I can't remember when, exactly. But the first time I ever fell in love with Supreme Pizza was when I tried DiGiorno's Supreme Pizza. I truly want to say I was in my mid 20's (and missing out completely on this my whole life). Then DiGiorno went and blew my mind by stuffing the crust of their Supreme Pizza. LORD. every kind of YESS.
I typically was always an extra cheese pizza kinda gal...but as I matured and grew older, my taste buds wanted to start hanging out with veggies and different kinds of meats for toppings. Not to mention & BLACK OLIVES. I always loved olives but never black olives...until that frozen Supreme Pizza I had. Man...
But this isn't just a regular Supreme Pizza. This is a macro friendly pizza!! For the last few weeks I've been trying to count my macros to try to shed some pounds....summer will be here before we freakin KNOW it.
I love pizza so much and I think that's why I am enjoying counting macros because it's not cutting anything out really, it's just portion sizes I am adjusting to and using different kinds of ingredients in place of others.
This dough is a 2 ingredient dough. Self rising flour & nonfat plain greek yogurt. That's it! And you would seriously never even know. It tastes exactly the same as normal pizza crust - maybe a little softer, which I adore. And the dough is so easy to mix you don't have to worry about kneading and letting it rise for hours. I would totally use this dough for future pizzas.
You ever zone out and just put all your energy into making something perfect? I think this crust took me about 10 minutes to form perfectly but by the time I was done I was like "what the hell just happened and how did this get here?" Kinda like those times you drive home from a place and you get home and you're just like wait...did I zone out that ENTIRE time?? How did I get here?
You can form anyway you'd like but I wanted a traditional circular pizza. A flatbread shape would work perfectly!
And to our toppings. I chose veggies I thought would be colorful - I really wanted this pizza to be a "eat with your eyes then your mouth" kind of pizza. For the base I used my go to - Rao's. I know they have a pizza sauce out but I've never tried it! I can only imagine how good it tastes. I could drink their marinara. It's like I get home from work sometimes and I literally take a spoonful of it to the face. This seriously happens. And i'm all for it. Rao's I don't know what you're doing but just keep doing it.
It's like the "eeeeeating rainbowwww" haha, get it?
I added broccoli LAST second because I was looking at this pizza and I said to myself "this needs another color" I could have used a green bell pepper but I did not have any on hand. Jalapeno slices would have been a nice kick as well - but also...did not have that on hand. So broccoli it was!
Almost too good to eat. My Fiance came home just after I made this pizza and he said...you really went and got a store bought pizza? He really could not believe I made this - he said it was like a DiGiorno's Supreme Pizza. I felt so accomplished.
It's all about the topping placements I tell ya. & that 10 minutes of zoning out forming the most perfect circular pizza crust.
I hope you enjoy this pizza just as much as I did. I find it hard to create a pizza full of veggies to come out and not need anything else. But this pizza, is IT and you need IT.
yield: 4 servings
prep time: 15 minutes
cook time: 25-30 minutes
1 c self rising flour
1 c fat free, plain greek yogurt (I used Fage)
1/4 c marinara sauce (I used Rao's)
1/2 c part skim milk shredded mozzarella cheese (reserve 1/4 for topping)
1/4 c fat free shredded mozzarella cheese
1/3 c black olives (I used pearls sliced, canned)
3 garlic cloves, pressed or finely minced
20 slices Turkey Pepperoni
1/4 c fresh broccoli roughly chopped
1/2 c bell pepper, sliced/chopped (I used orange and yellow peppers)
1/2 c thinly sliced red onion
Preheat oven to 350 degrees. If you are using a pizza stone, preheat with the oven.
In a bowl mix together the self rising flour and greek yogurt until it forms into a ball.
Place the ball on a floured surface, rolling out and forming your crust (I used a pizza peel to easily transport onto the pizza stone but if you are not using a pizza stone, place the dough ball on a greased baking sheet you will be using and form..you will need a little flour to help prevent sticking to your hands)
Once your pizza dough is formed, spread on your marinara.
Next top with 1/4 c part skim mozzarella and 1/4 c fat free mozzarella.
Top the pizza evenly with the olives, garlic, pepperoni and all veggies.
Sprinkle over top the reserved 1/4 c part skim mozzarella.
Transport your pizza from your pizza peel onto your pizza stone (or place your pizza on a baking sheet in the oven) and bake for 25 minutes. The bottom should be slightly crisp, browned and the veggies should look cooked through.
Slice into 4 and ENJOY hot!!
Macros for 1 Serving
29.3g Carbs | 6.4g Fat | 16.9 Protein | 234 Calories
**can vary based on ingredients used**
If you don't like pizza you're a weirdough!