Supreme (gf) Recipe
Our Supreme pizza is made with Grazianos ® Italian Sausage, pepperoni, mushrooms, and freshly chopped onions and green peppers.
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Ingredients
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Dough & Pan
Sauce & Cheese
Meats
Vegetables & Aromatics
Finishing
Method
Dough & Pan
- 1
preheat and prepare pan
Preheat oven to 475°F (245°C) with a rack in the upper-middle position. If using a pizza stone, place it in the oven while preheating. Lightly oil a 12-inch pizza pan or sheet with 1 tablespoon olive oil to prevent sticking and to help crisp the bottom of the gluten-free crust.
- 2
shape dough
If using refrigerated or room-temperature gluten-free dough, let it relax 15 minutes if needed. On a piece of parchment or a lightly floured surface with gluten-free flour, press or roll dough into an approximately 12-inch round to 1/4–1/3 inch thickness. Transfer dough on parchment to the prepared pan (or to a pizza peel if using a stone). Brush the outer 1/2-inch rim lightly with olive oil to promote browning.
Meats
- 3
cook sausage
In a medium skillet over medium heat, add the crumbled Graziano's Italian sausage (no additional oil typically needed). Cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Remove sausage with a slotted spoon to a paper towel-lined plate to drain excess fat.
- 4
prepare pepperoni
If you prefer crispier pepperoni, arrange slices on a foil-lined baking sheet and bake in the preheating oven 3–4 minutes until edges begin to curl, then remove. Otherwise use fresh slices directly on the pizza.
Vegetables & Aromatics
- 5
sauté mushrooms & onions (optional)
In the same skillet used for the sausage over medium heat, add 1 teaspoon olive oil if needed and sauté the sliced mushrooms for 3–4 minutes until they release moisture and begin to brown. Add the finely chopped onion and continue to cook 2–3 minutes until the onion is softened but not fully caramelized. Stir in the minced garlic and cook 30 seconds until fragrant. Remove from heat and set aside to cool slightly. (If you prefer raw-topped vegetables, skip sautéing and use raw chopped onions, peppers, and mushrooms on the pizza.)
- 6
Sauce & Assembly
- 7
sauce and cheese
Spread about 1 cup of tomato pizza sauce evenly over the prepared dough, leaving a 1/2-inch border for the crust. Evenly distribute 1 3/4 cups of shredded mozzarella over the sauce, reserving about 1/4 cup for finishing.
- 8
add toppings
Scatter the cooked Graziano's Italian sausage evenly over the cheese. Distribute the pepperoni slices across the pizza in an even layer. Spoon the sautéed mushroom, onion, and garlic mixture evenly. Sprinkle the chopped green bell pepper across the pizza. Top with the remaining 1/4 cup shredded mozzarella and sprinkle the grated parmesan (if using).
- 9
season
Sprinkle dried oregano evenly over the toppings and add crushed red pepper flakes if desired for heat.
Bake & Finish
- 10
bake
Slide the pizza (on parchment) onto the preheated pizza stone or place the pan in the oven. Bake at 475°F (245°C) for 10–14 minutes, or until the crust is golden at the edges, cheese is bubbly and beginning to brown, and toppings are cooked to your liking. If using a pan on the upper rack, rotate halfway through for even baking.
- 11
rest and garnish
Remove the pizza from the oven and let rest 3–5 minutes. This lets the cheese set slightly for easier slicing. Sprinkle chopped fresh basil or parsley over the top if using. Slice into 8 slices and serve hot.