For me, making pizza from scratch is a family tradition. You see, it all started with my Grandma many years ago. Grandma would dutifully make her pizza dough from scratch, letting her house fill with the aromas of fresh dough lingering in the air while we grandchildren ran around playing. She would lovingly pick out tailored ingredients for each family (supreme for mine!) and send you on your way home with a huge pizza pan for dinner and lots of love in your heart. Grandma’s tradition no doubt inspired my mom’s homemade pizza. Homemade pizza in my house signified a celebrated occasion such as birthdays, Friday nights (yeah! T.G.I.F. anyone?), and, oddly enough, our annual back-to-school pizza celebration (back-to-school? Celebration? Come on, mom!). She would make a few different varieties to appease my brothers and my differing taste preferences, using pie pans as well cookie sheets to feed the whole family.
And today there’s me! While I haven’t jumped on the make-your-own-pizza-dough cart quite yet, I am all about making my own pizza! My taste buds have evolved over the years to include a variety of pizza favorites (including Margherita, BBQ Chicken, and pizza with more of a Mediterranean flair) but I’ll always have a special place in my heart for Supreme! Savory sausage and pepperoni smothered with mushrooms, red and green sweet peppers, onions, and of course cheese to create the ultimate satisfying combination that is pizza delightfulness. But all of that delightfulness often comes with a fairly packed punch of calories and fat…which is where today’s recipe comes in! So what are the tricks and tips to making a delicious pizza lighter? Portion control of course! While you can literally go hog-wild on the fresh veggies that you pile high, a little thought into your meats and cheeses can go a long way to trimming down your dish without cutting back on flavor. For example, using Turkey Pepperoni and Turkey Sausage cuts down on fat and calories plus both are so flavorful that a little bit can go a long way. Instead of going for a reduced fat variety of cheese which doesn’t melt quite so well, use just enough of a full fat variety to cover the pizza and be gooey and satisfying. Small sustainable changes like these can add up to big long-term results! As I alluded to earlier, a good crust is integral to a good pizza, so let’s start there. I use Festival’s wheat pizza dough from our bakery. It tastes great and is hearty enough to hold my toppings; plus, it’s so convenient I could make pizza on a weeknight and think nothing of it (more pizza, more often? Win!)! Following the directions on the pizza dough container, let the dough rise to fill the container and then stretch, stretch, stretch it into a ½ inch thickness on a standard sized baking sheet that has been lightly sprayed with nonstick cooking spray.
Bake the crust for 6 minutes in a 400⁰F preheated oven. Remove from oven and let cool slightly. Next, layer on 1 cup of pizza sauce spread evenly over the dough. Some recipes call for less than this, but I found that 1 cup was the perfect amount, not too much, not too little. Definitely feel free to alter to your personal preferences, though!
Now, for my favorite part! THE TOPPINGS!!! (I sprinkled a little bit of cheese on top of the sauce, just for good measure but this step is completely optional). To keep portion control at the forefront, use a measuring cup to measure out the cheese and sausage crumbles. I also counted out a serving of pepperonis…to keep things in check and to make sure I achieved maximal pepperoni coverage throughout the pizza :).
Now, let’s load on the veggies!
I just took a big handful and let the veggies fall where they will, smothering the pizza crust.
Finally, sprinkle on that cheese!
Bake for 15-18 minutes, or until the crust is golden brown and the cheese is completely melted.
Slice it up and serve pizza party style! Pizza, like life and family, should be celebrated and shared!
Skinny Supreme Pizza
- 1 whole wheat pizza dough from our Bakery
- 1 cup pizza sauce
- 8 oz. mushrooms, sliced
- 2 medium sweet peppers, sliced (red and green)
- 1 medium onion, sliced
- 2/3 cup turkey sausage crumbles
- 17 slices turkey pepperoni
- 1 ½ cup shredded mozzarella cheese
- Preheat oven to 400⁰F.
- Stretch pizza dough into a ½ inch thickness on a standard sized baking sheet that has been lightly sprayed with nonstick cooking spray.
- Bake pizza dough for 6 minutes. Remove from oven and let cool slightly.
- Layer your crust with the pizza sauce, sausage, pepperoni, vegetables, and cheese.
- Bake for 15-18 minutes, or until the crust is golden brown and the cheese is completely melted.
Yield: 4 servings
Per serving*: Calories 450, Total Fat 12g (Saturated 6g, Trans 0g), Cholesterol 40mg, Sodium 1220mg, Total Carbohydrate 61g (Dietary Fiber 8g, Sugars 6g), Protein 27g, Vitamin A 20%, Vitamin C 50%, Calcium 35%, Iron 25% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.