This is a recipe based on theÂ recipe Penne Pasta a la Vodka with Mild Italian Sausage. You may be thinking – â€œPeas on a pizza?â€ Yes, and you will be amazed at the flavor! Â Ricotta Salata is a must and makes this dish. However, this type of cheese is more of a topping cheese then a melting cheese. I highly recommend a dough ball from Samâ€™s club, because the crust is crispier than other brands. When using Samâ€™s Club dough balls it takes about 6 hours to thaw and double in size. If you donâ€™t have time to allow it to thaw use, 1 â€“ 13 oz. container of Pillsbury Pizza Crust, which will make one pizza.
1 Samâ€™s club dough ball thawed or your favorite pizza dough
Â½ cup of pasta flour (semolina)
1 1b. of sausage, mild or hot, casing removed
1 cup of vodka
1 â€“ 3 oz.of Boursin cheese with garlic and fine herbs
1 – 28 oz. can of petite cut diced tomatoes
1 â€“ 15 oz. pag/carton of frozen peas
1 â€“ 6 – 8 oz. wedge of ricotta salata
Place dough ball in a large bowl coated with non-stick cooking spray, cover with plastic wrap, thaw and allow to double in size.Â This will take about 6 hours.Â You can make one large pizza (thicker crust), or two medium pizzas (thinner crusts). Remove sausage from casing and brown in a small skillet over medium high heat. Once brown set aside. In a large skillet over medium high heat , add vodka. Reduce by Â½ , add boursin cheese, diced tomatoes and peas. Simmer for about 10 minutes. Stirring often. Spray cookie sheet or sheets with non-stick spray. Pour pasta flour over cookie sheet and roll cookie sheet around to evenly coat with pasta flour. This is done to prevent sticking and to make a crispier crust. Spread out dough to desired thickness and size. Spread ala vodka sauce onto the dough and add sausage . Bake in preheated at 425 degrees oven on the lower rack for 15 minutes. Or until crust is golden brown. Remove and top with freshly grated Ricotta Salata.
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