Cemal Ramusevic's Recipe - "Pizza a la Vodka"

Ingredients:

• 8 oz. Grey Goose vodka cream sauce (recipe below)
• 8 oz. fresh mozzarella
• 5 oz. fresh mushroom, sauteed in extra-virgin olive oil and drained of all liquids
• 4 oz. prosciutto crudo, sliced extra-thin
• 4 oz. peas

Directions:

Stretch out pizza dough to 14”. Spread Grey Goose Vodka Cream Sauce over the base. Place sliced fresh mozzarella evenly around the pizza. Place sliced mushrooms around the pie evenly. Cook in a 500° to 550°F oven for 5 to 7 minutes, until crisp. Remove from the oven and top with prosciutto crudo. Finish the pizza with freshly grated Pecorino Romano cheese.

Grey Goose Vodka Cream Sauce:

(Prepare in advance; let thicken and cool)

Sautée 1 oz. of prosciutto in a pan until browned. Add 3 to 4 oz. vodka to deglaze pan. Add 2 oz. tomato sauce and 10 oz. heavy cream; quickly reduce to 1/2 the volume by continuously stirring over medium-high heat. Slowly add 4 oz. grated Parmigiano-Reggiano to help with thickening. When sauce is thick and creamy, toss in peas.

Dough Recipe:

• 1 lb. (about 3 ½ c.) high-gluten flour
• ¾ c. water (65-70°F)
• 1 tbsp. vegetable oil
• 1½ tsp. active dry yeast
• 1½ tsp. sugar
• 1 tsp. salt

Dough Preparation:

In a mixer fitted with a dough hook, add the water, oil, yeast, salt and sugar. Mix thoroughly until the yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and the dough ball forms (about 3 to 4 minutes). Cut into 14-oz. dough balls and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Mature for 3 to 5 days for the fullest flavor.