Don’t worry if you missed Michelle’s class, we’re giving you the recipes below. All we ask is that you give a small donation to Second Harvest Food Bank. Donations are on the honor system, so give what you can for those in need. Thank you, you’re FABulous!

Pizza Alla Vodka Recipe

Traditional Pizza Dough (Makes 2 x 8” Thick Crust/2 x 10” Thin Crust Pizzas)

Ingredients

·      354g/ 1 ½ cups water, warm (100-120F ideally)

·      10g/ 2 teaspoons caster/extra fine sugar

·      8g/ ¼ ounce active dry yeast (1 packet or about 2 teaspoons)

·      440g/ 3 ½ cups all-purpose flour (approximately, may need more/less)

·      15g/ 1 Tablespoon extra-virgin olive oil

·      4g/ ¾ teaspoon kosher salt

Instructions

1.   Place the warm water and sugar in a large mixing bowl and stir together to combine.

2.   Sprinkle the yeast on top and allow it to dissolve.

3.   When the mixture looks foamy (after approx. 5 to 10 minutes), stir in 2 cups of the flour until incorporated.

4.   Stir in the olive oil and salt.

5.   While continuing to mix, add in more flour until the dough gathers itself into a ball and pulls away from the sides of the bowl cleanly. (You may need slightly more or less flour; use your judgement.)

6.   Knead the dough until it passes the windowpane test* (approx. 10 minutes).

7.   Lightly mist the bowl with non-stick spray, place the dough back in, and cover the bowl with plastic wrap or a damp towel.

8.   Place the bowl of dough in a warm place and allow it to rise until doubled in bulk (approx. 45 to 90 minutes).

9.   When the dough has grown to twice its original size, punch it down, knead it a few times, and divide it into portions.

10.  Shape the dough, add toppings, and bake it at the highest possible temperature until brown and crisp on the bottom, OR place it in lightly oiled containers (covered) and chill in the fridge or freezer until ready to use.**

Recipe Notes

*Pinch off a little piece of dough and using your fingertips, stretch it gently from the center outward. You should be able to pull it tissue-thin without it tearing. It should be so thin you can see the light passing through, just like a windowpane.

**Raw pizza dough can be kept in the fridge for up to 48 hours, or in the freezer for up to 2 weeks.  Allow the dough to come back up to room temperature before using.

Alla Vodka Sauce 

·      4 garlic cloves, sliced (NOT crushed!)

·      5 Tablespoons Olive Oil

·      3 slices of prosciutto, shredded

·      28oz Whole tomatoes packed in purée

·      ½ teaspoon red pepper flakes

·      15 sprigs Italian Parsley, chopped

·      4 Tablespoons Vodka (whatever you would drink yourself, we used Smirnoff 21)

·      1 cup Heavy Cream

·      ¾ cup Parmesan Cheese, grated

·      Salt and Pepper to taste

 Method

1.   Heat the olive oil in a medium saucepan over medium heat.

2.   Add the sliced garlic and sauté for a minute or two.

3.   Add the shredded prosciutto and sauté for another minute.

4.  Using a blender or immersion blender, blend/puree the tomatoes until smooth.

5.   Add tomatoes to garlic and prosciutto and simmer for 20 minutes.

6.   Add red pepper flakes, salt, pepper, vodka and stir.

7.   Add heavy cream and stir until uniform in color.

8.   Add parmesan, stir until melted.

9.   Add parsley before proceeding with recipe.

Topping Ingredients

• Shredded Mozzarella

• Small Mozzarella Balls (Pearls)

• Prosciutto

• Fresh Italian Parsley

• Grated Parmesan Cheese

• (Optional) Egg White whisked with 1 teaspoon water to brush on the crust

Other Toppings (Optional-Michelle recommends sticking with the classics so the flavor of the sauce shines through!)

• Olives

• Peppers

• Mushrooms

• Onions

• Ham

• Anchovies

• Shredded Chicken

• The list goes on…but trying the original first is our suggestion!