How to Make Homemade Supreme Pizza
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A classic thin crust Supreme Pizza made with organic ingredients. Pizza night just got a whole lot better! Learn how to make homemade Supreme Pizza and get my favorite organic ingredients so you can enjoy pizza more than once a week!
If you love pizza, check out some of my other favorite recipes like Supreme Pizza Pot Pie, Napoli Pizza, or my Pizza Toast!
Table of Contents
Thin crust topped with traditional supreme pizza toppings like sauce, mozzarella, green bell peppers, red onions, meat, and olives. This homemade supreme pizza is an organic version of your favorite pie! You'll love this recipe because you can easily make this at home and enjoy pizza any night of the week!
In this post I am going to show you how to make homemade Supreme Pizza. If you didn't know, pizza is one of my all time favorite things to eat! And I actually consider it healthy, while many people don't. How is pizza healthy? It is healthy if you are making your own homemade pizza from scratch with organic ingredients and balancing it with fresh veggies and protein. So, that's what I do!
I have been making pizzas for a long time. I even worked at a pizza place in high school, slanging pizzas every day after school. So, I've had a lot of practice making, topping, and baking pizzas. And, Supreme Pizza is one of the most classic pizzas. I love making Supreme Pizza as it's loaded with protein and lots of veggies. I'm using my classic Thin Crust Pizza Dough recipe for the crust, and entirely organic toppings!
Why You'll Love This Recipe
Twist on a Classic: I use organic summer sausage in place of the more processed classic pepperoni on this pie.
Healthy Pizza: As I mentioned above, I consider this Supreme Pizza healthy as I'm using completely organic ingredients and this pie has healthy carbs, protein, and veggies so it's a complete meal!
Quick and Easy: This recipe is easy, once you make the dough, then you just top your pizza and you have homemade pizza in less than 30 minutes.
Ingredients
Pizza Dough: I use my Homemade Thin Crust Pizza Dough for this recipe. This makes 2 small pizzas.
Tomato Sauce: You can use your favorite organic tomato or marinara sauce. I always use a tomato basil sauce.
Mozzarella: My favorite is Organic Valley Mozzarella and I prefer to grate my own. Read my article 5 Reasons to Grate Your Own Cheese for the benefits.
Green Bell Peppers: I think organic green bell peppers have the most classic flavor for pizza, but you can use any color you like.
Red Onion: I prefer organic red onion on this pizza, but yellow or white works too.
Sausage: I use Organic Prairie Summer Sausage as this is a cross between pepperoni and sausage, so you only need this!
Black Olive: Use organic black olives for the most classic flavor.
Parmesan: I prefer to buy organic parmesan and grate it on myself!
Tools Needed
Pizza Stone (or baking sheet)
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Step by Step Instructions
Step 1
To make the dough: Add yeast, cane sugar, ¼ cup water and let sit for 5 minutes or until bubbly. Add flour, salt, remaining ½ cup plus 1 tablespoon water and olive oil and mix with your hands until it comes together. No need to knead it or make it really smooth. Cover with plastic wrap and let rise for 24 to 30 hours at room temperature. Move to the fridge and use within 7 days.
Step 2
To make the pizza: Preheat the oven to 550°F and place pizza stone inside. Or, alternatively line a baking sheet with parchment paper if not using pizza stone.
Step 3
Divide pizza dough into two portions. On a floured surface, roll out or use your hands and stretch the pizza dough. Generously flour your pizza peel. Or alternatively, if using the baking sheet, grease the parchment paper very well with olive oil and a sprinkle of flour.
Step 4
Place pizza dough on pizza peel or baking sheet. Top with sauce going all the way to the edges edges (trust me here, as it bakes in!). Next top with three-quarters of the cheese, sausage, bell peppers, onions, and olives. Top with the remaining cheese.
Step 5
Bake for 10 to 12 minutes, or until the cheese is bubbly and lightly browned. Remove from oven and allow to rest for a few minutes. Top with fresh grated parmesan.
Baker's Tips
- Make your pizza dough at least 24 to 48 hours in advance of when you plan to make the pizza. I know this may seem annoying, but trust me it's worth it!
- You can bake this pizza on a baking sheet with parchment paper, on a pizza stone, or even if your pizza oven.
- This recipe is for two 8-inch pizzas. If you only want one, then half the amount of toppings and store the other dough in the fridge.
- Don’t over sauce your pizza. It seems like you may not be putting enough sauce on, but trust me this dough cannot handle a ton of sauce or it becomes soggy. So, the key to crispy and chewy dough is less sauce!
- Don't put too much cheese on your pizza. I know, it's difficult to do as you just think the more the better. If you put too much cheese on top of your pizza, it can become soggy because this pizza is on the smaller side and it doesn't bake for very long.
- You can use pepperoni in place of summer sausage.
- You can reheat extra pizza in the oven or in your air fryer for easy leftovers!
FAQ's
It will last for up to a week in the fridge. So, you can make it a day or two in advance! You can also store the extra dough in the fridge if you're only making one pizza.
Yes, if you prefer to use classic pepperoni in place of summer sausage you can do that. My favorite is Organic Valley!
Craving More?
Homemade Supreme Pizza
Equipment
- Half Sheet Pan (or pizza stone or pizza oven)
Ingredients
Pizza Dough
- 6 grams active dry yeast
- ½ teaspoon cane sugar
- ¼ cup warm water
- 255 grams 00 flour
- 1 ½ teaspoons fine salt
- ½ cup warm water (heaping)
- 2 teaspoons extra virgin olive oil
Toppings
- ½ cup tomato basil sauce
- 1 ½ cups grated mozzarella cheese
- 20 slices Organic Valley Summer Sausage
- ½ green bell pepper (sliced)
- 4 slices red onion (diced)
- 16 black olives (sliced)
Instructions
- To make the dough: Add yeast, cane sugar, ¼ cup water and let sit for 5 minutes or until bubbly. Add flour, salt, remaining ½ cup plus 1 tablespoon water and olive oil and mix with your hands until it comes together. No need to knead it or make it really smooth.
- Cover with plastic wrap and let rise for 24 to 30 hours at room temperature. Move to the fridge and use within 7 days.
- To make the pizza: Preheat the oven to 550°F and place pizza stone inside. Or, alternatively line a baking sheet with parchment paper if not using pizza stone.
- Divide pizza dough into two portions. On a floured surface, roll out or use your hands and stretch the pizza dough. Generously flour your pizza peel. Or alternatively, if using the baking sheet, grease the parchment paper very well with olive oil and a sprinkle of flour.
- Place pizza dough on pizza peel or baking sheet. Top with sauce going all the way to the edges edges (trust me here, as it bakes in!). Top with three-quarters of the cheese, sausage, bell peppers, onions, and olives. Top with the remaining cheese.
- Bake for 10 to 12 minutes, or until the cheese is bubbly and lightly browned.
- Remove from oven and allow to rest for a few minutes. Top with fresh grated parmesan.
- Serve immediately.
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