The Ultimate Chicken Alla Vodka Pizza: Crispy, Creamy, and Utterly Irresistible
Prepare your taste buds for an extraordinary culinary journey with this incredible chicken alla vodka pizza. It’s a masterful fusion of textures and flavors: tender, crispy fried chicken, perfectly baked or grilled crust, and a rich, creamy vodka sauce that ties it all together. This isn’t just pizza; it’s an elevated experience that promises to become a new family favorite. Forget everything you thought you knew about homemade pizza – this recipe takes it to an entirely new level of deliciousness.
Looking for more crowd-pleasing appetizers to serve alongside this amazing pizza at your next gathering? Consider these fantastic options: Air Fryer Zucchini Fritters, Air Fryer Garlic Parm Wings, or for a heartier starter, Baked Italian Stuffed Portobello Mushrooms. They all complement the vibrant flavors of this chicken alla vodka pizza beautifully.
Before diving into the full recipe, you might want to quickly jump to specific sections:
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The Secret to a Perfect Crust: Grilling Pizza (or Oven!)
This vodka pizza holds a special place in our family’s heart, especially for my wife, who grew up cherishing its unique flavor. I knew I had to master this pie for her, bringing back those cherished memories. Before my wife and I even met, our parents were close friends, often hosting vibrant pizza nights. My father-in-law would expertly craft pizzas, while my dad would contribute delicious side dishes like Italian Sausage Bread or Veggie Stromboli. This tradition of shared food and laughter is something we continue today, and this chicken alla vodka pizza is a fantastic way to honor it.
One of the best parts about this recipe is that you don’t need any specialized equipment like a pizza stone or a dedicated pizza oven. While those are fantastic tools, this recipe is designed to be accessible to everyone. You can achieve phenomenal results right in your home oven or on your outdoor grill using a simple sheet pan. While both methods work wonderfully, I personally gravitate towards using my grill for pizza, especially during warmer months.
The grill truly shines when it comes to making pizza because it can brilliantly mimic the intense, dry heat of a traditional brick-oven pizzeria. When cranked up to high, the grill gets incredibly hot, allowing the crust to cook rapidly and achieve that coveted crispiness and beautiful char that’s so characteristic of artisanal pizzas. The direct heat from below combined with the trapped heat circulating above ensures a perfectly cooked crust and melted, bubbling cheese in a fraction of the time compared to a conventional oven. If you haven’t tried grilling pizza before, this is the perfect opportunity to experience the difference!
However, if grilling isn’t an option or you prefer the convenience of your kitchen, your oven will still deliver a fantastic pizza. The key is to preheat your oven thoroughly to a high temperature, ensuring the baking sheet is hot before the pizza goes in. This initial blast of heat is crucial for a crisp base. Whichever method you choose, the outcome will be a delicious, satisfying pizza that tastes like it came from your favorite Italian eatery.
Ingredient Notes and Smart Substitutions for Your Vodka Pizza
Every great pizza starts with quality ingredients. Here’s a closer look at what you’ll need for this chicken alla vodka pizza, along with some helpful notes and substitutions to ensure your success:
Pizza Dough. The foundation of any great pizza! While we often lean towards a homemade sourdough pizza recipe for its complex flavor and chew, simplicity is key here. For ease, you can follow Roberta’s pizza dough recipe or a classic NY-style pizza dough recipe. Both yield excellent results. Don’t feel intimidated by making your own; many supermarkets offer fantastic pre-made pizza dough in their refrigerated section, which is a perfect shortcut. When using a sheet pan, I recommend a 2-pound dough ball. This size spreads beautifully to cover a standard baking sheet, giving you a generous pizza with a satisfying thickness. Remember to let your dough come to room temperature for at least an hour before stretching; this makes it much more pliable and easier to work with.
Vodka Sauce. This creamy, vibrant sauce is the star of the show! Our version is directly inspired by our popular Spicy Vodka Sauce, with one key modification: we omit the calabrian peppers to create a milder, yet equally flavorful and rich base for the pizza. The vodka sauce’s inherent creaminess and subtle tang pair incredibly well with the crispy chicken and mozzarella. It’s a sauce that’s both comforting and sophisticated, and it’s surprisingly easy to make from scratch, offering a depth of flavor far beyond what you’d get from a jarred sauce.
Chicken Tenderloins. For this recipe, we use chicken tenderloins because they cook quickly and remain juicy. If tenderloins aren’t available, boneless, skinless chicken breasts can be cut into 1-inch chunks instead. The most crucial step when preparing chicken tenderloins is to remove the tendon before breading and frying. This small, white, stringy piece of tissue can become tough and chewy when cooked. To remove it, hold the tenderloin firmly in one hand, grasp the tendon with a paper towel (for grip) in the other, and pull it gently while holding the chicken down. It should slide right out, ensuring your chicken pieces are perfectly tender.
Mozzarella and Parmesan Cheese. A blend of low-moisture, shredded mozzarella is ideal for a classic pizza melt, providing that satisfying stringy texture. Freshly grated Parmesan cheese adds a sharp, salty depth of flavor that complements the vodka sauce beautifully. Don’t underestimate the power of freshly grated cheese – it truly makes a difference in taste and texture.
*Please see the full recipe card below for precise measurements and detailed information on all ingredients.
How to Make Chicken Alla Vodka Pizza: A Step-by-Step Guide
Creating this delicious pizza is a straightforward process, broken down into three easy-to-follow sections: preparing the crispy chicken, crafting the luscious vodka sauce, and finally, assembling and cooking your masterpiece.
Chicken Tenderloins: Crispy Perfection
Step 1: Prepare the Breading and Chicken. In a shallow bowl, combine the breadcrumbs, finely grated parmesan cheese, salt, and garlic powder. This mixture will give our chicken its incredible flavor and crunch. Next, take your chicken tenderloins (ensure tendons are removed, as mentioned in the ingredient notes) and chop them into uniform 1-inch pieces. In a separate bowl, beat the eggs until well combined. Add the chopped chicken tenderloins to the beaten eggs, making sure each piece is thoroughly coated. One by one, transfer the egg-coated chicken pieces to the breadcrumb mixture, pressing gently to ensure an even, generous coating. Set the breaded chicken aside on a clean plate, ready for frying.
Step 2: Fry the Chicken. Pour enough olive oil into a large saucepan to create about a half-inch depth, and bring it to medium-high heat. To test if the oil is ready, drop a tiny pinch of breadcrumbs into the pan – if they sizzle immediately, you’re good to go. Fry the breaded tenderloins in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy chicken. Cook each side for approximately 3 minutes, or until the chicken pieces are beautifully golden brown and cooked through. Once fried, transfer the chicken to a paper towel-lined plate to drain any excess oil and cool slightly. This step is crucial for maintaining their crispy texture. Once cooled, you can lightly toss the fried chicken pieces in a small amount of the finished vodka sauce for an extra burst of flavor before topping your pizza.
Vodka Sauce: Creamy, Rich, and Flavorful
Step 3: Render Pancetta. Begin by adding the chopped pancetta to a cold saucepan. This technique is vital for slowly rendering the fat, allowing it to melt out and crisp up the pancetta beautifully. Place the pan over medium heat and fry the pancetta until its fat has fully rendered and the pieces are golden brown and crispy, typically taking about 8-10 minutes. Use a slotted spoon to remove the crispy pancetta from the pan, leaving the flavorful fat behind. Set the pancetta aside for later – it will be returned to the sauce at the end for added texture and depth.
Step 4: Sauté Shallots and Caramelize Tomato Paste. With the pancetta fat still in the pan, stir in the minced shallots. Sauté them gently until they become soft and translucent, typically about 5 minutes, allowing their sweet, oniony aroma to develop. Next, add the tomato paste to the pan. Stir it into the shallots and allow it to cook and caramelize for 2 minutes. This step is crucial; cooking the tomato paste deepens its flavor, removing any raw acidity and creating a richer, more complex base for your vodka sauce.
Step 5: Build the Sauce. Now, carefully pour in the vodka to deglaze the pan. Use a wooden spoon to vigorously scrape all the brown bits (fond) off the bottom of the pan. These bits are packed with flavor and will significantly enhance your sauce. Allow the vodka to reduce until it is almost completely absorbed by the shallots and tomato paste, and most of the alcohol has cooked off. This process concentrates the flavors. Next, pour in the canned peeled tomatoes. Use your wooden spoon to gently break them apart into smaller, saucy pieces. Bring the tomatoes to a rolling boil, then reduce the heat to a gentle simmer. Add the fresh basil leaves and a teaspoon of salt (or to taste), and return the crispy pancetta to the sauce. Let the sauce simmer, uncovered, for 25 minutes to allow the flavors to meld and deepen. Finally, remove the pan from the heat and stir in the heavy cream until the sauce is luxuriously smooth and creamy. Taste and adjust seasoning if needed.
Assembling and Cooking the Pizza
Step 6: Preheat and Prepare Dough. Preheat your grill to high, aiming for a temperature between 500-600 degrees Fahrenheit. Allow it to heat thoroughly, mimicking a pizza oven. If using your oven, preheat it to a blazing 450 degrees Fahrenheit. While your cooking surface heats, roll out your pizza dough to your desired thickness and shape – a rectangle works well for a sheet pan, or a classic round for a pizza stone. Carefully transfer the stretched dough to a pizza stone or a lightly oiled baking sheet. Add 1-2 ladles of your rich vodka sauce to the dough, spreading it evenly but leaving a small border for the crust. Distribute the crispy chicken pieces over the sauce, followed by a generous layer of shredded mozzarella cheese. Optionally, sprinkle with a little extra parmesan.
Step 7: Cook to Perfection. If grilling, carefully place the baking sheet or pizza stone directly onto the hot grill grates. Close the lid and cook for 5-7 minutes, checking frequently to prevent burning, until the crust is golden brown and crispy, and the cheese is bubbly and melted. For oven cooking, place the baking sheet in the preheated oven and bake for 12-16 minutes, or until the crust is golden and the cheese is beautifully caramelized. The exact timing will depend on your oven and desired crispness. Once cooked, carefully remove the pizza, let it cool for a minute or two, then slice and serve immediately. Garnish with fresh basil if desired.
During the summer months, making pizza becomes a cherished weekly ritual in our home. It’s not just a meal; it’s a fun family activity that everyone looks forward to. We adore experimenting with a myriad of different flavors and ingredients, but without a doubt, our homemade chicken alla vodka pizza holds a truly special place in our hearts. The unparalleled creaminess of the vodka sauce, combined with the delightful crunch of the fried chicken tenderloins and the satisfying crispiness of a perfectly cooked sourdough (or store-bought) crust, creates a symphony of textures and tastes that is simply irresistible.
When the colder winter weather rolls in, we often swap our pizza nights for hearty strombolis, making comforting dishes like our delicious Pepperoni Bread (Stromboli). But no matter the season, the joy of creating and sharing these homemade Italian-American classics always remains!
Pro-Tips for the Best Chicken Alla Vodka Pizza
Elevate your pizza-making game with these expert tips:
- Pancetta Perfection: Always begin frying pancetta or guanciale (a delicious alternative) in a cold pan. Gradually bring the pan to medium heat. This slow rendering process is critical for drawing out the fat and achieving a perfectly crispy texture, which adds incredible flavor and crunch to your vodka sauce.
- Grill for Gold: While you can certainly cook this pizza in a conventional oven, I highly recommend using the grill if possible. The grill’s ability to reach extremely high temperatures (similar to a commercial pizza oven) provides an unbeatable crispy crust. If grilling, set your grill to high heat and allow it to preheat until it reaches a searing 500-600 degrees Fahrenheit. Place your baking tray (with the pizza) directly onto the grill grates. Check every few minutes, rotating as needed, until the bottom crust is beautifully browned and the cheese is bubbly.
- Dough Handling: Always let your pizza dough come to room temperature for at least an hour before you plan to stretch it. Cold dough is resistant and will snap back, making it harder to get that perfect shape and thinness.
- Don’t Overcrowd the Pan (Chicken): When frying the chicken tenderloins, work in batches. Overcrowding the pan will lower the oil’s temperature, resulting in steamed, rather than crispy, chicken. Give each piece enough space to fry properly.
- Hot Surface for Crispy Crust: Whether using an oven or grill, ensure your baking sheet or pizza stone is thoroughly preheated before placing the dough on it. This initial burst of heat is essential for preventing a soggy bottom crust.
Recipe FAQs: All Your Chicken Alla Vodka Pizza Questions Answered
For the best results, place your leftover pizza slices directly into a cold oven. Then, preheat the oven to 375 degrees Fahrenheit. As the oven heats up, the crust will gradually crisp up, and the cheese will melt perfectly. Once the oven reaches temperature, your pizza will only need another 2-3 minutes to be perfectly reheated and delicious, tasting almost as good as fresh!
Absolutely, yes! This pizza can be cooked beautifully in a conventional oven. Preheat your oven to a high temperature of 450 degrees Fahrenheit, ensuring your baking sheet or pizza stone is heated as well. Bake for approximately 12-16 minutes, or until the crust is golden and the cheese is bubbly. While the grill tends to produce a much crispier crust and cooks faster due to its intense, dry heat, the oven will still yield a fantastic, satisfying pizza.
The vodka sauce recipe does include vodka as an ingredient. However, during the simmering process, the alcohol largely cooks off, leaving behind only its flavor contribution to the sauce’s complexity and depth. While trace amounts might remain, for those concerned about alcohol content, you could opt to skip the vodka entirely. The sauce will still be delicious and creamy, though it might lack a subtle layer of flavor that the vodka provides.
Yes, you can definitely make components of this pizza in advance! The vodka sauce can be prepared up to 3-4 days ahead of time and stored in an airtight container in the refrigerator. In fact, its flavors often deepen and improve overnight. The fried chicken tenderloins can also be cooked a day in advance and stored in the fridge. Reheat them gently in a dry pan or a warm oven for a few minutes to regain some crispness before adding to the pizza.
More Delicious Recipes You’ll Find in a Pizzeria
If you loved this homemade chicken alla vodka pizza, you’ll surely enjoy exploring other Italian-American classics that remind us of our favorite pizzerias. Here are some more recipes from our kitchen that bring that authentic taste home:
- Pepperoni Bread (Stromboli)
- Italian Sausage Bread
- Eggplant Parm Sandwich
- Chicken Parm Sliders
If you adore this chicken alla vodka pizza as much as we do, please take a moment to leave a review and consider adding our blog to your favorites or bookmarks! This way, you can always stay updated on our latest delicious creations. Don’t forget to connect with us on social media; you can follow us on Instagram @vindelgiudice or TikTok @alwaysfromscratch for daily culinary inspiration and behind-the-scenes glimpses!
📖 Recipe
Chicken Alla Vodka Pizza
Vincent DelGiudice
Pin Recipe
Equipment
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2 large saucepan
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1 baking tray
Ingredients
- Pizza Dough
- 1-2 cup mozzarella
- ½ cup parmesan
Vodka Sauce
- ¼ lb pancetta, chopped
- 1 shallot, minced
- 1 tablespoon tomato paste
- ⅓ cup vodka
- 1 28 oz can peeled tomatoes
- 1 teaspoon salt
- 3 basil leaves
- ½ cup heavy cream
Chicken Tenderloins
- 1 lb chicken tenderloins
- 1 cup breadcrumbs
- ¼ cup parmesan cheese
- 1 teaspoon salt
- 2 tablespoon garlic powder
- 2 eggs
- ½ cup olive oil for frying
Instructions
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Start by removing your pizza dough from the refrigerator and bringing it to room temperature (at least 1 hour). This makes it easier to stretch.
Vodka Sauce
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Add the pancetta to a cold pan. Bring to medium heat and fry until the fat renders and the pancetta becomes golden brown and crispy, about 8-10 minutes. Use a slotted spoon to remove the pancetta and set it aside, leaving the rendered fat in the pan. Stir in the shallots and sauté until soft and translucent, about 5 minutes. Add in the tomato paste and combine everything, allowing the tomato paste to cook and caramelize for 2 minutes, deepening its flavor.
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Pour in the vodka to deglaze the pan, scraping off all the flavorful brown bits from the bottom. Reduce the vodka until it is almost completely absorbed and the mixture is mostly tomato and shallots. Pour in the canned peeled tomatoes and gently break them apart with a wooden spoon. Bring the tomatoes to a boil, then reduce to a gentle simmer. Add in the fresh basil leaves and salt, then return the crispy pancetta to the sauce. Simmer for 25 minutes, stirring occasionally. Remove from the heat and stir in the heavy cream until the sauce is smooth and creamy.
Chicken Tenderloins
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In a shallow dish, combine breadcrumbs, ¼ cup parmesan, salt, and garlic powder. Chop chicken tenderloins into 1-inch pieces, ensuring tendons are removed. In another bowl, beat the 2 eggs. Add the chopped chicken to the eggs, coating each piece. One at a time, transfer the chicken to the breadcrumb mixture, pressing to ensure a thorough and even coating. Set aside.
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Add ½ cup olive oil to a large saucepan and bring to medium-high heat. Fry the breaded tenderloins in batches to avoid overcrowding, which can lower oil temperature and prevent crisping. Fry each side for about 3 minutes, or until golden brown and cooked through. Transfer fried chicken to a paper towel-lined plate to cool and drain excess oil. For extra flavor, you can lightly toss the cooled chicken in about a cup of the prepared vodka sauce before topping the pizza.
Assembling and cooking the pizza
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Preheat your grill to high (500-600℉) or your oven to 450℉. Ensure your pizza stone or baking sheet is preheating with the grill/oven to get a crispy bottom crust.
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Roll out your pizza dough to the desired shape and carefully place it on the preheated pizza stone or baking sheet. Add 1-2 ladles of vodka sauce to the dough, spreading it evenly and leaving a border for the crust. Distribute the tossed chicken pieces over the sauce. Finally, top generously with shredded mozzarella and the remaining parmesan cheese. Cook on the grill for 5-7 minutes or in the oven for 12-16 minutes, or until the crust is golden and crispy and the cheese is melted and bubbling. Slice and serve immediately.
Notes
- Always fry pancetta or guanciale starting from a cold pan. Bring the pan to medium heat and fry slowly to render the fat and create a crispy texture. This is key for flavor!
- You can cook the pizza in the oven, but for an ultra-crispy crust, I highly recommend the grill. It gets super hot, similar to a pizza oven. If grilling, preheat your grill to high (500-600 degrees F) and place the baking tray directly on the grates. Check every few minutes until the bottom crust begins browning and the cheese is bubbly.
- Ensure your pizza dough is at room temperature before stretching. This makes it much more pliable and easier to handle without tearing.
- Don’t overcrowd the pan when frying chicken. Cook in batches to maintain oil temperature and ensure each piece gets crispy.
- The vodka sauce can be made a day or two in advance and stored in the refrigerator, allowing flavors to meld even further.