When it comes to loaded pizza, nothing beats a supreme pizza—but only if it’s done right. Not every topping belongs on one pie, and too many can turn your crust into a soggy mess. This recipe brings balance back to the supreme. It’s bold, flavorful, and customizable without going overboard.
Whether you’re hosting a Friday night dinner, feeding picky eaters, or just craving something better than takeout, this supreme pizza nails it. You’ll get a crisp crust, melty cheese, and a lineup of toppings that hit every flavor note—savory, salty, spicy, and a touch of sweetness from the veggies.
No pizza stone? No problem. This version works great with a standard baking sheet or cast-iron skillet. Let’s get into it.
Table of Contents
Why You’ll Love This Supreme Pizza
➲ Balanced toppings — no topping overload, just the right mix
➲ Ready in under an hour (including dough if using store-bought)
➲ Melty, crispy, satisfying — everything a real pizza should be
➲ Customizable — swap meats, veggies, or cheese easily
➲ Freezer-friendly — prep ahead and bake later
Ingredients
For the Dough (or use 1 lb store-bought pizza dough):
• 2 ¼ tsp active dry yeast (1 packet)
• ¾ cup warm water (110°F / 43°C)
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp olive oil
For the Sauce (or ½ cup jarred pizza sauce):
• 1 tbsp olive oil
• 1 garlic clove, minced
• ¾ cup crushed tomatoes (canned)
• ½ tsp dried oregano
• ½ tsp sugar
• Salt and pepper to taste
For the Toppings:
• 1 cup shredded low-moisture mozzarella
• ½ cup cooked Italian sausage, crumbled
• 10 slices pepperoni
• ¼ cup green bell pepper, thinly sliced
• ¼ cup red onion, thinly sliced
• ¼ cup black olives, sliced
• ¼ cup mushrooms, sliced
• 2 tbsp chopped banana peppers or pickled jalapeños (optional)
Substitution Tips:
• Use pre-shredded cheese for convenience, but fresh melts better
• Vegetarian? Swap meats for extra mushrooms or marinated artichokes
• No crushed tomatoes? Tomato paste + water works too (2 tbsp paste + ½ cup water)
Step-by-Step Instructions
➲ Make the Dough (if not using store-bought):
• In a mixing bowl, combine yeast and warm water. Let sit for 5 minutes until foamy.
• Add flour, salt, and olive oil. Mix until dough comes together.
• Knead on a floured surface for 8–10 minutes until smooth.
• Place in an oiled bowl, cover, and let rise for 30–40 minutes until doubled.
➲ Make the Sauce:
• Heat olive oil in a small saucepan. Add garlic and sauté for 30 seconds.
Add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes.
• Taste and adjust seasoning. Set aside.
➲ Preheat and Prep:
• Preheat oven to 475°F (245°C). 3.If using a baking steel or stone, place it in the oven now.
• Lightly grease a baking sheet or pizza pan with olive oil.
➲ Shape the Dough:
• On a floured surface, stretch or roll dough into a 12-inch circle or oval.
• Transfer to prepared pan. If it shrinks back, let it rest 5 minutes and try again.
➲ Assemble the Pizza:
• Spread a thin layer of sauce over the dough (don’t overload).
• Sprinkle mozzarella evenly.
• Layer toppings: start with meats, then veggies. Don’t pile too high.
➲ Bake:
• Bake for 12–15 minutes, until crust is golden and cheese is bubbling with brown spots.
• Cool for 5 minutes before slicing.
Pro Tips
➲ Go light on sauce to prevent sogginess. You only need a thin, even layer.
➲ Partially cook vegetables like mushrooms or onions if you want less moisture and more browning.
➲ Use a hot oven — 475°F minimum — to get a crisp bottom and browned cheese.
➲ Let the pizza rest for 5 minutes before slicing so the cheese doesn’t slide.
➲ Finish with a drizzle of olive oil or chili flakes for added flavor and presentation.
FAQs
➲ Can I prep this ahead of time?
Yes. You can shape the dough and partially bake the crust for 5 minutes, then cool and freeze. Assemble toppings fresh when ready to bake.
➲ How do I store or reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in a 375°F oven for 5–8 minutes for best texture.
➲ Can I make it gluten-free?
Yes. Use your favorite gluten-free pizza dough—either store-bought or homemade. All the toppings are naturally gluten-free.
➲ What can I use instead of sausage or pepperoni?
Try cooked ground beef, turkey pepperoni, roasted chicken, or even grilled zucchini for a veggie twist.
Conclusion
A real supreme pizza isn’t just about tossing every topping in your fridge onto a crust—it’s about balance. With this supreme pizza recipe, you get bold flavor without the chaos. Perfectly layered, easy to customize, and faster than delivery, this is the kind of pizza that earns its name.
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Tried it? Drop a comment below, rate this supreme pizza, or tag me on Instagram @hdrecipe.co with your supreme pizza creation.
