You don't see much of the supreme pizza anymore. It's either pepperoni or sausage, rarely both, and even rarer still with the perfect accompaniment of sautéed peppers and onions which blister slightly in the heat of the oven. This is a pizza, friends, one you should re-familiarize yourself with. Frozen pizzas come in supreme. Hot Pockets come in supreme. Forget the one-up: multiple-up this concept and make an actually supreme version yourself.
We tried it in the Test Kitchen using homemade dough and frozen dough, then the gamechanging moment: Assistant Contributing Editor Matt Rodbard ran out for a "bambi," or a big ball of pre-made dough from a pizza spot (Get it? Doe? Dough? Cause we didn't get it at first). This is something we all now highly recommend — when it comes to doughs, leave it to the pros. While it's not much to look at and I did technically burn the crust a little, it was to its advantage. A little char never hurt anyone, especially anyone covered in high heat-friendly toppings.
- 2 ounces sweet or hot Italian sausage (about 1/2 link)
- 1 teaspoon canola oil
- 1/2 small white onion, quartered and sliced
- 1/2 green bell pepper, cut into thin strips
- flour, for dusting
- 1 grapefruit-sized ball pizza dough, thawed if frozen
- 2/3 cup pizza sauce or other thick tomato sauce
- 4 ounces shredded mozzarella cheese
- 2 ounces pepperoni, cut into 1/2-inch dice
- Preheat a pizza stone in your oven to 475F.
- Remove sausage from casing, heat a medium skillet on medium-high heat and brown the sausage, breaking up chunks with a wooden spoon. When just cooked through, remove from heat and drain on a layer of paper towels. Return pan to the stove.
- Heat the canola oil in the skillet until very hot, then quickly sauté the onions and pepper for 2-3 minutes, stirring occasionally, and remove from heat and allow to cool slightly.
- Stretch the dough into a disc on a clean, floured surface, pushing the edges out until it looks like a pizza. Aside from a slightly thicker outer crust, the dough should be uniformly thick all around so it cooks evenly.
- Add a layer of sauce to the pizza, then sprinkle evenly with the cheese (feel free to use more than the recipe calls for, it's cheese).
- Top with pepperoni and cooked sausage, peppers and onions and transfer to the pizza stone using a pizza peel (but a cutting board will work in a pinch).
- Bake for 15 minutes, or until cheese is melted and bubbly and crust is fully cooked.
- Carefully remove from oven, cut into slices and serve.
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