Make the vodka sauce first. To make a starchy pasta water without cooking pasta, combine 1 cup of water with ½ teaspoon of cornstarch and ¼ teaspoon salt. Bring it to a boil in a saucepan, then turn off the heat!

Heat the butter in a saucepan over medium heat. Once melted, stir in the shallots and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften. Add in the tomato paste and stir, cooking for 5 minutes. The color will darken - this is where the flavor is!

Stream in the vodka and stir, scraping the brown bits and flavor from the bottom. Stir in ½ cup of the reserved (or makeshift) pasta water. Stir in the heavy cream and parmesan, stirring until the cheese melts. Taste and season the sauce with more salt and pepper if needed. This will make a little more sauce than needed. Store it in the fridge for a few days or use it to make another pizza!

Preheat the oven to 425 degrees F. Place the puff pastry sheet on a piece of parchment paper, on a baking sheet. Poke it all over with a fork. This prevents large bubbles.

Spread the sauce on the puff pastry, leaving a 1-inch border. You don’t want too much sauce because it will make it too heavy. Just an even layer.

Sprinkle the sauce with the grated provolone. Sprinkle on some parmesan.

Brush the edges of the puff pastry with the egg wash. This is optional, but helps give that shiny, puff pastry crust.

Bake for 20 to 25 minutes, or until the puff pastry is golden and crisp.

Top with fresh basil and another sprinkle of parm. Slice and serve!