This is a Sponsored post written by me on behalf of KRAFT Natural Shredded Cheese and Safeway. All opinions are 100% mine.
As much as I’m excited to have transitioned from waiting tables to being self-employed there a few things I’m going to miss about this last restaurant. My co-workers were amazing, and I had one of the best managers I’ve ever worked with in 10+ years of being in the industry. But the food, OMG! So today I’m doing a little tribute to one of my favorite dishes, Pasta alla Vodka.
It’s no secret I’m pizza obsessed. It is my desert island food. There are so many topping and sauce choices. Yum! When I was picking up some of the new KRAFT #StandUpCheese pouches at Safeway, I instinctively grabbed a pouch of mozzarella knowing I would want to make pizza soon. (I love shopping at Safeway. The Safeway Just For You program makes couponing super easy.)
So to commemorate my favorite pasta at the old job, and my love for pizza, I give you Pizza alla Vodka!
For whatever reason, my crust puffed up super big this time. Which was fine with me since I’m a bread addict, but id did distribute the ingredients a little oddly. Whatever, the pizza still tasted good!
I made Mike and the boys their own pizza with the other half of the dough recipe and remaining mozzarella and bacon. Mike’s not into ricotta so much. That’s okay. More for me!
The second pizza’s crust behaved itself quite nicely. Which is weird since they were from the exact same batch of dough. Oh well. The ricotta, creamy KRAFT mozzarella, bacon, basil, and spice are just as wonderful on a pizza as in the pasta of my dreams. This pizza is definitely on my Make Forever list.
Pizza alla Vokda
Ingredients
- Enough pizza dough for one pizza {homemade or store-bought}
- 2/3 cup vodka sauce more if you like your pizza saucey
- 1 1/2 cup KRAFT mozzarella cheese
- 1/2 cup ricotta cheese or more if you LOVE rioctta
- 5 strips bacon cooked crispy and crumbled
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
Instructions
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Preheat oven to 500 degrees F with pizza stone on center rack.
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Roll out pizza dough onto a baking sheet that has been floured.
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Top pizza dough with vodka sauce and spread into an even layer over dough. Top sauce with mozzarella cheese. Place large dollops of ricotta all around the pizza. Top with crumble bacon, and then sprinkle with red pepper flakes.
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Carefully transfer pizza to preheated pizza stone. Bake for 10 to 12 minutes, or until cheese is melted, edges are browned, and bottom of pizza is crusty. Remove pizza from oven. Let sit for a couple minutes before cutting. Serve warm or cold in the middle of the night.
Recipe Notes
If you're not using a pizza stone, place pizza on baking sheet in the oven. Baking time may take longer.
