Tricolor Pizza

This easy, fluffy pan pizza includes arguably three of the best sauces on top of a cheesy base - a perfect marinara, spicy vodka sauce and a fresh basil pesto.

Pizza, Cheesy

Dinner

Yield: 8

Author: Kirsten Deneka

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Tricolor Pizza

Prep time: 1 HourCook time: 1 HourTotal time: 2 Hour

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Ingredients

For dough:

• 1 cup luke-warm water
• 2 1/4 tsp active dry yeast
• 1 tbsp white sugar
• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1 cup shredded mozzerella

For the marinara:

• 2 tbsp olive oil
• 1/2 white onion
• 1/2 tsp oregano
• 2 tbsp tomato paste
• 2 garlic cloves
• 1/4 cup white wine (or broth)
• 1 can san-marzano tomatoes
• 1 tsp sugar
• Fresh basil
• Salt & Pepper to taste

Vodka Sauce:

• 2 tbsp olive oil
• 1/2 white onion
• 1/2 tsp oregano
• 1/2 tsp red pepper flakes
• 1/2 cup tomato paste
• 3 garlic cloves
• 1/2 cup vodka (or rum)
• 1 1/2 cups heavy cream
• Salt & pepper to taste
• 1/4 cup freshly grated parmesan

Basil Pesto:

• 1/4 cup pine nuts
• 1/2 cup freshly grated parmesan
• 2 garlic cloves
• 2 cups loosely packed fresh basil
• 1/2 cup olive oil (or more for consistency)
• Salt to taste
• 1 tsp fresh lemon juice

Toppings:

• Fresh mozzarella
• Parmesan
• Fresh basil

Instructions

To prepare dough:

1. In a measuring cup or bowl, add water, yeast and sugar and whisk to combine. Allow to sit for 5 minutes.
2. In a large bowl, add flour and salt & mix to combine. Add in yeast mixture and stir until it becomes a shaggy dough. Transfer dough to a work surface and knead for 5-7 minutes or until it becomes a smooth and bouncy dough.
3. Add 2 tbsp of olive oil to a 9x13' Non-stick cake pan. Add dough and cover with a dish towel for 1 hour or until it's doubled in size.

For marinara:

1. Heat a medium pot on medium heat. Add olive oil and diced onion. Sauté for 5-7 minutes or until translucent. Season with salt.
2. Add oregano and tomato paste and cook for another 5 minutes or until the tomato paste is a darker red.
3. Add garlic and sauté for another minute. Add wine or broth to deglaze for another 2 minutes then add your canned tomatoes. Add sugar, basil and season with salt.
4. Stir and adjust the heat to low. Cover and let simmer for 30-45 minutes.

For vodka sauce:

1. In a medium pan, on medium heat, add olive oil and onion. Sauté for 5-7 minutes or until translucent. Season with salt.
2. Add oregano, red pepper flakes and tomato paste and cook for another 5-10 minutes or until the tomato paste is a dark red. Add in grated garlic and cook for another minute.
3. Add in vodka and stir to deglaze. Allow the alcohol to cook out for another 5 minutes or until thickened again.
4. Add in heavy cream and adjust the heat to medium-low. Stir until thickened and combined. Allow to simmer, stirring occasionally for 10 minutes.
5. Add in parmesan & salt & pepper to taste.

For pesto:

1. To a food processor, add pine nuts, garlic and parmesan. Pulse until it is a fine crumb.
2. Add basil and pulse until the basil is broken down. Slowly drizzle in olive oil until you've reached the desired consistency. Add in lemon juice.
3. Season with salt & pepper.

To assemble:

1. When ready to bake, preheat oven to 450 F. Use your fingers to stretch out the dough to fill in the pan.
2. Bake the dough for 10-15 minutes or until golden brown.
3. Remove the pizza from the pan and add to a wire-lined baking sheet. Top the pizza with slices of fresh mozzarella and add the sauces in a pattern.
4. Bake for an additional 5 minutes or until the cheese is melted. Top with fresh parmesan and basil, cut and serve :)

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