Pizza and booze go together like a slice of carbo-loaded heaven, but some red sauce engineers have taken it upon themselves to push the pairing even further, fusing the food and drink into one indulgent, cheesy, alcoholic liger. Think of it as the natural evolution of vodka sauce.
Back in 2012, Boston mini-chain Salvatore’s blew up the pizza scene with its “21-plus pizza,” which was so enticing at the time that even Anderson Cooper had to get a slice. Salvatore’s offered three different takes on the spiked pizza: Vignola Cherry Pizza topped with raspberry vodka-soaked cherries, the Drunken Pig made with Kahlua-marinated pork, and the Calabria Peach made with rum-infused peaches. More recently, Bodega Negra in New York put out a luxe rendition infused with three expensive tequilas, and topped with caviar, black truffles, lobster and edible platinum, that cost $500. Even Pizza Hut has toyed with beer-infused dough.
While you can still find boozy pies popping up at pizza parlors for special occasions or social media-grabbing limited offers, it’s easier to just whip up your own booze infused pizza at home.
Basic Vodka Pizza
We like Serious Eats’ recipe for a basic vodka-spiked pizza. Just begin the sauce as you normally would by sauteing onions, garlic, oregano, pepper flakes and any other aromatics in a pan until fragrant. Add tomatoes and simmer for 20 minutes, then add cream and/or butter and boil for another 20. Then add your vodka, cook for 7-10 minutes more, and proceed with your pie, spreading the sauce on thick.