After the sauce simmers on low, add in the vodka. Simmer on low for 20 minutes to cook off the alcohol.
Preheat oven to 475 and meanwhile, roll out your pizza dough. Place the dough on a perforated pan or sheet pan. Set aside.
Stir in the heavy cream at the end of the 20 minutes and and combine just until the sauce turns light pink.
Place 2 ladles of the sauce on the pizza dough. Sprinkle with grated parmesan then shredded mozzarella. Top with more grated parmesan and cook for 12-15 minutes.
Finish with 3 handfuls of arugula on top and enjoy immediately.
Recipe by Keys to the Cucina at https://keystothecucina.com/2014/12/10/pizza-with-vodka-sauce-parmesan-and-arugula/