The Ultimate Pizza with Every Topping
The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.
What’s Up, Hungry People
What if you put EVERY TOPPING EVER on your pizza??? I couldn’t decide what I wanted on my pizza, so instead of choosing just one topping, I CHOSE THEM ALL!
That’s right. This ultimate pizza creation has EIGHT different flavor combinations on it – inspired by my recent recipe for adult pizza bagels. If your family can’t decide what toppings to put on their pizza, then this recipe is for you. Everything from pepperoni to pineapple to anchovies can be found on this Franken-monster of a pizza. It worked out perfectly for my fiancé and me – we each got our favorite toppings on our individual slices.
I’m a believer that there’s no such thing as a bad pizza – just pizza you haven’t learned to love yet. It’s sweet AND spicy, fresh AND wild.
No matter how you cut it, everyone’s happy with an ULTIMATE EVERYTHING pizza!
Here’s What You Need
- Raw pizza dough: Forms the base of your pizza, ready to hold all those toppings.
- Pizza sauce: The classic tomato base layer for most of the pizza.
- Parmesan cheese: Adds a salty, nutty flavor to the finished pizza.
- Mozzarella cheese: Melts beautifully, providing that gooey, stretchy cheese experience.
- Parsley: Fresh and vibrant, it adds a touch of green and freshness.
- Red pepper flakes: Adds a bit of heat for those who like it spicy.
- Pepperoni: Classic pizza topping, giving a savory, slightly spicy kick.
- Jalapenos: Sliced for some heat and crunch.
- Mushrooms: Adds a earthy flavor and meaty texture.
- Ham: Cubed for a touch of salty, savory goodness.
- Crispy bacon: Adds crunch and a smoky flavor.
- Pineapple tidbits: For a touch of sweetness that pairs surprisingly well with savory toppings.
- Pesto: Adds a herby, garlicky flavor burst.
- Anchovy fillets: Chopped for a salty, umami punch.
- Fresh basil leaves: Adds aromatic, fresh herbal notes.
- Roma tomato: Sliced for a fresh, juicy topping.
- Balsamic vinegar: Drizzled for a sweet and tangy finish.
- Alfredo sauce: Creamy and rich, a delicious contrast to the tomato sauce.
- Mini roasting potatoes: Boiled and quartered for a unique, hearty topping.
- Sliced almonds: Adds a crunchy texture and mild nutty flavor.
- Gruyere cheese: Shredded for a rich, nutty addition.
- Banana pepper rings: Tangy and slightly spicy, they add a zesty flavor.
- Black olive slices: Adds a briny, salty bite.
- Roasted garlic cloves: Soft and sweet, with deep garlic flavor.
- Shallots: Sliced for a mild, sweet oniony taste.
- Flour: For dusting the surface when rolling out the dough.
- Cornmeal: For dusting the pizza stone to prevent sticking.
Let’s Cook
Preheat the oven to 500°F. On a clean, floured surface, roll out your pizza dough into a large circle, about 16-18 inches wide. If you’re a fan of thicker crust, roll it out to 12-14 inches wide instead.
Transfer the rolled dough to a pizza peel or directly onto a preheated pizza stone. If you’re using a pizza stone, make sure it’s hot!
Sauce It Up
Spread a thin layer of pizza sauce over about three-quarters of the pizza. For the remaining quarter, spread some Alfredo sauce. This mix of sauces gives each slice a unique flavor profile.
Next, sprinkle shredded mozzarella cheese evenly over the entire pizza.
Top It All
Now for the fun part – toppings! Work in sections, arranging different combinations on each slice-sized area of the pizza. Here are some suggested combos:
- Pepperoni only
- Jalapeno and mushroom
- Pineapple, bacon, and ham
- Caprese and anchovy
- Bacon, Alfredo, and potato
- Black olives and banana peppers
- Roasted garlic and shallot
- Meat lovers with pepperoni, ham, and bacon
Feel free to get creative and mix things up based on what you like. The goal is to make every slice a little different.
Bake to Perfection
If you haven’t already, preheat your pizza stone to 500°F and dust it lightly with cornmeal. Gently transfer your assembled pizza from the peel to the stone. If you don’t have a pizza peel, you can carefully assemble the pizza directly on the preheated stone.
Once the pizza is in the oven, reduce the temperature to 425°F. Bake for 8-10 minutes, until the toppings are heated through, and the cheese is melted and bubbly.
Finishing Touches
Once your pizza is out of the oven, sprinkle the entire thing with grated Parmesan cheese. Drizzle with balsamic vinegar for that sweet and tangy finish.
Extra Tips for the Perfect Pizza
- Prevent Soggy Crust: Dust the pizza stone with cornmeal to keep the crust crispy and prevent sticking.
- Balanced Toppings: Avoid overloading your pizza with too many toppings in one area; it can make the pizza unevenly cooked.
- Cheese Melting Tip: For extra gooey cheese, try a mix of mozzarella and Gruyere. Gruyere adds a nice, nutty flavor.
- Pre-Cook Certain Toppings: Items like mushrooms and potatoes should be pre-cooked to ensure they are tender and fully cooked on the pizza.
- Flavor Boost: A drizzle of pesto or balsamic vinegar after baking can add a burst of flavor to each slice.
So there you have it, Hungry People! Whether you’re a fan of classic pepperoni or adventurous enough to try pineapple with bacon, this pizza has something for you. Perfect for family nights, where no one has to compromise on their favorite toppings. I loved how each slice brought a new taste experience – it’s like eight pizzas in one! Give it a try, and let me know what crazy combos you come up with. Happy cooking!
Ultra Supreme Every-Topping-Ever Pizza
Equipment
Ingredients
- 16 oz raw pizza dough or homemade equivalent
- 1 cup pizza sauce
- ½ cup Parmesan cheese grated
- ½ cup mozzarella cheese
- 3 tablespoons parsley finely chopped
- 3 teaspoon red pepper flakes
- 1 cup pepperoni
- 2 jalapeno sliced
- 2 mushrooms sliced
- 1 tablespoon ham cubes
- 1 tablespoon crispy bacon chopped
- 2 tablespoons pineapple tidbits
- 2 teaspoons pesto
- 2 anchovy filets chopped
- ¼ cup fresh basil leaves
- 1 Roma tomato sliced
- 2 tablespoons balsamic vinegar
- 2 tablespoons Alfredo sauce
- 2 mini roasting potatoes boiled & cut into quarters
- 2 teaspoons sliced almonds
- 2 tablespoons Gruyere cheese shredded
- 6 banana pepper rings
- 6 black olive slices
- 2 tablespoons roasted garlic cloves
- 3 tablespoons shallots
- flour for dusting
- corn meal for dusting pizza stone
Instructions
- Preheat the oven to 500°F. On a clean surface dusted with flour, roll out the pizza dough into a large 16-18 inch wide circle. For a thicker crust, only roll 12-14 inches wide.
- Transfer the pizza dough to a pizza peel or onto a preheated pizza stone. Spread a thin layer of pizza sauce over about 3/4 of the pizza. Spread the Alfredo sauce on the remaining 1/4 of the pizza dough. Spread the mozzarella across the top of the entire pizza.
- Working in sections, arrange the pizza toppings in your desired combinations. Each combo should be about the size of a single slice of pizza. Suggested combinations: Pepperoni only. Jalapeno mushroom. Pineapple, bacon, and ham. Caprese and anchovy. Bacon, Alfredo, potato. Black olives and banana peppers. Roasted garlic and shallot. Meatlovers. For more recommended toppings, check out my pizza bagels for adults recipe!
- Preheat a pizza stone to 500°F. Dust the pizza stone lightly with cornmeal. Transfer the pizza from the pizza peel gently to the pizza stone. If you don't have a pizza peel, assemble the pizza CAREFULLY on the preheated pizza stone. Reduce the oven temp to 425°F.
- Place the pizza stone back into the oven (if you removed it) and bake the pizza for 8-10 minutes, until the toppings are heated through and the cheese has melted.
- Sprinkle the entire pizza with Parmesan cheese and drizzle with balsamic vinegar as desired. Enjoy!
