Drink too much. Eat pizza.
For some, this is a common course of events. But what if it’s your pizzathat’s drunk?
soaking up some vodka...
Having not purchased vodka since college, when we for some reason thought vodka, limeade, and the ill-fated soda known as Vault Zero was something that actually tasted good, I was very hesitant to enter the ABC store and take that one-whiff-will-do-it trip down memory (or lack thereof) lane.
But I did it for Heather , and the fact that I have made it this far in her Meatless Mondays A-Zchallenge and wasn’t about to back out now. So, what to do with the vodka?
I’ve always been a big fan of vodka sauce, but I also have read a lot–if by a lot, you mean a few cooking articles here and there–about how the addition of vodka to dough issupposed to make perfect pie crust.
And that got me thinking: if vodka makes a perfect pie crust, might it also make a perfect pizza (pie) crust?
Of course, I could have made a standard, yeast-based dough recipe, and simply substituted vodka for some of the water. I thought about that, I really did. But usually when I decide I want something for dinner, or lunch, or afternoon snack (as the case may be), I don’t want to wait around.
Instead, I simply adapted an actual pie crust recipe to my pizza-craving needs. With sweet potato. I mean…why not?
The result was actually better than I could have even imagined. With the speed and ease of making a “lazy baker” pie crust , but I had a pizza base that was somehow simultaneously doughy and yet also crisp and flaky.
(Vodka apparently reduces the build up of gluten in a crust, thereby also reducing tough texture and resulting in the aforementioned soft flakiness.)
It was pretty incredible.
So incredible I almost wished I had bought a bigger bottle of vodka.
Almost. Sweet Potato (Pizza) Pie Crust w. Vodka
1 cup (250g) baked, mashed sweet potato
1 1/2 cups whole wheat pastry flour
1/4 cup water
2 Tbsp. vodka
2 Tbsp. ground golden flax seed
1 Tbsp. agave nectar
2 tsp. dried thyme
2 tsp. dried sage
1 tsp. baking powder
1/2 tsp. salt
Preheat oven to 350 degrees.
In a food processor, combine all ingredients except vodka.
Pulse–or process quickly–until ingredients come together in a wet dough.
Pour in vodka. Pulse a few times to mix in.
Spread dough on a cooking sprayed baking sheet. [It will be a bit sticky and loose, but will spread with a spatula, or your fingers. ]
Par-bake crust for about 5 minutes. Remove from oven. [Press down dough and spread a bit further, if desired.]
Add sauce and toppings. Return to the oven and bake 10-15 more minutes.
So, you might recall–considering it was just at the beginning of the post and all–that I referred to this pizza as being drunk(en). You might be thinking, “I know you barely drink at all, Miss Smart, but a wee bit of vodka in the crust is NOT enough to get my pizza flat on the floor.”
But what about if there is vodka in the sauce, too?
Along with another very special ingredient… But we’ll get to that tomorrow.