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Penne alla Vodka Pizzettes

Take your dinner to the next level with this recipe! These Penna alla Vodka Pizzettes bring a creative twist on traditional Italian flavors by combining penne pasta in a creamy vodka infused marinara sauce from Finest Reserve with delicious mozzarella and tomatoes.

Ingredients

  • Our Family® Olive Oil No Stick Cooking Spray
  • 1/4 (16-ounce) package Finest Reserve™ by Our Family® Penne
  • 2 garlic cloves, minced
  • 2 Tbsp Our Family® Unsalted Butter, melted
  • 1/4 Tbsp Our Family® Crushed Red Pepper
  • 1/4 cup vodka
  • 1 cup Finest Reserve™ by Our Family® Marinara Sauce
  • 1/4 cup Our Family® Heavy Whipping Cream, at room temperature
  • 1/4 cup Our Family® Shredded Parmesan Cheese
  • Our Family® Unbleached All-Purpose Flour for dusting
  • 1 pizza dough ball (16 ounces), thawed if necessary and quartered
  • 2 Campari tomatoes, thinly sliced
  • 1/2 (8-ounce) package fresh mozzarella cheese, thinly sliced
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh oregano

 

Approximate nutritional values per serving (1 pizzette): 660 Calories, 24g Fat, 11g Saturated Fat, 56mg Cholesterol, 777mg Sodium, 79g Carbohydrates, 5g Fiber, 6g Sugars, 0g Added Sugars, 23g Protein

Directions

  1. Preheat oven to 425°; spray 2 rimmed baking pans with cooking spray. Prepare penne as label directs for al dente penne; drain and return to saucepot.
  2. In small bowl, stir garlic, butter and crushed red pepper.
  3. In medium saucepot, heat vodka to a simmer over medium-high heat; reduce heat to medium. Add sauce and cream; cook 4 minutes or until slightly thickened, stirring occasionally. Remove from heat. Add Parmesan cheese and vodka mixture to penne; toss. Makes about 2 cups.
  4. On lightly floured work surface, roll each piece of dough into a 6-inch circle; carefully transfer to prepared pans and poke several times with fork to vent. Leaving 1/2-inch border, spread penne mixture over center of dough circles; top with tomatoes and mozzarella cheese. Brush edges of dough circles with garlic mixture; bake 12 minutes or until crust is golden brown. Makes 4 pizzettes.
  5. Serve pizzettes sprinkled with basil and oregano.
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