Pizza Margherita with tomato sauce and vodka

Ingredients:

• 1 can (425 g) of diced tomatoes with juice
• 1 serving (450 g) pizza dough
• 300 g mozzarella, sliced ​​1 cm thick
• 1/4 cup vodka
• 1/4 cup heavy cream
• Salt and ground black pepper
• Olive oil
• 10-20 small basil leaves

Preparation:

1. Preheat oven to 220°C and position rack in center.
   
   In a small saucepan, heat the tomatoes, vodka, and cream over medium heat until the vodka flavor dissipates, about 15 minutes. Season with salt and ground black pepper if desired, and let cool.
   
   Meanwhile, roll out the pizza dough into a 30 cm circle. Grease a baking sheet with olive oil until it's completely coated, then place the dough on top. Prick the dough in several places to prevent uneven air pockets from forming. Spread the sauce evenly over the dough.
   
   Spread the mozzarella evenly over the pizza and sprinkle basil on top. Drizzle with oil and bake until the cheese is melted and the bottom is golden brown, about 20 minutes.