This recipe, courtesy of Spiked Bakeshop, boozes up the tomatoes in a traditional margherita pizza.
1 bag of proofed pizza dough (available at your local grocery store)
1 pint cherry tomatoes, halved
8 ounces of fresh mozzarella cheese, sliced
20-25 fresh basil leaves, torn
1/4 cup Reyka vodka
Salt and pepper
Slice tomatoes in half and marinate in vodka and thyme for 3-4 hours. Preheat only one side of your grill and let it get to about 500 degrees. Using a rolling pin or dowel, roll your dough out over a floured surface to approximately ⅓ inch – ½ inch thick. Transfer to a cookie sheet without a lip or invert a regular cookie sheet and cover liberally with semolina or regular flour so your dough will not stick to it when you go to slide it onto the grill.
Lightly oil the grates on the grill with a rag doused in olive oil. Season the dough with olive oil, salt and pepper. Using a spatula (or two) slide the pizza onto the grill and cover for 2-3 minutes until the dough is lightly charred and you get those lovely grill marks. Remove from the grill and place back onto the cookie sheet grilled side up.
Drizzle olive oil liberally over the grilled dough and season with salt and pepper. Scatter the sliced mozzarella, basil and halved tomatoes. (It should not be completely covered in cheese.)
Place back on the grill (grilled side up) and cook the other side for 2-3 minutes. Turn the heat completely off and slide the pizza to the side of the grill that was not lit. Cover and allow the cheese to melt a few more minutes. Remove from the grill, sprinkle with parmesan cheese and allow 5-10 minutes to cool before cutting into pieces.