LCBO FD Feature Test 2022

THE BACK PAGE

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