Veggie Supreme Pizza
This Veggie Supreme Pizza recipe from ThursdayNightPizza.com will remind you of your favorite pizza delivery order—but fresher and tastier. Feel free to play around with different vegetables and cheeses, and save time by using store-bought dough and sauce.
Makes: 1 (12- to 14-inch) pizza
Cost: $10
Equipment
- Cutting board and knife
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
- Rolling pin (optional)
Ingredients
- 1 (14- to 16-ounce) ball pizza dough (I especially love my 1-hour dough, thin-crust, or overnight dough here, but any regular pizza dough will be great!)
- ½ cup Super-Easy Marinara Sauce (or store-bought marinara sauce)
- 2 tablespoons finely chopped fresh basil and oregano (half and half, or all basil)
- 1 cup shredded low-moisture mozzarella cheese
- ¼ medium red onion, thinly sliced
- 3 medium cremini mushrooms, stemmed and thinly sliced
- ½ green bell pepper, stemmed, seeded, and thinly sliced
- ¼ cup sliced black olives
- ½ medium Roma (or similar) tomato, chopped
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
- Spread the sauce on the dough, leaving a ½-inch border all around, then sprinkle with the chopped fresh herbs and half of the cheese. Add the remaining toppings in this order: onion, mushrooms, bell pepper, olives, remaining cheese, and tomato. Season with a pinch of salt and a few grinds of black pepper.
- Transfer the pizza to the oven and bake until the crust is golden around the edges and evenly browned on the bottom—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the veggie pizza from the oven and let it rest for a couple minutes, then slice and serve.