Name: Ruffino's | Italian Restaurants SUPREMA PIZZA Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 to taste pizza dough (store-bought or homemade, stretched to 12-inch round); 1 tbs olive oil (for brushing crust and pan); 2 tbs all-purpose flour (for dusting); 1 cup marinara sauce (well-seasoned); 1 tsp garlic (minced); 1 tsp dried oregano; 1 tsp crushed red pepper flakes; 1.5 cups shredded low-moisture mozzarella; 0.75 cups provolone cheese (thinly sliced or shredded); 20 to taste pepperoni (sliced); 6 oz Italian sausage (mild or spicy, bulk); 2 oz prosciutto (thinly sliced); 3 oz cremini or button mushrooms (sliced); 0.5 cup yellow or white onion (thinly sliced); 0.5 cup bell pepper (red or green, thinly sliced); 0.25 cup black olives (sliced); 6 leaves fresh basil (optional, chiffonade); 2 tbs grated Parmesan (optional); 1 tsp freshly ground black pepper

Method

Dough & base

preheat

Preheat your oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating for at least 30 minutes. If using a baking sheet, lightly oil it and heat the oven to 475–500°F.

Dust a work surface with the all-purpose flour. Stretch or roll the pizza dough into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer the stretched dough to a piece of parchment paper or a well-floured pizza peel.

Brush the dough edge lightly with 1 tablespoon olive oil to encourage browning.

Sauce

In a small bowl, mix the marinara sauce with the minced garlic, dried oregano, and crushed red pepper flakes. Taste and adjust seasoning. Spread about 1 cup of the seasoned marinara evenly over the dough, leaving a 1/2-inch border for the crust.

Cheeses

Evenly sprinkle the shredded mozzarella over the sauced dough, covering most of the surface but not the crust. Layer the provolone slices or shreds on top of the mozzarella for a rich, melty cheese layer.

Meats

Prepare the Italian sausage: heat a small skillet over medium heat, add the 6 oz bulk sausage and break it up with a spatula. Cook until no longer pink and lightly browned, about 5–7 minutes. Drain excess fat on paper towels.

Arrange the pepperoni slices evenly across the cheese layer. Distribute the cooked sausage and the thin prosciutto slices over the pizza. (Prosciutto can be added before baking for a crispy edge, or added after baking for a tender finish.)

Vegetables & olives

If you prefer softer mushrooms and onions, sauté the sliced mushrooms and onions in 1 tsp olive oil over medium heat for 2–3 minutes until slightly softened and any released moisture has evaporated. Otherwise use them raw. Scatter the mushrooms, onions, bell pepper slices, and black olive slices evenly over the meats and cheese.

Baking & finishing

Carefully transfer the pizza (on parchment or peel) to the preheated pizza stone or baking sheet. Bake at 500°F (or your preheated temperature) for 8–12 minutes, rotating once halfway through, until the crust is golden, the cheese is bubbling and slightly browned, and toppings are cooked.

Remove the pizza from the oven. If you opted to add prosciutto after baking, place the slices now. Sprinkle fresh basil chiffonade and grated Parmesan if using. Finish with a crack of freshly ground black pepper.

Let the pizza rest for 2–3 minutes, then slice into 8 slices and serve hot.

Suprema Pizza Recipe