Penne alla Vodka Pizza with Burrata
This penne alla vodka pizza layers creamy tomato-vodka sauce with cooked pasta and fresh burrata cheese on pizza dough, creating a unique Italian-American fusion that blends two comfort dishes into one.
This penne alla vodka pizza layers creamy tomato-vodka sauce with cooked pasta and fresh burrata cheese on pizza dough, creating a unique Italian-American fusion that blends two comfort dishes into one.
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On a stretched pizza dough, spread a layer of shredded mozzarella cheese.
Combine the cooked penne pasta with about 1.5 cups of the vodka sauce. Pour the penne alla vodka over the mozzarella cheese.
Drizzle the remaining vodka sauce over the pasta.
Slide the pizza into a hot oven and bake until the crust is partially cooked and golden.
Remove the pizza from the oven and top with torn pieces of fresh burrata cheese.
Return the pizza to the oven and continue baking until the crust is fully cooked and the burrata is melted.
Remove the pizza from the oven, slice, and finish with a generous amount of freshly grated Parmesan cheese.
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.
pizza stone or baking sheet · pizza peel (optional but helpful)
Add burrata halfway through baking so it softens without completely melting. This keeps it creamy rather than stringy.
Yes, prepare vodka sauce 1–2 days in advance and refrigerate. Reheat gently before assembling the pizza.
Yes, cook the penne to al dente before topping the pizza so it reaches the right texture when the pizza finishes baking.
Shredded mozzarella melts more evenly as a base. Fresh mozzarella can be added near the end like the burrata if preferred.
Reheat in a 375°F oven for 8–10 minutes until cheese melts and crust crisps. Avoid the microwave to prevent a soggy crust.
