Supreme Pizza Recipe

Here’s a classic, super-savory supreme pizza you can make at home with your favorite toppings. It’s straightforward, satisfying, and built around a crisp crust, a rich, thick sauce, a blend of cheeses, and a generous mix of meats and vegetables.

Why we love this recipe

This supreme pizza strikes a good balance between indulgence and simplicity. You can customize it to your preferences, start from store-bought dough or make your own, and still end up with a pizzeria-quality pie. The key elements are:

• Sturdy but tender crust (homemade or store-bought)
• A thick, flavorful sauce that won’t make the crust soggy
• A classic cheese combination that melts evenly
• A mix of savory meats and thinly sliced vegetables
• A hot oven and a quick bake for crisp edges and melty cheese

What you’ll need

Below is a concise overview of the ingredients and components used in this recipe. Quantities are for one 10-inch pizza; double or triple as needed for larger pies or multiple pizzas.

The base

• Pizza dough: store-bought or homemade; stretch to a 10-inch round.
• Thick sauce: mix equal parts marinara and tomato paste for a spreadable, flavorful topping that won’t add excess moisture.
• Cheese: shredded low-moisture mozzarella plus grated Parmesan give classic flavor and reliable melting. Grating and shredding fresh avoids additives and gives the best texture.
• For the work surface: an even mix of coarse cornmeal and semolina helps the dough slide on and off the peel.

The meat

• Sausage: crumbled or prepped sausage pizza topping adds savory depth.
• Pepperoni and deli ham: thin-sliced pepperoni and diced ham (honey-baked or Black Forest if you like a touch of sweetness) round out the meat trio.

The veggies

• Cremini mushrooms (baby bellas): slice very thin and use raw so they cook through during baking; sauté first if you prefer thicker slices.
• Green bell pepper and red onion: slice as thinly as possible for even cooking.
• Sliced black olives: drain and pat dry before adding.
• Optional: small broccoli florets can be used sparingly if desired.

How to make it

These steps summarize the process. Follow the ingredient list and instructions below for a reliable result.

1. Preheat the oven as high as it will go (ideally about 550°F) with a rack in the center. If using a pizza stone, preheat it for best crust results.
2. Combine cornmeal and semolina, and sprinkle half on your work surface to prevent sticking.
3. Stretch the dough to a 10-inch round and place it on the prepared surface.
4. Mix marinara and tomato paste, then spread a thin, even layer over the dough, leaving a border for the crust.
5. Evenly sprinkle on the shredded mozzarella followed by the grated Parmesan.
6. Distribute the cooked or prepared sausage, pepperoni, and ham across the pizza.
7. Add thinly sliced mushrooms, bell pepper, onion, and olives.
8. Sprinkle the remaining cornmeal/semolina mixture on the peel, slide the pizza onto the preheated stone or baking surface, and bake until the crust is cooked and the cheese is bubbling—typically 6 to 10 minutes, depending on your oven.
9. Remove, slice, and serve immediately for best texture and flavor.

Pizza pro tips

Small adjustments make a big difference:

• Use a thick, concentrated sauce so the pizza doesn’t get soggy during the short bake time.
• Shred and grate cheeses yourself to avoid anti-clumping additives; balance mozzarella with Parmesan for savory complexity.
• Don’t overload the pie—too many toppings can prevent the crust from crisping.
• Work quickly when transferring the pizza to the oven. A light dusting of cornmeal/semolina or a sheet of parchment can help the pizza slide smoothly.
• If you bake in a standard home oven, preheating a pizza stone or an overturned metal sheet helps retain heat and crisp the bottom crust.

Expert tips and FAQs

More favorite pizza ideas

• Veggie supreme (a vegetable-forward version)
• Pear and Gorgonzola (for a sweet-and-salty combination)
• Prosciutto and arugula with a balsamic drizzle (bright and elegant)

Ingredients

For the pizza

• 1 6-ounce (170 g) dough ball
• 2 tablespoons (30 ml) marinara sauce
• 2 tablespoons (33 g) tomato paste
• 2 ounces (57 g) low-moisture mozzarella, shredded
• 2 tablespoons (10 g) grated Parmesan
• 2 ounces (57 g) sausage pizza topping
• 1 ounce (28 g) sliced pepperoni
• 1 ounce (28 g) sliced ham, diced
• 2 medium cremini mushrooms, thinly sliced
• 1 ounce (28 g) green bell pepper, thinly sliced
• 1 ounce (28 g) red onion, very thinly sliced
• 2 tablespoons (16 g) sliced black olives, drained and patted dry
• 2 ounces (57 g) broccoli, cut into 1/4-inch mini florets (optional)
• 2 teaspoons (10 ml) olive oil
• 1/4 teaspoon fine sea salt

For the work surface

• 1 tablespoon (12 g) coarse cornmeal
• 1 tablespoon (12 g) semolina flour

Instructions

1. Preheat the oven to 550°F (or as high as it will go) with a rack in the center. Preheat a pizza stone on that rack if you have one; otherwise an overturned half-sheet pan will work.
2. Mix the cornmeal and semolina and scatter half over your work surface.
3. Stretch the dough into a 10-inch round and set it on the prepared surface.
4. Combine marinara and tomato paste, then spread evenly over the dough, leaving a border for the crust.
5. Sprinkle the mozzarella followed by the Parmesan in an even layer.
6. Distribute sausage, pepperoni, and ham across the pizza.
7. Add mushrooms, bell pepper, onion, olives, and any optional vegetables.
8. Dust the remaining cornmeal mixture on your peel, slide it under the pizza, and transfer the pizza to the preheated stone or baking surface.
9. Bake until the crust is cooked through and the cheese is bubbly, about 6–10 minutes depending on your oven. Slice and serve immediately.

Notes

1. Use thick sauce (equal parts marinara and tomato paste) to avoid excess moisture.
2. Shred and grate cheeses yourself for best melt and flavor.
3. Thinly slice vegetables so they cook in the short bake time; sauté mushrooms if you prefer thicker pieces.
4. You can prepare toppings up to 24 hours ahead and store them refrigerated. Assemble and bake just before serving.
5. Leftovers keep for a couple of days in the fridge; reheat in a toaster oven or conventional oven to re-crisp the crust.

Nutrition

Serving: 2 (per recipe as written) — Calories: 634 kcal; Carbohydrates: 82 g; Protein: 22 g; Fat: 29 g; Fiber: 8 g; Sugar: 16 g. Nutrition information is an estimate and should be used as a guideline only.

Author

Recipe by Carolyn Gratzer Cope