I know — I just shared a pizza recipe moments ago, but this one is special.
Days are flying by, but this pizza felt worth sharing right away. It’s become a new favorite: a veggie supreme built on a Detroit-style crust that’s crispy, cheesy and delightfully bold.
I’m oddly boring when ordering pizza — I usually pick plain or white — but when all the classic “supreme” toppings come together, I crave that layered mix of flavors. For this veggie version I pile on bell peppers, roasted red peppers, mushrooms, black olives, onions and garlic. The combination is bright, savory and perfectly balanced.
This is my quick take on Detroit-style pizza. I often think back to the amazing pie at Ironborn in Smallman Galley and try to recreate that crispy, cheesy edge at home. The method I follow is inspired by Serious Eats: the dough is pressed into a well-oiled pan, almost like making focaccia, which yields an irresistibly crisp outer crust.
I keep the sauce light and the cheese generous — that’s my ideal balance. The crunchy, slightly charred cheese at the edges is the best part. If you want to step outside the veggie lane, a little bacon adds a nice smoky finish.
If you prefer a cauliflower crust, I’ve tested a cauliflower supreme that I love, but this recipe embraces thick, crispy dough and that burnt-cheesy rim that defines Detroit-style pizza. It’s a great pick for any night — even Monday.
Veggie Supreme Detroit-Style Pizza
4
2 hrs
Ingredients
Dough
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
Pizza
- 1 1/2 cups marinara sauce
- 1 cup freshly grated mozzarella
- 1/2 cup freshly grated fontina
- 1/4 cup finely grated parmesan, plus extra for sprinkling
- 1 green bell pepper, sliced
- 1/4 red onion, thinly sliced
- 1/3 cup sliced mushrooms
- 1/4 cup chopped roasted red peppers
- 1/4 cup sliced black olives
- 3 garlic cloves, minced
- crushed red pepper, for serving
Instructions
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In a large bowl combine warm water, yeast, honey and 1 tablespoon olive oil. Stir and let sit until foamy, about 10 minutes. Add 2 1/2 cups flour and salt, stirring until the dough comes together but remains sticky. Form into a ball and work in the remaining 1/2 cup flour on a floured surface, kneading a few minutes until smooth. Rub the bowl with olive oil, place the dough inside, turn to coat, cover and let rise in a warm spot for 1 to 1 1/2 hours.
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While the dough rises, grate cheeses and slice vegetables.
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Preheat oven to 550°F. Drizzle 2 tablespoons olive oil into a 9×13-inch pan. Knead the dough briefly, then press it into the pan, stretching toward the edges. Let the dough rest for 10 minutes if it springs back, then stretch again. Once it reaches the edges as much as possible, cover and let rise 30 minutes.
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Press the dough down with your fingertips and remove large air bubbles. Spread a light layer of sauce, leaving a small border. Add a small handful of cheese, then layer the veggies and garlic. Add a few more tablespoons of sauce and top with the remaining cheese. It’s fine if cheese reaches the edges — that creates the signature crispy rim.
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Bake 15 to 20 minutes, until cheese is golden and bubbly and the edge crust is crisp and golden. Remove, sprinkle with extra parmesan, slide a spatula around the edges to loosen, then transfer and cut into rectangles. Serve with crushed red pepper if desired.
Did you make this recipe?
Tag your photos with #howsweeteats — it’s always great to see your versions.
Pair it with a beergarita for the full weekend-vibe treatment — that’s a nice finish to a great pizza night.