Supreme Pepperoni and Vegetable Pizza with Crispy Crust

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A loaded supreme pizza with pepperoni, bell peppers, olives, mushrooms, and mozzarella on a crispy hand-tossed crust. This Italian-inspired pizza recipe, ready in about 92 minutes, pairs high-gluten flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 80 min Cook: 12 min Serves 3 Italian cuisine 700 cal/serving

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Ingredients

300g high-gluten flour
160ml warm water
4g active dry yeast
7g sugar
6g salt
20ml olive oil
120g tomato sauce
80g sliced pepperoni
50g green bell pepper, sliced
30g black olives, sliced
50g button mushrooms, sliced
150g mozzarella cheese shredded
1 tsp dried oregano

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Instructions

Step 1: In a bowl, dissolve 4g active dry yeast and 7g sugar in 160ml warm water (around 40°C), resting for 5 minutes until foamy.
Step 2: To the yeast mixture, add 300g high-gluten flour, 6g salt, and 20ml olive oil. Mix and knead on a floured surface for 10 minutes until elastic and smooth.
Step 3: Place dough in an oiled bowl, cover, and let rise for 1 hour until doubled.
Step 4: Preheat oven to 240°C with a pizza stone for 30 minutes.
Step 5: Punch down dough and stretch or roll into a 12-inch circle on parchment paper.
Step 6: Spread 120g tomato sauce evenly over the dough.
Step 7: Layer 80g sliced pepperoni, 50g sliced green bell pepper, 30g sliced black olives, and 50g sliced button mushrooms evenly over the sauce.
Step 8: Sprinkle 150g shredded mozzarella cheese on top and dust with 1 tsp dried oregano.
Step 9: Transfer pizza on parchment to the hot stone and bake for 10-12 minutes until the crust is crisp and cheese is golden.
Step 10: Remove, slice, and serve piping hot.