New Guardian Food show FEED with Jimi Famurewa travels the UK in search of food trends. This is his lighter take on the new wave of British-American pizza

Vodka sauce is a hallmark of both Italian-American cooking and the new wave of UK slice shops. It sounds like a buzzword that won’t add much but, like a bay leaf or dab of miso, it’s a really effective flavour booster – offering a steely, detectable dryness that cuts through the tang of the pizza sauce.

The topping is based on an unusual pizza from east London’s Dough Hands and it really works; the burst of brine from the capers proving revelatory against the creamy richness of Sainsbury’s Taste the Difference mozzarella di bufala Campana. The yoghurt flatbread is a great swap for a traditional pizza base: make sure to roll the dough nice and thin for a crisp finish and, as all the best pizza shops now do, drizzle oil on your crusts. Continue reading…
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