it thick.

12. Brush olive oil over the dough.

13. If you don’t like air bubbles in the pizza dock the pizza with a fork. If you like air bubbles in the pizza, like me, don’t dock it.

14. Spread sauce over the pizza. You can make it as saucy as you like!

15. Spread torn/cut mozzarella cheese over the sauce and then I like to pipe ricotta cheese.

16. Drizzle some fresh black pepper powder over the cheese.

17. Bake in the middle shelf at 475F for 10 mins then 450F for 5-7 mins. Then shift pan to the lower tray and bake at 450 for 3-4 mins.

18. Let the pizza rest for 5-7 mins on the sheet pan.

19. Sprinkle some chopped basil over the baked pizza if you want.

20. Cut into slices and serve!

Notes/Tips:

• Tips for making sheet pan pizza crispier:

  • Make sure you preheat the oven and the oven reaches the temperature for at least 15 mins before you put the pizza in.

  • Grease the sheet pan with olive oil well.

  • If you don’t like air bubbles in the pizza dock the pizza with a fork. If you like air bubbles in the pizza, like me, don’t dock it.

  • Cover and rest the dough for 15 mins after spreading it out on the sheet pan.

  • Brush olive oil on the edges of the dough for a crispy edge.

  • Bake the pizza in the middle rack first.

  • Once the pizza is 90% baked, transfer the sheet pan to the lowest rack to crisp up the bottom well.

• Ideally use mozzarella cheese that you can tear into pieces. If you can then use shredded mozzarella cheese.

• Use whole milk ricotta cheese.