Pepperoni Focaccia Pizza with Vodka Sauce
There is nothing like a hot slice of pizza straight from your oven, and this Pepperoni Focaccia Pizza with Vodka Sauce brings homemade comfort food. The crust is thick and pillowy with perfectly crisp edges thanks to a generous pour of olive oil in the pan.
Pepperoni Focaccia Pizza with Vodka Sauce
What makes this pizza special is the combination of two favorites: the pillowy texture of focaccia and the gooey, melty toppings of a classic pizza. The dough rises quickly and bakes beautifully with a golden, olive oil crust. The vodka sauce is made with garlic, tomato paste, and a splash of cream, giving it a rich, tangy bite that pairs perfectly with spicy pepperoni and fresh mozzarella. Every bite is packed with flavor and texture.
Ingredients Needed to Make Pepperoni Focaccia Pizza with Vodka Sauce~
The Focaccia~
- 400 grams of warm water (about 90 degrees Fahrenheit)
- 25 grams olive oil, plus 2 tablespoons more for the pan
- 10 grams of salt
- 5 grams instant dry yeast
- 500 grams of bread flour
The Vodka Sauce~
- 1 tbsp of olive oil
- 1/2 of an onion, diced
- 4 cloves of garlic, minced
- 6oz of tomato paste
- 1/4 cup of vodka
- 1/2 cup of heavy cream
- 2 tbsp of grated parmesan cheese
The Pizza~
- 1 1/2 cups of shredded mozzarella cheese
- 1/3 cup sliced pepperoni
- Fresh basil and red pepper flakes for garnish
Notes for Success~
✔️ Use warm water to help activate the yeast and get a nice rise.
✔️ Oil the sheet pan generously to ensure a crispy bottom crust.
✔️ Dimpling the dough gives focaccia its signature texture.
✔️ Make sure to cook the tomato paste until it turns a deep red color to build extra flavor in the sauce.
✔️ Add more mozzarella for an extra cheesy finish or swap in fontina for a richer cheese.
🍽️ How to Serve~
- As a Main Dish: Serve with a crisp Greek Salad with Creamy Caesar Dressing or a simple Kale Salad to balance out the richness.
- For Game Day or Parties: Slice into squares and serve as a hearty finger food alongside Peruvian Baked Chicken Wings, or Spicy Meatballs.
- Make-Ahead Meal Prep: Store leftovers in the refrigerator and reheat in the oven or toaster for a perfect slice the next day.
- Pizza Night Upgrade: Pair with Roasted Shishito Peppers, Maple Roasted Brussels Sprouts or even a glass of red wine to elevate your homemade pizza night.
If you make this Pepperoni Focaccia Pizza with Vodka Sauce, please leave a comment or tag me on social media. I cannot wait to see your homemade focaccia pizza creations!
Pepperoni Focaccia Pizza with Vodka Sauce
Ingredients
For the Focaccia~
- 25 grams of olive oil + 2 tbsp more for the pan
- 10 grams of salt
- 5 grams of instant dry yeast
- 400 grams of warm water 90 degrees F
- 500 grams of bread flour
For the Vodka Sauce~
- 1 tbsp of olive oil
- 1/2 of an onion diced
- 4 cloves of garlic minced
- 6 oz of tomato paste
- 1/4 cup of vodka
- 1/2 cup of heavy cream
- 2 tbsp of grated parmesan cheese
For the Pizza~
- 1 1/2 cups of shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- Fresh basil and red pepper flakes for garnish
Instructions
- Make the Dough: In a large mixing bowl, combine the warm water, yeast, and olive oil. Stir in the bread flour and salt until a sticky, shaggy dough forms. Cover the bowl with a towel and let the dough rest for 20 minutes. Then, perform your first set of stretches and folds by lifting one section of the dough, gently stretching it upward, and folding it over itself. Rotate the bowl and repeat this process until you’ve worked your way around the dough twice. Cover and rest for another 20 minutes. Repeat the stretch and fold technique two more times, with 20-minute rests between each round. After the final fold, let the dough rest for 20 more minutes before proceeding.25 grams of olive oil + 2 tbsp more for the pan, 10 grams of salt, 5 grams of instant dry yeast, 400 grams of warm water, 500 grams of bread flour
- Make the Vodka Sauce: While the dough is proofing. In a saucepan over medium heat add olive oil and sauté onion until soft about 6 minutes. Add garlic and tomato paste, cooking until darkened slightly. Stir in vodka and let it cook off for 2 minutes. Lower heat and stir in cream and parmesan. Season to taste and remove from heat.1 tbsp of olive oil, 1/2 of an onion, 4 cloves of garlic, 6 oz of tomato paste, 1/4 cup of vodka, 1/2 cup of heavy cream, 2 tbsp of grated parmesan cheese
- Prepare the Pan: Generously oil a sheet pan with 2 tablespoons of olive oil. Transfer the dough into the pan and gently stretch to the corners. Cover and let rise for 1 hour.
- Bake the Pizza: Preheat oven to 425 degrees Fahrenheit. Use your fingers to dimple the focaccia dough. Bake for 10 minutes and pull out to add toppings
- Assemble the Pizza: Spread vodka sauce over the top, then sprinkle with mozzarella cheese and layer with pepperoni slices. Bake for another to 25 minutes or until the crust is golden and the cheese is bubbly. Let rest for 5 minutes before slicing. Garnish with basil and red pepper flakes.1 1/2 cups of shredded mozzarella cheese, 1/2 cup sliced pepperoni, Fresh basil and red pepper flakes for garnish
Notes
✔️ Oil the sheet pan generously to ensure a crispy bottom crust
✔️ Dimpling the dough gives focaccia its signature texture
✔️ Cook the tomato paste until deep red to build extra flavor in the sauce
✔️ Add more mozzarella for an extra cheesy finish or swap in fontina for a richer melt
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