Description
School Pizza brings nostalgic memories of lunchtime comfort to life, blending crispy crust with melted cheese and classic toppings. Generations of students will savor this simple yet delicious meal that connects you to childhood flavors and shared moments.
Ingredients
Scale
Pizza Crust:
- 2.23 cups (523 ml) all-purpose flour
- 0.75 cup (177 ml) powdered milk
- 2 tablespoons (30 ml) sugar
- 1 packet quick-rise yeast
- 1 teaspoon (5 ml) salt
- 1.5 cups (355 ml) warm water (110-115°F)
- 2 tablespoons (30 ml) vegetable oil
Meat Topping:
- 0.5 pound (227 grams) Italian sausage, crumbled
- 0.5 pound (227 grams) ground chuck (beef)
- 0.5 teaspoon (2.5 ml) black pepper
- 0.5 teaspoon (2.5 ml) salt
Cheese and Sauce Ingredients:
- 8 ounces (227 grams) block mozzarella cheese, shredded
- 6 ounce (170 grams) can tomato paste
- 1.5 cups (355 ml) water
- 0.33 cup (79 ml) olive oil
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) black pepper
- 0.5 tablespoon (7.5 ml) dried oregano
- 0.5 tablespoon (7.5 ml) dried basil
- 0.5 teaspoon (2.5 ml) dried rosemary
Instructions
- Prepare the oven by heating to 475F (245C) and lightly coat an 18×13 inch baking sheet with cooking spray or oil.
- Mix dry ingredients (flour, powdered milk, sugar, yeast, salt) in a large bowl. Create a soft, sticky dough by incorporating warm water and vegetable oil, stirring until well combined.
- Spread the sticky dough across the prepared pan using wet fingers or a spatula, ensuring complete coverage of the sheet, including edges and corners.
- Partially bake the crust for 8-10 minutes until it just begins to turn golden. Remove from oven but maintain temperature.
- Meanwhile, cook Italian sausage and ground beef in a skillet over medium heat. Crumble meat, season with salt and pepper, and drain excess fat.
- Craft the pizza sauce by combining tomato paste, water, olive oil, garlic, salt, pepper, and herbs in a saucepan. Simmer on medium-low heat for 20-30 minutes until slightly thickened, stirring occasionally.
- Distribute pizza sauce evenly over the pre-baked crust, leaving a small border. Layer the cooked meat mixture across the sauce, then generously cover with shredded mozzarella cheese.
- Bake for an additional 8-10 minutes until cheese melts completely and develops golden spots.
- Allow pizza to rest for 5 minutes after removing from oven. Slice into 3-4 inch squares and serve warm, capturing the classic school lunch pizza experience.
Notes
- Make ahead sauce deepens flavors by letting ingredients meld overnight in the refrigerator, creating a more complex and rich tomato base.
- Control dough stickiness by keeping fingers or spatula slightly wet when spreading, ensuring even coverage without frustrating texture challenges.
- Customize protein options by substituting ground meat with vegetarian crumbles, turkey, or plant-based alternatives for dietary preferences.
- Drain meat thoroughly to prevent excess grease from making the pizza soggy, maintaining a crisp and appetizing crust texture.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 312
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 50 mg