Veggie Supreme Detroit-Style Pizza.

I know, I know, I know! I juuuuust shared a pizza with you five minutes ago.

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At least it felt like five minutes ago because the days are moving at lightening speed. But this is a special one! An extra special one.

Also, how do I live in a world where it feels like everything is extra special to me?

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MY OTHER RECIPES

New favorite thing alert! This is FAB.

It’s funny when I make a supreme pizza with all these toppings, because in real life I tend to choose PLAIN pizza. I’m so legitimately boring with my pizza that it’s unreal. I occasionally like pepperoni and roasted red peppers and mushrooms but I’ll still almost always choose plain. Or a white pizza, which is also rather plain.

Sometimes it’s buffalo chicken, but that’s a very specific mood, you know?!

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But here’s the thing! When the traditional “supreme” toppings are all together on the pizza? I LOVE THEM. Like I crave the flavors that they all create together.  Or even remotely like at all. So all these veggie toppings are things that I’d happily throw on my pizza and eat like a champ.

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And this one! This is my quick and easy take on the Detroit-style pizza crust! I mention this all the time, because we LOVE the pizza at Ironborn in Smallman Galley. I always want to recreate it after we have it. It’s just unreal.

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I used this method from serious eats because they are basically my food bible. So! I made my regular old dough and put it in a smaller sheet pan with lots of olive oil. Kind of like making focaccia! The outer crust gets SO incredibly crispy and delicious.

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My go-to toppings with a veggie supreme pizza are bell peppers, roasted peppers, mushrooms, black olives, onions and garlic. Together, this tastes like heaven! I know. Are you wondering if you’re on the right website? About the click that X in the corner to minimize this ridiculousness?

I’m light on the sauce (because it’s not my #1 thing) and heavy on the cheese (shocking, I know) which makes for the perfect pizza for me. Maybe a sprinkle of bacon if we’re being real.

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OH and! If you’re into the cauliflower crust pizza, this is the BEST cauliflower crust and I have a pizza supreme version! It’s dreamy. One of my favorite pizzas, even with the cauli crust.

But this is SO not cauli crust… and here we are talking thick and crispy and burnt cheesy crust (the best part). Perfect for MONDAY! I mean, really. We all deserve a pizza on this day.

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Veggie Supreme Detroit-Style Pizza

Ingredients:

dough

  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 3 cups all-purpose flour
  • 1 teaspoon salt

pizza

  • 1 1/2 cups marinara sauce
  • 1 cup freshly grated mozzarella cheese
  • 1/2 cup freshly grated fontina cheese
  • 1/4 cup finely grated parmesan cheese, plus extra for sprinking
  • 1 green bell pepper, sliced
  • 1/4 red onion, thinly sliced
  • 1/3 cup sliced mushrooms
  • 1/4 cup chopped roasted red peppers
  • 1/4 cup sliced black olives
  • 3 garlic cloves, minced
  • crushed red pepper, for serving

Directions:

In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.

At this time, I like to grate my cheeses and slice any veggies!

Drizzle 2 tablespoons of olive oil into a 9x13inch cake pan or dish. Remove the dough from the bowl and knead it a few times until silky, using a sprinkle of extra flour if needed. Place the dough in the pan and press it out towards the edges. It might not reach the edges at first (and it will spring back), so give it 10 minutes to rest, then try again. You can do this a few times, letting it rest and stretching it out! Once it’s in the pan and as close to the edges as it will get, cover it and let it rise again for 30 minutes.

Preheat the oven to 550 degrees F.

To make the pizza, press the dough down in the pan with your fingertips and remove any large air bubbles. Spread the sauce on the dough, leaving a small border around the edges. Add a small handful of cheese (the mozzarella or fontina!), then layer on the veggies and garlic! Add a few more tablespoons of sauce and then load on the cheese. It’s okay if it’s around the edges, because it will get crispy on the edges of the dough!

Bake the pizza for 15 to 20 minutes, or until the cheese is golden and bubbly and the crust around the edges is golden. Remove and sprinkle with extra parmesan cheese. Run a spatula around the edges to remove the pizza. I like to remove it one rectangle and cut from there. Slice and serve it!

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Let’s do a beergarita with it too! That will cure all.