Supreme Pizza

In my quest to use up all the yeasted bread before Passover, I pulled the remaining pizza crust out of the freezer (I made two and froze one) and we had pizza the other night. I had forgotten how wonderful homemade pizza is (and even better now that we have a stone!).


1 8-ounce can tomato sauce
1 tablespoon italian spices
1 teaspoon oregano
1 teaspoon chopped garlic
1/2 teaspoon dried onion
pinch sugar
1/2 teaspoon or so salt
1/2 teaspoon onion powder
1 1/2 teaspoons anchovy paste

Simmer 30 minutes or so.


1/4 cup each: bell pepper, onion, black olives, jalepenos
1/2 cup mushrooms
pepperoni to cover all but 1" of crust
6-7 ounces mozzarella or italian cheese blend

Shape pizza crust (or use already made and roll it out). Top with sauce (I used half; you might need more. If your crust is large, increase the amount of other ingredients), then cheese. Add your rings of pepperoni, then top with all the rest. If you are using a pizza peel to transfer this to the oven, make sure to put more flour in the middle or it will get stuck (don't ask how I know this) and you will have to worm it off into a deformed ... pizza, using a spatula. Bake at the highest temperature your oven goes to for 4 minutes, then turn and give it another 5-7 minutes. Unless your pizza crust has other directions, in which case you should follow them. This fed 2 of us.


  1. That looks so scrumptious that you've made me hungry.

  2. I love a supreme pizza like this!

  3. Mary,

    Thanks! It was really incredible!


    You and me both!


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