Pizzas in the Mist

An “everything” supreme pizza with a crisp-chewy crust, bold toppings, and a final luxurious shower of peppery rocket (arugula) and silky prosciutto.

Ingredients

• 1 large pizza dough ball (about 250–300g), store-bought or homemade
• 1/2 cup pizza sauce (or thick passata/tomato sauce)
• 2 cups shredded low-moisture mozzarella (about 200g)
• 1/4 cup freshly grated parmesan (about 20g)
• 1/2 small red onion, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1/2 cup mushrooms, thinly sliced
• 1/3 cup black olives, sliced
• 1/2 cup pepperoni slices (or spicy salami)
• 1/2 cup cooked Italian sausage, crumbled (or ham)
• 1/2 cup canned pineapple pieces, well-drained (optional but “supreme-with-everything” friendly)
• 1/2 tsp dried oregano
• 1/2 tsp chilli flakes (optional)
• 2 tsp olive oil, plus extra for drizzling
• 2 cups rocket (arugula), lightly packed
• 6–8 thin slices prosciutto (about 80–120g)
• 1 tsp balsamic glaze (optional, for finishing)
• Salt and black pepper

Method

• 1

  Step 1: Heat the oven hard

  Put a pizza stone/steel on the middle rack (if you have one) and preheat the oven to **260°C / 500°F** for **at least 20 minutes**.

• 2

  Step 2: Prep toppings (key for a crisp pizza)

  Thinly slice onion, pepper, mushrooms, and olives. Pat any wet toppings dry (mushrooms with paper towel; pineapple very well drained).

• 3

  Step 3: Stretch the dough

  On a lightly floured surface, press dough into a disk, then stretch to a **30–33cm / 12–13 inch** round. Leave the rim slightly thicker for a puffy crust. Transfer to a floured pizza peel or baking paper.

• 4

  Step 4: Sauce & base cheese

  Spread pizza sauce thinly, leaving a **1.5cm / 1/2 inch** border. Sprinkle over **mozzarella** and **parmesan** (save a pinch of parmesan for finishing if you like).

• 5

  Step 5: Load it “supreme”

  Scatter onion, pepper, mushrooms, olives, pepperoni, and sausage (and pineapple if using). Finish with **oregano**, **chilli flakes** (if using), a light drizzle of **olive oil**, and a few grinds of **black pepper**.

• 6

  Step 6: Bake until blistered and glorious

  Slide onto the hot stone/steel (or hot inverted tray). Bake **10–13 minutes**, turning once if your oven has hot spots, until the crust is deeply golden and the cheese has browned in spots.

• 7

  Step 7: The “Mist” finish: rocket + prosciutto

  Let the pizza rest **60–90 seconds** (so the rocket doesn’t instantly wilt). Scatter rocket over the top, then drape prosciutto in loose folds so it “floats” over the greens.

• 8

  Step 8: Final hit

  Drizzle with a little olive oil and (optional) **balsamic glaze**. Slice and serve immediately while the crust is still crackly.

Tips

• **Best home-oven results:** A pizza stone/steel (or preheated inverted tray) is the single biggest upgrade—heat stored in the surface gives you that pizzeria-style base.
• **Prevent soggy pizza:** Keep sauce thin, pat mushrooms dry, and drain wet toppings very well. If your mozzarella is very moist, blot it briefly with paper towel.
• **Make it even more “supreme”:** Add a pinch of smoked paprika to the toppings, or swap in roasted capsicum if you have it (dry is best).
• **Prosciutto rule:** Always add **after baking**—it stays silky instead of turning tough and salty.
• **Serving ideas:** A simple lemon-olive oil dressed side salad (or just extra rocket) is perfect; keep sides light because this pizza is the main event.
• **Leftovers:** Refrigerate slices airtight up to **3 days**. Reheat in a **hot skillet** (medium heat, lid on 2 minutes, lid off 1–2 minutes) or oven at **220°C / 425°F** until the base crisps again.

Nutrition (per serving, estimate)