Vodka Pepperoni Pizza
A fresh take on a NYC classic pepperoni. Rich and indulgent, with a sauce traditionally served with pasta.
- Prep Time
- 20 minutes
- Cook Time
- 5 minutes
Ingredients
- Makes
- 1 x 14-inch pizza (feeds 2–3 people)
Equipment Needed
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Instructions
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Step 1
Preheat your pizza oven to 340°C (650°F) (stone floor temperature).
Step 2
Blanch the coriander (cilantro) by immersing it in boiling water for 30–40 seconds, then transfer directly to a bowl of ice-cold water. Remove and dry.
Step 3
Combine all the crema ingredients and blend until smooth using a food processor or immersion blender, then set to one side.
Step 4
Press and open the dough into a 14-inch circle and place on a lightly floured peel.
Step 5
Top the pizza with the shredded mozzarella followed by the cubed cheddar, then generously distribute the corn, jalapeño and chorizo over the top.
Step 6
Launch the pizza into the oven and bake on a low flame, rotating the pizza 90 degrees every minute for 4 minutes. Cook for a final minute with the flame on high to obtain a bit more colour, making sure to rotate the pizza frequently.
Step 7
Place on a cooling screen or wire rack and rest for 1 minute, then cut into 6–8 slices.
Step 8
Finish with a drizzle of the crema, a pinch of chilli flakes and a scattering of finely grated cotija or Pecorino Romano.
