Vodka Pizza Sauce Recipe

A measuring cup of vodka pizza sauce with a spoon.

No ratings yet

This Vodka Pizza Sauce Recipe is rich, creamy, and packed with bold tomato flavor, making it perfect for homemade pizza nights. Made with simple ingredients like tomatoes, cream, garlic, and vodka, it creates a smooth, restaurant-style sauce everyone will love!

Course Sauce

Cuisine American, Italian

Keyword homemade sauce, vodka pizza sauce recipe

Prep Time 15

Cook Time 25

Servings cups

Calories 457kcal

Author Sue Ringsdorf

Ingredients

1 Tablespoons olive oil
1/4 small onion - chipped
3 cloves garlic - minced
1/2 teaspoon red pepper flakes
kosher salt and freshly ground black pepper - to taste
14 oz. fire-roasted crushed tomatoes
3 oz. vodka
1/2 cup heavy cream
2 Tablespoons parmesan cheese - freshly shredded
1 Tablespoon chopped basil

Instructions

Sauté veggies. Heat a saucepan over medium heat. When hot, add olive oil and onions. Stir until onions are softened, about 2-3 minutes. Then add garlic and stir for 30 seconds. Add seasonings and stir well.
1 Tablespoons olive oil, 1/4 small onion, 3 cloves garlic, 1/2 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
Add remaining ingredients. Then add the crushed tomatoes, vodka, heavy cream, and parmesan cheese. Stir well, and simmer for 15 minutes or until slightly reduced. Add fresh basil and stir for another minute.
14 oz. fire-roasted crushed tomatoes, 3 oz. vodka, 1/2 cup heavy cream, 2 Tablespoons parmesan cheese, 1 Tablespoon chopped basil
Blend (if desired). Add sauce to a blender and puree until sauce is smooth to your liking. You can also leave the sauce chunky if preferred.
Add to pizza. Add spicy vodka pizza sauce to your favorite pizza dough. Try our Quick Pizza Dough Recipe, Low Carb Cauliflower Pizza Crust, or flatbread pizza crust.

Notes

You can leave the vodka out, but the sauce won’t have quite the same depth of flavor. If you prefer to skip it, try adding a splash of chicken broth or a little extra cream (or milk) to maintain the right consistency.
This recipe makes enough sauce for about two medium pizzas with a little left over – which is never a bad thing! Save the extra for pasta or dipping breadsticks.
This sauce keeps beautifully in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 2 months – just thaw overnight in the fridge and reheat gently on the stove before using.

Nutrition