Thin Crust Supreme Pizza
Easy homemade thin crust three cheese supreme pizza recipe. This flavor packed pizza is topped off with a variety of classic pizza topping vegetables and meat, from bacon to peppers, mushrooms and more! A perfect addition to any pizza night or game day menu!
The best way to guarantee pizza turning out exactly as you want it is to make it yourself. We have our typical go-to pizza place in town but the results are all over the place. As with any restaurant, I’m sure it comes down to who is making the food, how busy it is etc. One time it might be perfect and another it might be seriously lacking in the topping department or over cooked. There’s just no telling how it’ll turn out. When given the opportunity to make my own pizza or order out, I’ll always prep ahead and make it myself. The results are consistent and the customizations are endless!
Whether you’re planning for pizza Friday, family game night, watching your favorite team or any day that ends in y… this homemade thin crust three cheese supreme pizza is hands down an absolute must make!
There are so many variations on supreme pizzas. This is my take on it. You can customize it to your liking. The key is to have a balance of fresh veggies and meat. Prefer sausage over beef? Go for it. You could even kick it up a notch and use spicy Italian sausage. Prefer thicker pepperoni? That’s an option too! Want more or less of one veggie than another – again… your pizza, make it your way!
I’m a huge fan of pizza night. And this supreme pizza will not disappoint. A truly flavorful and comforting pizza recipe, topped off with a variety of classic veggies and meat, from bacon to peppers and so much more!
Ditch the takeout this weekend and whip this up for dinner!
Be sure to check out all of my tips below for making the best homemade supreme pizza.
Tips tricks and questions answered…
How many will this recipe serve?
As written, this will make roughly 1: 10-inch pizza and can serve anywhere from 2-6.
Can this recipe be doubled?
Absolutely! Increase all ingredients accordingly for a large sheet pan pizza or two round pizzas.
Can I use store pre-shredded cheese?
In a pinch, you can, but I don’t recommend it. Freshly shredded whole milk mozzarella is the way to go with homemade pizza, not only for better melting but also for flavor. Try it, I promise you’ll agree!
Can I use store bought pizza dough?
Of course! If you’re in a pinch or have a favorite pizza dough to use, it can absolutely be substituted for homemade.
Can this recipe be frozen?
The dough can definitely be made ahead and either chilled for up to a few days or frozen even longer. For refrigeration, be sure it’s kept in an airtight container. For freezing, place dough in a large gallon size bag and remove as much air as possible to prevent freezer burn. Be sure to bring the dough to room temperature prior to stretching. Of course, as with anything, fresh is always best though!
I don’t like…
With most savory recipes, I always hear a handful of complaints that someone doesn’t like a specific ingredient. The great thing about savory dishes, especially soup and pizza – they’re incredibly customizable! If you’re not a fan of olives or mushrooms, leave them off. Love them? Add more!
Can I make substitutions to the ingredients?
This recipe works with the exact measurements and and ingredients listed. However, with savory dishes, spices can always be adjusted to personal preferences. Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.
How can I get a crispy crust?
There are several tricks to a nice crispy crust. A baking stone or pizza steel can be used to increase the heat on the bottom of the pizza. If you don’t have either of those, place your pizza closer to the bottom of your oven. Watch closely and adjust the rack height or bake time as necessary to achieve desired crispness, while also preventing burning.
Can I use pre-sliced vegetables?
Absolutely! Anything that saves time is always helpful.
Do you have tips for cooking bacon?
Since this recipe calls for such a small amount of bacon, pan frying is your best bet. Cook over medium-low heat, watching carefully. Flip halfway through. Remove the bacon before it looks done. It’ll continue cooking and firming up after being removed from the pan. Alternatively, if you are making a large batch, it can be baked in the oven. There are various tricks to this method, my prefered method is to line a large baking sheet with foil. Cook at 400°F, checking and flipping every 5-7 minutes, decreasing the check time when it’s looking closer to being done. As always, drain on paper towels to soak up the grease.
How should I reheat pizza?
In a pinch, the microwave will work but it won’t give you the tastiest or crispiest results. I like to reheat pizza slices in the oven. Cook at 425°F for 8-10 minutes.
Preparation timing tips:
This pizza takes more prep-time than most pizzas I’ve made. If you have a kitchen helper, assign them tasks based on their capabilities. Prepare meet and veggies while the dough rises for less time in the kitchen. If your dough isn’t ready but veggies are sliced, they can be placed in the fridge until ready to proceed. The beef and chopped cooked bacon can be left out to cool to room temp until ready to prepare the pizza. If you prefer pre-sliced veggies, that will absolutely cut down quite a bit on prep work.
More pizza recipes to try:
- Sausage and pepperoni pizza
- Four cheese buffalo chicken pizza
- Jalapeño popper pizza
- Thin crust three cheese pizza
- Cheesesteak pizza
- Three cheese chicken pizza with white garlic sauce
- Bacon cheeseburger pizza
- Barbecue chicken pizza with bacon and corn
- Chicken enchilada pizza
Thin Crust Supreme Pizza
- 1/2 C water, heated to 115°F
- 1 tsp active dry yeast
- 1/2 tsp granulated sugar
- 1 1/4 C all purpose flour
- 1 tsp salt
- 1 Tbsp olive oil
- 1/2 C pizza sauce
- 3 Tbsp Parmesan cheese, finely grated
- 1 C whole milk mozzarella, freshly shredded
- 1/2 C sharp cheddar cheese, freshly shredded
- 1/4 lb ground beef, cooked and crumbled
- 3 slices bacon, cooked and chopped
- pepperoni slices
- button mushrooms, sliced
- green bell pepper, thinly sliced
- yellow onion, thinly sliced
- black olives, sliced and drained
- ground black pepper
- Heat water to 115°F. Combine water with yeast and sugar. Allow mixture to proof for 5-10 minutes.
- In a large bowl or stand mixer, combine flour and salt. With mixer running, add yeast mixture, followed by olive oil. Mix until dough just comes together. Knead by hand if necessary. Transfer dough to a lightly greased bowl. Cover and allow to rise in a warm location for at least one hour or until doubled in size.
- Meanwhile, prepare meat and vegetables. Slice onion, mushrooms and green bell pepper thinly. Set aside. Rinse sliced black olives. In a large skillet over medium-low heat, cook bacon slices. Watch bacon carefully. Transfer to a paper towel to soak up the grease. Chop into desired sized pieces. Set aside. Using the same skillet, cook ground beef. Lightly season with salt and pepper. Drain of fat. Transfer cooked and crumbled beef to a clean bowl.
- Preheat oven to 425°F.
- Lightly grease a large baking sheet with olive oil. Shape dough to desired shape and size. Spread pizza sauce evenly over the dough. Sprinkle with parmesan cheese. Top off with freshly shredded mozzarella and sharp cheddar cheese. Add desired amount of mushrooms, sliced onion, pepper, beef crumbles, bacon, pepperoni and olives. Sprinkle with ground black pepper.
- Bake for 18-22 minutes or until desired crispness is reached.
- Slice and serve warm.
Looking for more game day recipes? Check these out:
- Slow cooker nacho soup
- Slow cooker cheesy buffalo chicken soup
- Barbecure chicken nachos
- Buffalo chicken deviled eggs
- Slow cooker white bean chicken chili
- Strawberry pinapple fruti salsa with cinnamon tortilla chips
- Slow cooker cheesy nacho chili
- Slow cooker beef and bean chili
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