Sausage alla Vodka Pizza Recipe

The perfect go-to NY-style pizza! Sausage alla Vodka Pizza features a well-hydrated dough topped with homemade vodka sauce, spicy Italian sausage, fresh basil, and Romano cheese. So delicious in every bite!

Sausage pizza with vodka sauce

Sausage alla Vodka Pizza

Hydrated NY-style pizza dough is topped with a bright vodka sauce, spicy Italian sausage, fresh basil, and Romano cheese. This is a favorite go-to pizza recipe!
4.34 from 3 votes
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Pizza Style: New York
Oven Type: Outdoor Pizza Oven
Keyword: sausage, Sausage alla Vodka Pizza
Prep Time: 5 minutes
Cook Time: 8 minutes
Dough Making: 1 day
Servings: 4 servings
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For the Vodka Sauce:

  • 2 tbsp olive oil
  • 1 small onion, chopped fine
  • 3 garlic cloves, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup good vodka
  • 1 28-oz. can San Marzano tomatoes, crushed
  • 1/2 cup heavy cream
  • salt and pepper, to taste

For topping the pizza:

  • 1 lb. spicy Italian sausage, casings removed
  • 2 cups shredded low moisture mozzarella
  • 2 tbsp freshly chopped basil
  • 3/4 cup Romano cheese
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  • Begin by preparing your dough the day before.
  • To make the vodka sauce, add the oil to a large saucepan over medium heat.
  • Add the onion and cook 5 minutes, until translucent.
  • Add the garlic and Italian seasoning. Turn the heat to low and add the vodka. Bring to a simmer and cook for 2 minutes.
  • Add the tomatoes and bring the mixture back to a simmer. Stir in the heavy cream and season to taste with salt and pepper. Remove the sauce from the heat and set it aside.
  • Next, pre-cook your Italian sausage. In another pan over high heat, sear tablespoon-sized dollops of sausage in the pan until browned and mostly cooked through. Remove the cooked sausage to a plate.
  • To assemble the pizza, preheat the pizza oven to 800 degrees F. Stretch the dough out thin. Top with some vodka sauce, then sausage and mozzarella.
  • Bake for 5-7 minutes until spotted, browned, and gorgeous.
  • Remove from the oven and top with even more sauce, fresh Romano, and some torn basil. Serve hot.
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