Vodka Top (Detroit Dough)

Sauce

1. Saute the shallot until it begins to sweat
2. Add the garlic and cook out for a few minutes
3. Add the tomato paste and cook for 3 minutes
4. Add the vodka, ensuring to deglaze the pan if needed
5. Cook for a couple of minutes
6. Add the heavy cream and reduce the heat to low
7. Add the butter and grated hard cheese, cook until smooth, if the sauce gets too thick add some water to thin it out

Method

1. Place the precooked detroit base into the tin, and generously top with the Mozzarella, ensuring the edges are well covered
2. 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
3. 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
4. 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
5. Ladle on the vodka sauce
6. Grate the parmigiano reggiano generously on the pizza