Audrey Johns’ Supreme Pizza
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“Ask your family if they want a vegetarian pizza and they may say no. But if you offer to make a Supreme Pizza, they will cheer. Truth be told, it’s the perfect combo of vegetables and meaty goodness. It’s all in the delivery—that’s how you get your family to eat more veggies.
If you don’t use up all your toppings, add them to a freezer bag and toss it in the freezer. You’ll have them chopped and ready for the next time you make this pizza.”
- 1 ball Perfect Pizza Dough
- 1/2 cup Perfect Pizza Sauce
- 1/3 cup grated mozzarella cheese
- 1 small tomato, sliced
- 1/4 cup sliced mushrooms
- 1/2 bell pepper, sliced into rings
- 1/4 onion, thinly sliced
- 2 tablespoons sliced black olives
- 1/2 pound Italian turkey sausage, casing removed
- 2 tablespoons turkey pepperoni
- (For a vegetarian pizza: Swap in 1/4 cup sliced artichoke hearts for the sausage and pepperoni)
Preheat the oven to 500°F. Roll out the pizza dough as directed.
In a small skillet, cook the sausage over medium heat, crumbling it as it cooks, about 10 minutes. Drain on paper towels to remove some of the fat.
Spoon the sauce onto the dough. Sprinkle on the cheese and top with the remaining ingredients.
Place the pizza in the oven or slide it from the pizza peel or paddle onto the hot pizza stone. Bake for 10 minutes, watching closely. If one side browns faster than the other, turn it halfway through. When the cheese has melted and the crust is golden, remove the pizza from the oven and let it sit for 3 minutes on the hot pan to continue cooking the bottom crust. If using a pizza stone, use the peel or paddle to remove the pizza to a cool countertop or cutting board.
Use a pizza wheel or scissors to cut the pizza into eight slices.
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