Supreme Pizza

supreme-pizza
Photo by David Prince
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 738 calories
    • Fat 40 g
    • Sat Fat 14 g
    • Cholesterol 72 mg
    • Sodium 1,872 mg
    • Protein 32 g
    • Carbohydrate 62 g
    • Sugar 7 g
    • Fiber 10 g
    • Iron 4 mg
    • Calcium 599 mg

Heat oven to 450° F with a rack in the lowest position. Coat a large rimmed baking sheet with 2 tablespoons of the oil. Stretch the dough into a large oval and place on the prepared sheet. Bake until the crust is firm but still pale, 8 to 10 minutes.Remove the crust from oven and top with half the mozzarella, then the tomatoes, mushrooms, bell pepper, onion, pepperoni, the remaining half of the mozzarella, and the Parmesan. Bake until the crust is golden brown, 10 to 12 minutes more.In a large bowl, toss the arugula with the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and black pepper. Serve with the pizza.

Ingredients

  1. Check 4 tablespoons olive oil
  2. Check 1 pound whole-wheat pizza dough, at room temperature
  3. Check 8 ounces mozzarella, grated (2 cups)
  4. Check 1 14.5-ounce can diced tomatoes, drained
  5. Check 2 ounces button or cremini mushrooms, thinly sliced (1/2 cup)
  6. Check 1/2 red bell pepper, thinly sliced
  7. Check 1/2 small red onion, thinly sliced
  8. Check 2 ounces sliced pepperoni
  9. Check 1/2 cup grated Parmesan (2 ounces)
  10. Check 6 cups baby arugula (5 ounces)
  11. Check 1 tablespoon red wine vinegar
  12. Check kosher salt and black pepper

Directions

  1. Heat oven to 450° F with a rack in the lowest position. Coat a large rimmed baking sheet with 2 tablespoons of the oil. Stretch the dough into a large oval and place on the prepared sheet. Bake until the crust is firm but still pale, 8 to 10 minutes.
  2. Remove the crust from oven and top with half the mozzarella, then the tomatoes, mushrooms, bell pepper, onion, pepperoni, the remaining half of the mozzarella, and the Parmesan. Bake until the crust is golden brown, 10 to 12 minutes more.
  3. In a large bowl, toss the arugula with the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and black pepper. Serve with the pizza.