Deep-Dish Pizza Supreme

Deep-Dish Pizza Supreme

There is no reason to order a takeout pizza when you can make a better pie at home with all your favorite toppings!

All of our favorite flavors come together in this deep-dish specialty pizza baked on our delicious focaccia-style crust. Here we use pepperoni, pancetta and all our favorite veggie toppings to create a pie that is filling and satisfying. But feel free to add or subtract toppings, based on your own personal taste. Sprinkle oregano, grated parmesan cheese, and crushed red pepper flakes on top for an extra dose of yumminess.

PREP: 20 minutes
COOK: 18 minutes


  • 1 tablespoon cornmeal
  • 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 1 recipe Deep-Dish Pizza Dough
  • 1 cup pizza sauce
  • 1 cup mozzarella cheese, shredded
  • 8 ounces pepperoni, sliced thin
  • 8 ounces pancetta or thick-cut bacon, cubed and browned
  • 1/4 red onion, sliced
  • 1 bell pepper, sliced thin, seeds and ribs removed
  • 4 ounces fresh mushrooms, sliced thin
  • 4 ounces black olives, sliced (optional)
  • Parmesan cheese (optional)
  • Dried oregano (optional)
  • Crushed red pepper flakes (optional)


  1. Preheat oven to 450°F and place rack in the center of the oven.
  2. Brush a rimmed baking sheet with 1 tablespoon of olive oil. Sprinkle cornmeal across bottom of baking sheet. Flatten dough into a rectangular shape with hands and place in center of baking sheet. Work dough to edge of pan with hands. If dough resists or tears, cover with clean kitchen towel and allow to rest a few minutes.
  3. Prick dough all over with fork. Cover with a clean kitchen towel and allow to rise at room temperature about 20 minutes.
  4. Brush top of dough with olive oil and top with sauce, mozzarella cheese, pepperoni, pancetta, onion, bell pepper, mushrooms and olives, if desired. Bake until dough is golden and crispy along the edges, about 15 -18 minutes.
  5. Transfer pizza to cutting board, drizzle with olive oil, and sprinkle with Parmesan cheese, oregano and pepper flakes, if desired. Cut and serve immediately.

YIELDS: 6 to 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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