Bloody Mary Pizza

One morning I woke up and for whatever reason, my very first thought was that I needed to create a Bloody Mary pizza. I don’t mind a Bloody Mary but I’m not a big brunch fan and rarely drink them, so I’m not sure where this idea came from.

But I’m glad, as it inspired me to create a novel pizza that tastes just like the drink: complete with vodka (in the sauce), beer chaser (beer in the pizza dough) and any crazy garnish you can imagine!

Bloody Mary Pizza

You’ll need:

  • Bloody Mary pizza sauce (recipe below)
  • Pizza crusts or pizza dough (beer pizza crust dough recipe here)
  • Toppings: use anything you’d use as a Bloody Mary garnish, diced into bite-sized pieces. I used tomatoes, celery, dill pickles, pepperoni, salami, pepperoncini, green olives and even a hard-boiled egg – anything goes!
  • Shredded cheese (mozzarella, Italian blends, pizza cheese, etc.)

To make the pizza:
Note: If using fresh dough, place the rolled-out dough onto a pizza peel lightly coated with flour or cornmeal, to prevent sticking, top the pizza with desired sauce, cheese and toppings and immediately slide onto baking sheet or pizza stone. Don’t let it sit too long on the peel or it may stick.

Spoon sauce onto pizza crust and cover it well, leaving about a ½” margin free on the outside. Sprinkle the cheese over the sauce and then scatter the toppings.

Grill or bake at 425 degrees F until cheese is melted and crust is lightly browned.

Bloody Mary Pizza Sauce

15 ounces tomato sauce
6 ounces tomato paste
2 tablespoons Worcestershire sauce
1 tablespoons dill pickle juice
2 teaspoons lime juice
2 teaspoons Tabasco or other hot sauce (adjust quantity to taste)
1 teaspoon grated horseradish
½ teaspoon celery salt
¼ teaspoon garlic powder
¼ teaspoon pepper
3 ounces vodka

Place everything but the vodka in a blender and blend well. Pour into a sauce pan but don’t scrape the blender sides just yet.

Add the vodka to the blender and blend or pulse to “clean” the remaining sauce from the blender. Add the vodka mixture to the pan, scraping sides of blender jar with a spatula.

Heat the sauce, stirring often, until it bubbles at the edges. Keep stirring, as the sauce will splatter if not stirred. Once bubbling, remove sauce from heat and allow to cool before using.

Step by Step Details

Make the sauce and dice the toppings into bite-sized pieces.

Spoon the sauce onto a rolled out pizza crust and cover it well. Leave about a ½” margin free along the outside of the crust.

Sprinkle the cheese on top of the sauce, and don’t be afraid to use a lot of cheese.

I didn’t use enough cheese on my first attempt so I added more cheese over the toppings, but it didn’t look as nice as when I left the toppings uncovered.

Scatter the toppings all over.

Grill or bake at 425 degrees F until cheese is melted and crust is lightly browned.

Slice it up and enjoy!

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