Description
A nostalgic school pizza recipe that brings back fond lunchroom memories, perfect for family gatherings.
Ingredients
- 2-2/3 cup flour
- 3/4 cup powdered milk
- 2 tablespoons sugar
- 1 package quick rise yeast
- 1 teaspoon salt
- 1-2/3 cup warm water (110-115°F)
- 2 tablespoons vegetable oil
- 1/2 pound Italian sausage
- 1/2 pound 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
- Preheat oven to 475°F and spray an 18 x 13 sheet pan with cooking spray and lay down parchment paper.
- In a large bowl, combine flour, powdered milk, sugar, yeast, and salt. Whisk to blend.
- Add vegetable oil to warm water and pour into the flour mixture. Stir with a wooden spoon until a batter forms, ensuring there are no dry spots.
- Spread the dough onto the sheet pan with your fingertips until even. If it is difficult, let it rest for 5 minutes and try again.
- Bake just the crust for 8-10 minutes. Remove from oven and set aside.
- In a skillet, brown the meats with added salt and pepper until crumbled. Drain and set aside.
- Prepare the sauce by mixing tomato paste, water, olive oil, minced garlic, salt, pepper, oregano, basil, and rosemary in a bowl.
- Spread the sauce over the baked crust, followed by the browned meats, and then sprinkle with mozzarella cheese.
- Bake at 475°F for 8-10 minutes, or until the cheese starts to brown.
- Let stand for 5 minutes, cut into slices, and serve hot.
Notes
Customize with your favorite toppings like chili flakes or fresh basil. Leftovers can be stored in the fridge for up to 3 days or frozen for a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American