The Ultimate Supreme Pizza

Pepperoni, peppers, onions, mushrooms, olives and cheese are all heaped on top of our classic pizza dough for unbeatably hearty slices. While the question of what exactly makes a pizza “supreme” can be debated, an indisputable fact remains: this is a pretty amazing pizza.

The name “supreme pizza” is a less-than-descriptive term. One could argue that supreme pizza has made enough of a name for itself that it doesn’t need to be informative – everyone knows that it’s got mushrooms, peppers, sausage, onions, pepperoni, cheese and tomato sauce. Except… Pizza Hut’s has ground beef, Domino’s uses all of those ingredients but calls it Deluxe and our recipe here forgoes the sausage.

While places started serving supreme pizzas in the early 1960s – Shakey’s, America’s first pizza franchise, served a Portland Supreme with salami and peppers, and an Oklahoma restaurant advertised a supreme pizza covered in meat – things didn’t begin to standardise until Pizza Hut got involved. The Hut’s “Pizza Supreme” debuted in the late 1960s and has stayed much the same since, inspiring pizza makers around the country to add a version to their menus.

Some vegetables are more standard than others – expect to see peppers and mushrooms before you encounter spinach and banana peppers – and meats are usually pepperoni, sausage and bacon. While ours is not too far from the classic supremes of the 1960s, we chose to elevate a few ingredients: taste and texture, we use olives – preferably Castelvetranos, a buttery sweet green olive from Sicily. We also packed in the veggies – roasted peppers, onions and mushrooms – and went for just one meat, pepperoni. As for cheese, we prefer fresh mozzarella, which makes for a lighter pizza, as opposed to a mound of low-moisture mozzarella shreds.

If your idea of supreme pizza looks a little different than ours, we encourage you to experiment. Simply use our roasting instructions below as a guide for other seasonal vegetables, pick up your favourite kind of olive, and add in or substitute beef, bacon, tofu crumbles, or sausage for pepperoni.

Difficulty

Servings

Four 12-inch (30-cm) pizzas

Prep Time

40 minutes

Cook Time

60 - 90 seconds

By Ooni HQ

Note

If making your own dough, you’ll need to set aside 4 to 5 hours before starting to cook. Check out our Classic Pizza Dough recipe for tips and techniques.

Method

1. Preheat your oven to 340°C, checking the temperature with an infrared thermometer.

2. For the peppers and onions, slice both into thin strips, about a 1cm wide.

Toss with olive oil and salt, then place on a baking sheet.

3. Place the baking sheet in the oven and roast the peppers and onions; remove and stir occasionally with a spatula cooking until soft and slightly browned, for about 8 minutes.

Let cool.

4. For the roasted mushrooms, thinly slice the baby bella mushrooms.

Toss with olive oil and salt, place on a baking sheet and roast in the oven.

5. Remove the baking sheet occasionally and stir with a spatula.

Cook until soft and slightly browned, for about 8 minutes. Let cool.

Tip: If you want to cook your peppers and onions or mushrooms on your stovetop, simply heat the olive oil over high heat in a medium saute pan, add the peppers, onions and salt (or mushrooms and salt) to the pan and cook until softened.

6. When you’re ready to cook your pizza, increase the temperature (or, if you used the stovetop, fire up the oven), aiming for 450°C to 500°C on the stone baking board inside.

(Again, use an infrared thermometer to quickly and accurately check the temperature of the stone.)

7. Place a dough ball on your lightly-floured work surface.

Push the air from the centre out to the edge using your fingers. Stretch the dough out into a 30-cm round base; keep the dough on the countertop, or lay the stretched dough over your lightly-floured pizza peel.

8. Top with a quarter of the tomatoes (about 60 grams).

9. Then add 60 grams of fresh mozzarella.

Next add 40 grams pepperoni, 20 grams peppers and onions

10. Then follow up with roasted mushrooms and olives.

11. Finish with a sprinkle of parmesan cheese.

12. Cook your pizza for 60 to 90 seconds, turning every 20 seconds to ensure an even cook.

13. Remove from the oven, slice, serve and enjoy! Repeat the process for the remaining 3 pizzas.

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

Equipment

Ingredients

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The Ultimate Supreme Pizza

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