Veggie Supreme Pizza
This veggie supreme pizza walks the line between indulgence and culinary restraint. It's vibrant and satisfying, with tons of flavor and freshness. Quantities listed here are for one 10-inch pie (which feeds one to two people). Double them for a large pie.
Servings: 1 10-inch pizza
Calories: 546kcal
Ingredients
- 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 medium cremini mushrooms sliced ⅛-inch thick
- 1 ounce (28 grams) green bell pepper, sliced ⅛-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 sliced mushrooms, bell pepper, onion, and olives over the pizza.
- In a medium mixing bowl, stir together the broccoli, olive oil, and salt until evenly coated. Distribute broccoli over 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
- 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.
- 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. If it's important to you that this recipe be vegetarian, be sure to use a parmesan not made with animal rennet.
- 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.
- You'll cut the broccoli into very small (¼- to ½-inch) florets and toss them with olive oil and salt. This method allows them to get a bit charred and perfectly crisp-tender in the time it takes to cook the pizza, without having to parboil in advance. It also prevents the broccoli from weighing down your slice.
- An equal mixture of cornmeal and semolina flour works beautifully to help your pizza slide onto and off of the peel.
- 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.
Nutrition
Calories: 546kcal | Carbohydrates: 81.9g | Protein: 20.5g | Fat: 15.5g | Fiber: 9.8g