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.
In small bowl, stir garlic, butter and crushed red pepper.
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.
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.
