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Here’s a classic, super-savory supreme pizza recipe with all your favorite toppings. It’s quick, easy, and satisfying to make at home.

a supreme pizza on a cutting board
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Why we love this recipe

Sometimes you want to go big and go home. That’s where this supreme pizza recipe comes in. Made with all the classic toppings right in your own oven, it’s indulgent-feeling while still managing some balance and restraint. You’ll:

  • Start with homemade dough, if you like (or not! no judgment)
  • Spread on some thick, super-flavorful sauce
  • Sprinkle on the perfect blend of cheeses
  • Add meat meat meat and razor-thin veggies
  • Bake to perfection and serve with minimal fuss

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

ingredients in bowls

The base

  • You can start with purchased pizza dough or make your own. I’ve linked my favorite recipe for New York-style crust below. This recipe works with any size and style of pizza you’d like to make.
  • You’ll make a nice, thick sauce by stirring together equal parts marinara and tomato paste. This gives you tons of flavor and no unwanted moisture.
  • A combination of shredded low-moisture mozzarella and good-quality grated parmesan provides a gently amplified version of that classic cheese pizza vibe. This combo is easy to work with as long as you don’t overdo it. Shred and grate the cheeses yourself to avoid additives that will prevent your pizza from tasting and behaving its best.
  • An equal mixture of cornmeal and semolina flour works beautifully to help your pizza slide onto and off of the peel.

The meat

  • Here’s how to make really good sausage pizza topping. It’s easy, and you can do it well in advance (and even freeze it) if you like.
  • Sliced pepperoni and ham from the deli section complete the supreme pizza meat trifecta. I use honey baked or black forest ham for the tiniest hint of barely-perceptible sweetness to offset all the savory elements. You can add sliced meatballs if you happen to have some left over — I typically don’t.

The veggies

  • Cremini mushrooms (baby bellas) are low in moisture and high in flavor. My preferred method is to slice them razor-thin and use them raw. Thin slices cook nicely in the time it takes to bake the pizza. If you prefer thicker slices, sauté the mushrooms in advance.
  • Green pepper and red onion, sliced very thin, feel imperative on a supreme pizza, as do good old sliced black olives from a can, drained well. Of course, no topping is ever really imperative — so omit or swap as you see fit.

How to make it

Here’s an overview of what you’ll do to make a fabulous supreme pizza. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. Prep your work surface, stretch the dough, and spread on some sauce.
  2. Evenly sprinkle with the cheeses.
  3. Add the meats and veggies.
  4. Bake until dough is cooked through, then slice and serve right away. That’s it!

Pizza protips

Here are a few secrets to success with homemade pizza.

  • You can use purchased or homemade pizza dough. Here’s my favorite recipe for New York-style crust. It makes two 14-inch pies or four 10-inch pies.
  • Use thick sauce. Mixing one part marinara with one part tomato paste creates a spreadable, rich-tasting sauce that won’t slosh around.
  • A combination of shredded low-moisture mozzarella and really good grated parmesan adds tons of flavor and classic cheesy vibes. If you’d like to work with fresh mozzarella, keep in mind that it adds a lot of moisture, and use it sparingly.
  • Top your pizzas judiciously. If you share my more-is-more inclinations, this can be harder than it sounds. But it’s important to exercise a bit of restraint to yield the best possible pizzas.
  • Transferring your pizza onto a peel and into the oven takes a bit of practice, and that’s okay. You can use a mixture of cornmeal and semolina flour or, if baking in a regular home oven, a piece of parchment. The process gets easier over time. I recommend this metal peel or this wooden one.
  • If using your oven, crank it up as high as it goes (typically 500-550°F), with a rack in the center. Consider investing in a pizza stone, which retains heat like a dream and helps you create crisp, tender crust.
  • If you’re looking for a countertop pizza oven, I recommend the Breville Smart Oven Pizzaiolo. It’s pricey and takes up quite a bit of counter space, but it gets much hotter than a home oven and really enables you make pro-level pizza at home.

Expert tips and FAQs

What does supreme pizza mean, anyway?

As with many American food traditions, this term has somewhat nebulous roots that ended up being co-opted by the corporate world. At many pizza places, “supreme” has long meant “with all the toppings we offer.” In the late 1970s, Pizza Hut popularized a pizza of this name with pepperoni, seasoned pork, beef, mushrooms, green pepper, and onions.

Can I make this recipe in advance? What about leftovers?

If making your own dough, you’ll need to start at least 24 hours in advance. You can prep the toppings up to about 24 hours in advance if you like. Assemble and bake the pizza right before serving.

Leftovers will keep in an airtight container in the fridge for a couple of days. By far my favorite way to reheat and re-crisp pizza is in the toaster oven. You can use a regular oven if that’s what you’ve got.

More favorite pizza recipes

slices of supreme pizza on a plate and cutting board

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a supreme pizza on a cutting board
5 from 2 votes

Supreme Pizza Recipe

By Carolyn Gratzer Cope
Here's a classic, super-savory supreme pizza recipe with all your favorite toppings. It's quick, easy, and satisfying to make at home. Quantities listed here are for one 10-inch pie (which feeds one to two people). Double them for a large pie.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
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Ingredients 

For the pizza

  • 1 6- ounce 170-gram dough ball
  • 2 tablespoons (30 ml) marinara sauce
  • 2 tablespoons (33 grams) tomato paste
  • 2 ounces (57 grams) low-moisture mozzarella cheese, shredded
  • 2 tablespoons (10 grams) grated parmesan cheese
  • 2 ounces (57 grams) sausage pizza topping
  • 1 ounce (28 grams) sliced pepperoni
  • 1 ounce (28 grams) sliced ham, diced
  • 2 medium cremini mushrooms, sliced ?-inch thick
  • 1 ounce (28 grams) green bell pepper, sliced ?-inch thick
  • 1 ounce (28 grams) red onion, sliced 1/16-inch thick
  • 2 tablespoons (16 grams) sliced black olives, drained and patted dry
  • 2 ounces (57 grams) broccoli, cut into ¼-inch mini florets
  • 2 teaspoons (10 ml) olive oil
  • ¼ teaspoon fine sea salt

For the work surface

  • 1 tablespoon (12 grams) coarsely ground cornmeal
  • 1 tablespoon (12 grams) semolina flour

Instructions 

  • Preheat oven to 550°F (or as high as it goes) with a rack in the center. If you have a pizza stone, preheat it on the center rack. (If not, you can use an overturned half sheet pan.)
  • Stir together the cornmeal and semolina flour. Distribute half of the mixture over your work surface.
  • Stretch the dough into a 10-inch round and place on prepared work surface.
  • Stir together the marinara sauce and tomato paste, then spread evenly over dough, leaving a border around the circumference.
  • Sprinkle on the mozzarella and then the parmesan in an even layer.
  • Distribute the sausage, pepperoni, and ham over the pizza.
  • Distribute the sliced mushrooms, bell pepper, onion, and olives over the pizza.
  • Sprinkle remaining cornmeal mixture over peel. Nudge peel under pizza and use it to transfer pizza to preheated stone.
  • Bake until dough is cooked through, about 6 to 10 minutes depending on your oven.
  • Slice and serve right away.

Notes

  1. You can start with purchased pizza dough or make your own. I've linked my favorite recipe for New York-style crust above. This recipe works with any size and style of pizza you'd like to make.
  2. You'll make a nice, thick sauce by stirring together equal parts marinara and tomato paste. This gives you tons of flavor and no unwanted moisture.
  3. A combination of shredded low-moisture mozzarella and good-quality grated parmesan provides a gently amplified version of that classic cheese pizza vibe. This combo is easy to work with as long as you don't overdo it. Shred and grate the cheeses yourself to avoid additives that will prevent your pizza from tasting and behaving its best.
  4. An equal mixture of cornmeal and semolina flour works beautifully to help your pizza slide onto and off of the peel.
  5. Sliced pepperoni and ham from the deli section join the sausage to complete the supreme pizza meat trifecta. I use honey baked or black forest ham for the tiniest hint of barely-perceptible sweetness to offset all the savory elements. You can add sliced meatballs if you happen to have some left over — I typically don't.
  6. Cremini mushrooms (baby bellas) are low in moisture and high in flavor. My preferred method is to slice them razor-thin and use them raw. Thin slices cook nicely in the time it takes to bake the pizza. If you prefer thicker slices, sauté the mushrooms in advance.
  7. Green pepper and red onion, sliced very thin, feel imperative on a supreme pizza, as do good old sliced black olives from a can, drained well. Of course, no topping is ever really imperative — so omit or swap as you see fit.
  8. If making your own dough, you'll need to start at least 24 hours in advance. You can prep the toppings up to about 24 hours in advance if you like. Assemble and bake the pizza right before serving.
  9. Leftovers will keep in an airtight container in the fridge for a couple of days. By far my favorite way to reheat and re-crisp pizza is in the toaster oven. You can use a regular oven if that's what you've got.

Nutrition

Serving: 2, Calories: 634kcal, Carbohydrates: 82g, Protein: 22g, Fat: 29g, Fiber: 8g, Sugar: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Pizza
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

Hungry for More?
Subscribe to Umami Girl's email updates, and follow along on Instagram.
Please enable JavaScript in your browser to complete this form.

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About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

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