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Vodka Top (Detroit Dough)
A nod to the vodka sauce trend sweeping through America, This creamy sauce tomato sauce has a smooth texture with a hint of spice.
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- Saute the shallot until it begins to sweat
- Add the garlic and cook out for a few minutes
- Add the tomato paste and cook for 3 minutes
- Add the vodka, ensuring to deglaze the pan if needed
- Cook for a couple of minutes
- Add the heavy cream and reduce the heat to low
- Add the butter and grated hard cheese, cook until smooth, if the sauce gets too thick add some water to thin it out
- Place the precooked detroit base into the tin, and generously top with the Mozzarella, ensuring the edges are well covered
- Bake at 350c until the cheese crust forms and caramelises around the outside of the pan, depending on the toppings this will take around 5-8 minutes
- Remove the pizza from the oven and allow a minute to cool, using a flat scraper, separate the frico/crust from the pan and allow a further minute to cool
- Using an appropriate tool such as a pizza pan spatula, remove the pizza and place onto a rack to allow steam to escape from the bottom of the pizza
- Ladle on the vodka sauce
- Grate the parmigiano reggiano generously on the pizza
