Tye Dye Pizza

Ingredients

• Pesto:
• 2 cups fresh basil leaves, packed
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/2 - 1 serrano pepper, stem removed and rough chopped
• 1/2 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• Vodka Sauce:
• Olive oil
• 1/2 red onion, diced small
• 4 cloves garlic, minced
• 6 ounces tomato paste
• 1/4 cup vodka
• 1 cup heavy cream
• 1/4 teaspoon each red pepper flakes & smoked paprika
• Marinara:
• 1-28 ounce can crushed tomatoes
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 2 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• Good pinch kosher salt & coarse round black pepper
• 1 teaspoon granulated sugar
• Pizza:
• 8-10 ounce ball pizza dough
• 4 ounces fresh mozzarella
• Grated parmesan cheese to finish

Method

1. Pesto: Combine pine nuts & garlic in a blender or food processor and give a quick whiz to, then add the basil, Parmesan, and serrano - start blending until finely chopped. Then with the blender running, slowly drizzle in olive oil until well combined and relatively smooth - add salt & pepper to taste
2. Vodka Sauce: Heat oil in a large skillet and add onion, and cook until just softening about 3 minutes
3. Add garlic the garlic and stir until
4. Mix until fragrant, about 45 seconds then add the tomato paste, stir in well and cook about 3-4 minutes
5. Add the vodka, mixing in and scraping the bottom of the pan as you go until it's mostly gone
6. Put in the cream, red pepper flakes and paprika and stir until combined and one consistent color - season with salt & pepper and let simmer lightly a couple minutes - remove from heat and set aside
7. Marinara: Combine all ingredients (even in the tin) and mix until combined - set aside
8. Pizza: Preheat oven to 500 degrees
9. Flatten out dough to 12"
10. Scatter bits of the mozzarella over the dough
11. Create a large ring with the marinara, then a small one and finally some in the middle
12. Add the vodka sauce inside of the 2 marinara rings
13. Then using a squeeze bottle for the pesto, do in a large swirl srating the middle and spreading outward
14. Bake until golden and bubbly, remove and top with parmesan