Spicy Vodka Sauce Pizza with Whipped Pesto-Calabrian Ricotta

(Grill or Oven Pizza Stone Method)

If you’ve been craving a pizza that feels like restaurant-quality at home, this is your sign to fire up your grill or oven and grab your pizza stone. We’re making a Spicy Vodka Sauce Pizza topped with the most luscious Whipped Pesto-Calabrian Ricotta. It’s bold, a little spicy, a little creamy, and completely addictive. But first — let’s talk about why using a pizza stone makes all the difference, whether you’re cooking in a traditional oven or on a grill.

Why a Pizza Stone Changes the Game

Unlike a baking sheet, a pizza stone is designed to retain and evenly distribute heat, mimicking the effect of a wood-fired pizza oven. When you place your dough on a preheated stone, it immediately gets a blast of heat that crisps up the bottom, giving you that chewy-yet-crispy crust that’s hard to achieve otherwise.

On a Grill:
Using a pizza stone on a grill takes it to the next level. Grills can reach higher temps than most home ovens, and the stone protects the crust from direct flame while still delivering that smoky, slightly charred flavor you’d get from a pizzeria. It’s honestly the closest you can get to a wood-fired pie without building an actual oven in your backyard.

In a Traditional Oven:
In the oven, a pizza stone still delivers superior results. By preheating the stone, you ensure that your pizza bakes evenly from the bottom up, preventing soggy crusts and unevenly cooked centers (the downfall of baking pans). Plus, the high, consistent heat helps your toppings melt perfectly without overbaking the dough.

Bottom line? Whether you’re grilling or baking, a pizza stone gives you a golden, crispy crust every time.

The only pizza dough recipe I swear by is my mom’s fool proof pizza dough! Its simple, clean ingredients and lets me real this recipe has been on my site for 4 years and its still one of my top 5 recipes that’s bookmarked! My moms fool proof pizza dough recipe

Now, let’s talk about this dreamy pizza:

Whipped Pesto-Calabrian Ricotta

This creamy, flavor-packed ricotta spread is the perfect finishing touch to balance the heat of the vodka sauce. Here’s how to make it:

Ingredients:

• 12 oz whipped ricotta
• 1 tbsp pesto
• 1 tbsp Calabrian chili paste
• 2 tsp salt
• 1 tsp truffle oil
• 1 tbsp heavy whipped cream (optional for extra richness)

Method:
Add everything to a food processor and pulse a few times until the ricotta is fully incorporated and fluffy. Store it in the fridge until you’re ready to use it — the flavors actually get better as it chills!

Spicy Vodka Sauce

This isn’t your average vodka sauce. The Calabrian chili paste brings a deep, spicy kick that makes this pizza unforgettable.

Ingredients:

• 3 tbsp olive oil
• 2 tbsp butter
• ½ white onion, diced
• 1 tbsp Calabrian chili paste
• 4 garlic cloves, minced
• ¼ cup tomato paste
• ¼ cup vodka
• 1 cup heavy cream
• 1 cup veggie broth
• ⅓ cup Parmesan cheese
• Salt to taste

Method:

1. Heat the olive oil and butter in a skillet over medium heat.
2. Add diced onion and cook until soft and translucent, about 5 minutes.
3. Stir in the Calabrian chili paste and minced garlic; cook for another minute until fragrant.
4. Add the tomato paste and cook, stirring constantly, until it darkens slightly.
5. Carefully add the vodka and let it cook off for about 2 minutes.
6. Stir in the heavy cream and veggie broth, then simmer until slightly thickened.
7. Finish with Parmesan cheese and season with salt to taste

Building Your Pizza:

1. Preheat your pizza stone on your grill (or in your oven) at 500°F for at least 30 minutes.
2. Roll out your favorite pizza dough and carefully transfer it to a pizza peel or parchment paper.
3. Spread a generous layer of the spicy vodka sauce over the dough.
4. Add shredded mozzarella or your cheese of choice.
5. Slide the pizza onto the stone and bake for 6–10 minutes, or until the crust is crispy and golden.
6. Once out of the oven, dollop or spread the whipped pesto-Calabrian ricotta all over the pizza.
7. Garnish with extra Calabrian chili oil or fresh basil if you’re feeling fancy.