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School Pizza

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A nostalgic homemade School Pizza Recipe featuring a chewy crust, savory meat filling, and rich tomato sauce, perfect for family dinners or casual gatherings.

Ingredients

2 2/3 cups flour

3/4 cup powdered milk

2 tablespoons sugar

1 package quick rise yeast

1 teaspoon salt

1 2/3 cups warm water (110-115°F)

2 tablespoons vegetable oil

1/2 lb Italian sausage

1/2 lb ground chuck

1/2 teaspoon pepper

1/2 teaspoon salt

1 (8oz) block mozzarella cheese

1 (6oz) can tomato paste

1 1/2 cups water

1/3 cup olive oil

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

1/2 tablespoon dried oregano

1/2 tablespoon dried basil

1/2 teaspoon dried rosemary

Instructions

  1. Prepare the Sauce a day before by combining tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil, and rosemary in a saucepan. Stir well and refrigerate overnight.
  2. Preheat oven to 475°F (245°C). Lightly spray an 18 x 13-inch sheet pan with non-stick spray and line with parchment paper.
  3. In a large bowl, whisk together flour, powdered milk, sugar, yeast, and salt. Add warm water and vegetable oil, stirring until a slightly lumpy batter forms.
  4. Spread the dough evenly onto the prepared pan using fingertips; if sticky, rest for 5 minutes before spreading.
  5. Bake crust for 8-10 minutes until firm but not fully browned. Remove and set aside.
  6. Brown Italian sausage and ground chuck in a frying pan over medium heat; season with pepper and salt, drain excess fat.
  7. Spread prepared sauce evenly over the partially baked crust.
  8. Evenly distribute cooked meat mixture over the sauce.
  9. Grate mozzarella cheese and sprinkle over the meat.
  10. Bake pizza for an additional 8-10 minutes until cheese is melted and begins to brown.
  11. Remove from oven and let stand for 5 minutes before slicing and serving.

Notes

  • Vegetarian version: replace meat with sautéed vegetables like bell peppers, onions, and mushrooms.
  • Cheese lovers can add cheddar, provolone, or parmesan for richer flavor.
  • For a spicy kick, add sliced jalapeños or hot sauce before baking.
  • Store leftovers in airtight container in refrigerator for up to 3 days.
  • Reheat in oven at 375°F (190°C) for 5-7 minutes or directly on oven rack for crispier crust.
  • Substitute whole wheat flour for a denser crust; adjust water as needed.
  • Can use store-bought dough to save time.
  • Freeze assembled but unbaked pizza wrapped tightly; bake from frozen for 15-20 minutes.
  • Use fresh mozzarella by draining and patting dry to reduce moisture.

Nutrition

Find it online: https://recipesbyjanet.com/school-pizza/