Mushroom a la Vodka Pizza

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serves

12 oz. marinara sauce

4 oz. half & half

1/2 cup Parmesan cheese

4 oz. 80 proof vodka

2 oz. virgin olive oil

2 tsp. minced garlic

1 lb. white mushrooms, sliced thin

3 portabella mushrooms, sliced 1/8"

1 pizza crust, 16"

3/4 cup green peas

1/2 lb. Proscuitto, sliced thin and julienned

1/2 cup caramelized onions

1 lb. fresh mozzarella, sliced 1/8"

4 oz. Ricotta cheese

1

In large sauté pan, heat marinara sauce over high heat. Slowly add half and half; stir in Parmesan cheese and mix well. Using extreme caution, add vodka and allow sauce to come in contact with flame. Stand back. As flames subside, stir mixture and allow to cool.
2

In separate sauté pan, heat olive oil and sauté garlic. Add White and Portabella mushroom slices and sauté another 3 minutes. Remove from pan and set aside.
3

Stretch preformed pizza dough and fold in 1/2" of dough edge; punch to form crust. Spray 16" pizza screen with non-stick spray and place pizza dough on top.
4

Ladle 16 oz. of marinara in center of dough and distribute evenly. Add peas, proscuitto, onions and sautéed mushrooms. Sprinkle with additional Parmesan cheese; place mozzarella slices evenly over toppings. Finish with dollops of ricotta cheese. Bake in conveyor oven at 450°F for four minutes or until crust in browned and cheese melted.

Recipe developed by: Charles Casale, Executive Chef, Aramark Corporation