Vodka Marinara Margherita Pizza With Fresh Oregano

Vodka Marinara Margherita Pizza With Fresh Oregano 3
Named after Queen Margherita of Savoy on a visit to Southern Italy (or so they say…) this dish has all the lovely colors of the Italian flag. Rather than make it the same old way, I added a little spin with vodka which I love in my sauce and oregano since I have more growing than I know what to do with…A lovely lunch or dinner for any day especially if you have it with a glass of Italian wine!

Vodka Marinara Margherita Pizza With Fresh Oregano
1 pizza dough
1 can whole tomatoes
2 large cloves of garlic sliced
1/4 cup vodka
1 tsp onion powder
salt & pepper
1 bunch fresh oregano
1 lb fresh whole milk mozzarella
2 Tbs olive oil

Heat the oven to 425°F while preheating the iron skillets. Cut the dough into four pieces. Roll out with a rolling pin and grill on a cast iron skillet until both sides of each piece is golden brown. Set aside. In a sauté pan add the olive oil and the garlic before you turn on the heat to medium low. When the oil begins to bubble, add 1 tablespoon of the oregano, onion powder, salt & pepper and the tomatoes breaking them up as you do (I use my hands and squish the tomatoes into the dish, but wear an apron…tomato juice has a tendency to squirt out). Increase the heat to medium high and sauté for about 10 minutes, then add the vodka. Reduce heat and cook an additional 5 minutes. Place the par-cooked pizza dough in the cast iron skillet and top with the vodka marinara, fresh sliced mozzarella and several leaves of the fresh oregano. Delicious!!!



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