When it comes to favourite pizza toppings it’s hard to go past a classic supreme pizza fully loaded with meat, vegetables and mozzarella cheese. It’s certainly got a bit of everything and is great for feeding a crowd. This is my version of supreme pizza and it’s on the menu almost every week in our house. I love to use pepperoni and ham for the meats, and a mix of onion, bell pepper / capsicum, olives, mushrooms and pineapple for the veggies. Of course, you can easily add or remove toppings to include your favourites. But if you haven’t tried pineapple on your pizza yet do me a favour and actually give it a go before you judge it! I love making homemade pizza with my favourite two ingredient dough (Greek yoghurt and flour). It’s so easy to make and the whole thing can be ready in 30 minutes. You can roll the dough out into three mini bases (personal pizzas anyone?) or one large base to share. Then load it up and bake until the cheese is melted and golden brown. Simple!
Why you’ll love this recipe…
Absolutely delicious. Super easy. Quick dinner option. Can customise to your taste. Will be ready faster than a delivered pizza.
What’s on a Supreme Pizza?
While supreme pizza toppings differ depending on what pizza shop you go to, most have a hearty mix of meat and vegetables. In terms of meats you’ll find most supreme pizzas have pepperoni, then a mixture of either ham, bacon, sausage or ground beef. Most supreme pizzas have similar vegetable toppings, including onion, bell peppers / capsicum, olives and mushrooms. Pineapple is a controversial pizza topping, but here in Australia it is standard with all supreme pizzas. I love it, and always include it, but if you’re a staunch “no pineapple on my pizza” believer, just leave it off!
How do you layer pizza toppings?
Ever had a pizza loaded with toppings that all seem to fall off immediately after the first bite? It’s the worst! The order in which you layer your pizza toppings certainly helps make sure they stay on your base. When I’m making supreme pizza here’s the order I like to add the toppings:
Tomato Paste Onion Bell Pepper / Capsicum Pepperoni Ham Mushroom Olives Pineapple Mozzarella Cheese
I find this order helps keep everything together. Also make sure you spread everything out evenly across the base, not just in the centre. Lastly, let your pizza cool for a few minutes before cutting it. This makes a big difference in ensuring the toppings don’t all slide off.
What temperature do you cook homemade pizza on?
I find that pizza cooks best at 200C / 390F. It will take 15 - 20 minutes to cook completely, and you’ll know it’s ready when the base is crispy and the cheese is melted and golden brown.
Do you need a pizza stone to make pizza?
Absolutely not. In fact, for this recipe I recommend only using a baking tray over a pizza stone. The reason is that the two ingredient dough gets quite sticky and it hard to move once it’s loaded with toppings. To make things easier, simply place your bases on a baking tray lined with a silicone mat or baking paper and top your pizzas from there.
How to Make Supreme Pizza - Step by Step
Preheat the oven to 200C / 390F and line 2 baking trays with silicone mats or baking paper. Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.
Cut dough into three even pieces and roll out into mini pizza bases.
Place the bases on top of baking trays. Spread tomato paste evenly on top of each base, then assemble each base with toppings, in order of onion, bell pepper / capsicum, pepperoni, ham, mushroom, olives, pineapple and mozzarella. Distribute the toppings evenly across the three bases.
Bake for 15 minutes, or until the base is crisp and the cheese is melted and golden. Cut each pizza into even slices and serve hot.
STORAGE ADVICE
If you have any leftover pizza, store it in an airtight container in the fridge for up to 2 days. Reheat in the oven or the microwave, or enjoy cold.
TOP TIPS
Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right! You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out and top it! Instructions are for three mini pizzas but you can easily make this into one large pizza simply by rolling out the dough into one large base. Feel free to add or subtract toppings to include your favourites. Make sure you assemble the pizzas on the baking trays. The dough is very flimsy and if you load it up and then try to move it, you’ll probably end up with a smushed base! While I’ve placed measurements for the ingredients I NEVER weigh out pizza toppings and you don’t need to be super particular about this. Grab a handful of pepperoni and ham, and cut up some veggies to sprinkle on top.
MORE TWO INGREDIENT DOUGH RECIPES
Roast Pumpkin Pizza Garlic Knots Pizza Scrolls Quick and Easy Cinnamon Scrolls Ham and Cheese Scrolls Apple Cinnamon Rolls Cheese and Vegemite Scrolls Quick and Easy Yoghurt Flatbread OR see all Two Ingredient Dough Recipes
If you’ve made this Supreme Pizza I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes. Flour - If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder. So if you use 1 & ½ cups of flour for your dough, you’ll need 3 teaspoons of baking powder.
Cooking Tips -
Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!
You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out and top it! Instructions are for three mini pizzas but you can easily make this into one large pizza simply by rolling out the dough into one large base.Feel free to add or subtract toppings to include your favourites. I’ve put amounts for the toppings but I NEVER weigh out my toppings for pizza. I just grab handfuls of this and that and load it up. You don’t need to be too particular about it.
Make sure you assemble the pizzas on the baking trays. The dough is very flimsy and if you load it up and then try to move it, you’ll probably end up with a smushed base!
