1

In a medium bowl, stir together the yeast, cane sugar, and 1/2 cup of warm water. Let stand until bubbles form, about 5 minutes.

2

In a large glass bowl, combine the bread flour, 1/2 cup coconut cream, and 1/4 cup olive oil. Add the yeast mixture and a pinch of salt. Combine and knead until dough comes together in a smooth ball. Cover dough loosely and set aside until doubled in size, about 1 hour.

3

In a medium skillet, heat 1 tbsp olive oil on medium. Add the onion and cook 5 to 7 minutes, until translucent, stirring often. Add 4 cloves of the chopped garlic and the crushed red pepper. Cook until garlic begins to brown. Stir in the vodka. Heat the vodka to a simmer and cook until alcohol has evaporated, about 3 to 4 minutes. Stir in the canned tomatoes. Cook 6 minutes, then stir in the remaining 2 tbsp coconut cream. Season with salt to taste. Set aside.

4

Preheat oven to 350F. Rinse the potatoes in cold water three times until excess starch is removed. Drain well and toss with 1/2 tsp olive oil and a pinch of salt. Arrange on a lined baking sheet and bake 8 minutes. Remove from oven and increase oven temperature to 450F.

5

In a blender, puree the pumpkin seeds, basil, chives, 2 cloves of garlic, lemon juice, and 2 tbsp olive oil. Season with salt to taste. Pulse in 1 to 2 tsp of water until it is a consistency you can drizzle. Set aside.

6

On a lightly floured surface, roll out the dough to about a 14-inch circle. Transfer to a baking sheet brushed with 1 tsp olive oil. Top dough with 1/2 the tomato sauce (use the rest for a second pizza or to make pasta with vodka sauce), potato slices, and mozzarella. Bake 12 to 16 minutes, or until bottom of pizza is browned. Drizzle with the pumpkin seed pesto and garnish with the parsley, if using.

7

Serving size: 1 slice