Penne alla Vodka Pizza with Burrata

Pro tips

• Cook penne to al dente before topping—it will continue to soften in the oven and should not be mushy.
• Spread vodka sauce evenly over the mozzarella base and nestle cooked pasta into the sauce for even distribution.
• Add burrata at the halfway point of baking so it softens and creates creamy pockets without deflating completely.
• Use a pizza stone or preheated baking sheet for a crispier, more even crust.

Substitutions

• Vodka sauce → marinara with a splash of cream (simpler, less complex flavor)
• Burrata → fresh mozzarella or ricotta dollops (milder, less buttery)
• Penne → rigatoni or fusilli (holds sauce similarly)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven for 8–10 minutes to restore crust crispness.

Equipment

pizza stone or baking sheet · pizza peel (optional but helpful)

When do you add the burrata to the pizza?

Add burrata halfway through baking so it softens without completely melting. This keeps it creamy rather than stringy.

Can you make the vodka sauce ahead?

Yes, prepare vodka sauce 1–2 days in advance and refrigerate. Reheat gently before assembling the pizza.

Should the penne pasta be fully cooked?

Yes, cook the penne to al dente before topping the pizza so it reaches the right texture when the pizza finishes baking.

Can you use fresh mozzarella instead of shredded?

Shredded mozzarella melts more evenly as a base. Fresh mozzarella can be added near the end like the burrata if preferred.

How do you reheat leftover pizza?

Reheat in a 375°F oven for 8–10 minutes until cheese melts and crust crisps. Avoid the microwave to prevent a soggy crust.