Start by preparing the vodka sauce.

In a saucepan over medium heat, heat a tablespoon of olive oil and two tablespoons of butter. Add three minced garlic cloves and, if you like some heat, about half a teaspoon of red pepper flakes. Sauté for about 30 seconds until fragrant.

Pour in half a cup of vodka and let it simmer for 5 to 7 minutes to cook off the alcohol and reduce slightly. Then, stir in a 14-ounce can of crushed tomatoes and let it simmer for another 10 minutes.

Reduce the heat and mix in half a cup of heavy cream. Season the sauce with salt and pepper to taste, and let it simmer for 5 more minutes. If you prefer a smoother sauce, you can blend it with an immersion blender.

While the sauce is cooking, preheat your oven to 400°F (200°C).

Slice a loaf of French bread in half lengthwise and place both halves on a baking sheet, cut side up. Brush the cut sides lightly with olive oil or melted butter to help them crisp up. Toast the bread in the oven for about 5 minutes, just until the surface is slightly golden and firm.

Once the bread is toasted, spoon a generous layer of vodka sauce over each half. Top the sauce with shredded mozzarella cheese and arrange pepperoni slices over the cheese. If you like, sprinkle some grated Parmesan cheese on top for extra flavor.

Return the assembled pizzas to the oven and bake for 10 to 12 minutes, or until the cheese is melted, bubbly, and just starting to brown. For a crispier top, you can broil them for 1 to 2 minutes, keeping a close eye to avoid burning.

 Once done, remove the pizzas from the oven, garnish with fresh basil if desired, and let them cool slightly before slicing. Serve warm and enjoy!