As promised post- San Diego, here’s a pizza with vodka sauce on it.

If I’m being completely honest I cheated in all aspects of this pizza. I figured it’s still acceptable to blog because I have made both pizza dough and vodka sauce from scratch on many occasions.

So if you want to impress whoever you’re dining with, or you’re just bored and in the mood for a cooking project (story of my life) you totally should follow the recipes above and make this an old-fashioned wonder.

In my case, I was on the road Sunday-Thursday last week (800+ miles on my car) so I was looking for a quick and easy dinner. Wegmans, as always, did me a solid and provided the pizza dough and the jarred vodka sauce I would need.

All we do is stretch the dough out and sift a little cornmeal on one side. Flip it over.

Spread the vodka sauce on it. This is how pizzas are assembled. It’s not your first time.

Then we throw some arugula on top of the sauce. I liked how it got baked under the cheese instead of being a true “topping”. Plus when you’re using two kinds of cheese you have to add some green in there for balance.

Then we dollop on some ricotta cheese, and some shredded mozzarella (STOP- I do draw the line at pre-shredded cheese. It has a chalky texture and I find it disgusting. Buy a cheese grater). Continue.

Bake at 425 for 25-30 minutes.

100% of the time that I make pizza I end up with a burned mouth because I have zero patience.

Extra vodka sauce for dipping. Beer in the background! Swoon.