Vodka Sauce, Mozzarella, Hot Soppressata, Meyer Lemon Ricotta, Creamy California Walnut Pesto, Candied California Walnuts
Chef Jeff Vance of Old Gold Tomato Pies | Los Angeles, CA
This pizza is basically what we do at Old Gold. Take something familiar and comforting, push it a little too far, then add enough acid and contrast to keep it from becoming a total gut bomb. It starts with our light, airy Sicilian crust, vodka sauce, mozzarella, and hot soppressata. After the bake, we hit it with Meyer lemon ricotta, a creamy California walnut and basil pesto, and chopped candied California walnuts finished with sea salt. The walnuts are doing actual work here, not just getting sprinkled on top so we can put them in the name. In the pesto, they add body and a deeper, rounder flavor than pine nuts. The candied walnuts bring sweetness, salt, and crunch against all the rich cheese and spicy soppressata. Everything lands somewhere between spicy, creamy, savory, and sweet, which is generally where we like to live. —Chef Jeff Vance
Adapted by StarChefs | November 2026 | Photo: Jakob Layman
INGREDIENTS
California Walnut Cream:
450 grams California walnuts
California Walnut Cream Vodka Sauce:
Yield: 5 quarts
Extra-virgin olive oil
½ cup minced garlic
½ cup diced onions
½ cup vodka
1½ quarts walnut cream
4 quarts tomato sauce
2 tablespoons red chile flakes
Kosher salt
California Walnut Pesto:
Yield: 2 cups
1 cup California walnuts
4 ounces fresh basil leaves
1 cup finely grated Parmesan
2 cloves garlic
Kosher salt
Fresh ground black pepper
1 cup extra-virgin olive oil
Candied California Walnuts:
Yield: 1 kilogram
Kosher salt
1 kilogram California walnuts
Powdered sugar
Grapeseed oil
Flaky sea salt
Meyer Lemon Ricotta:
Yield: 1 cup
1 cup whole-milk ricotta
Zest of 1 Meyer lemon
Kosher salt
To Assemble and Serve:
Yield: 1 pizza
Parbaked 12-by-17-inch Sicilian pizza crust
12 ounces shredded low-moisture mozzarella
4 ounces sliced hot soppressata
METHOD
For the California Walnut Cream:
In a Vitamix Commercial blender, combine California walnuts and 550 grams water. Blend until smooth. Transfer to an airtight container and refrigerate.
For the California Walnut Cream Vodka Sauce:
In a heavy-bottomed saucepan over medium flame, heat oil. Add garlic and onions. Sauté until softened and light toasted, stirring frequently. Deglaze pan with vodka. Cook until alcohol aroma has dissipated and vodka has reduced slightly. Add 1½ quarts California Walnut Cream. Cook until mixture has reduced by one-third. Add tomato sauce and chile flakes. Reduce heat and let simmer 30 minutes, stirring occasionally. Remove from heat and season with salt. Let cool. Transfer to an airtight container and refrigerate.
For the California Walnut Pesto:
Heat oven to 350°F. Spread California walnuts in an even layer on a parchment-lined sheet tray. Toast 10 minutes until golden and fragrant. Let cool completely. Transfer to a Vitamix Commercial blender. Add basil, cheese, and garlic. Season with salt and pepper. Pulse until finely chopped. With the machine running, slowly stream in oil, blending until mixture is smooth and creamy. Taste and adjust seasoning. Transfer to an airtight container and refrigerate.
For the Candied California Walnuts:
Bring a pot of salted water to a boil. Add walnuts and blanch 1 minute. Drain and transfer to a large mixing bowl. Add desired amount sugar and toss to coat. Set aside. In a heavy-bottomed pan over medium-high flame, heat oil to 300°F. Working in batches, fry walnuts until deep brown and glossy. Transfer to a silicone-lined sheet tray and season with kosher salt. Let cool. Once cooled, chop into small, irregular pieces. Season with sea salt. Transfer to an airtight container and reserve.
For the Meyer Lemon Ricotta:
In a mixing bowl, combine ricotta and lemon zest. Season with salt. Mix until evenly incorporated. Transfer to a pastry bag fitted with a round tip. Refrigerate.
To Assemble and Serve:
Heat pizza oven to 800°F. Place parbaked crust on a pizza pan. Spread 12 ounces California Walnut Cream Vodka Sauce over crust, leaving a narrow border around edges. Top with mozzarella and soppressata. Bake until crust is heated through and cheese begins to brown. Remove from oven. Pipe 1 cup Meyer Lemon Ricotta around pizza in evenly-spaced mounds. Drizzle ¾ cup California Walnut Pesto between Meyer Lemon Ricotta mounds. Finish with ¾ cup Candied California Walnuts. Slice and serve.
