LCBO Food & Drink Early Summer 2022

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TIPS

1. Always put pizza stone in the oven before you turn it on. 2. Toss the leftover sauce with penne and plenty of Parmesan. 3. Always proof store-bought pizza

A Splash of Vodka

Retro rosé sauce spiked with vodka is the star of this easy, cheesy pizza.

PIZZA ALLA VODKA (P. 170)

[WHAT WE USED] Vodka’s contribution to this rosé sauce is subtle, but essential. You may not notice it, but it’s a lesser sauce without it. We used Sobieski Vodka ( LCBO 181636, $31.55 ), a smooth, affordable, rye-based spirit from Poland that adds a touch of sweetness and peppery spice.

Penne alla vodka was a ubiquitous pasta dish in the 1980s. The beloved vodka-spiked emulsion of tomatoes and cream has experienced a resurgence of late—you can even buy it jarred at the supermarket. Here, we use it on a plain cheese pizza that’s anything but plain. With our special technique, you’ll get a restaurant-quality pie with a golden crust, gooey mozzarella and nutty parmigiano. Once you try vodka sauce on pizza, there’s no going back. —Eric Vellend

dough before you stretch it.

PHOTOGRAPH BY JAMES TSE; FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY CHRISTINE HANLON

172 FOOD & DRINK EARLY SUMMER 2022