The School Pizza Recipe – Don’t Lose This Recipe

Why You’ll Love This Recipe

• Nostalgic Delight: Brings back memories of school lunch favorites.

• Simple Ingredients: Made with pantry staples, making it easy to prepare.

• Customizable: Easily adaptable with your favorite toppings.

• Family-Friendly: A hit with both kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:
2⅔ cups all-purpose flour
¾ cup powdered milk
2 tablespoons sugar
1 package quick-rise yeast
1 teaspoon salt
1⅔ cups warm water (110-115°F)
2 tablespoons vegetable oil

For the Filling:
½ pound Italian sausage
½ pound ground chuck
½ teaspoon pepper
½ teaspoon salt
1 (8 oz) block mozzarella cheese, shredded

For the Sauce (prepare a day in advance):
1 (6 oz) can tomato paste
1½ cups water
⅓ cup olive oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
½ tablespoon dried oregano
½ tablespoon dried basil
½ teaspoon dried rosemary

Directions

1. Prepare the Sauce:
   Combine tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil, and rosemary in a saucepan. Simmer over low heat for 30 minutes. Cool and refrigerate overnight.

2. Make the Crust:
   Preheat oven to 475°F. Spray an 18×13-inch sheet pan with non-stick spray and line with parchment paper.
   Mix flour, powdered milk, sugar, yeast, and salt in a large bowl.
   Combine warm water and oil, then mix into dry ingredients until a soft batter forms.
   Spread dough evenly on the pan with fingers. If sticky, let it rest 5 minutes.
   Bake crust for 8-10 minutes. Remove and set aside.

3. Prepare the Filling:
   Cook sausage and ground chuck with salt and pepper in a skillet. Drain and set aside.

4. Assemble the Pizza:
   Spread sauce over crust. Add meat, then sprinkle cheese.
   Bake at 475°F for 8-10 minutes until cheese browns.
   Let stand for 5 minutes before slicing and serving.

Servings and Timing

• Servings: Approximately 8 servings

• Preparation Time: 20 minutes (excluding sauce preparation)

• Cooking Time: 18-20 minutes

• Total Time: Approximately 40 minutes

Variations

• Vegetarian Option: Use bell peppers, mushrooms, onions instead of meat.

• Cheese Lovers: Combine mozzarella with cheddar or provolone.

• Spicy Kick: Add red pepper flakes or use spicy sausage.

• Whole Wheat Crust: Replace half the flour with whole wheat flour.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.

• Freezing: Wrap slices individually and freeze up to 2 months.

• Reheating: Bake at 350°F for 10 minutes or reheat in a skillet for a crispy bottom.

FAQs

How can I make the crust crispier?

Bake the crust a bit longer before adding toppings for extra crispiness.

Can I use instant yeast instead of quick-rise yeast?

Yes, they are interchangeable in equal amounts.

Is it necessary to let the sauce sit overnight?

Not required, but it enhances flavor significantly.

Can I use pre-shredded cheese?

Yes, it saves time and works well for this recipe.

How do I prevent the dough from sticking to my fingers?

Lightly oil your hands or use a dusting of flour.

Can I make the dough ahead of time?

Yes, refrigerate for up to 24 hours.

What sides pair well with this pizza?

Great with a salad, garlic breadsticks, or steamed vegetables.

Can I double the recipe?

Absolutely, just use two pans to bake.

Is this recipe suitable for freezing?

Yes, freeze fully baked slices for quick meals later.

Conclusion

This School Pizza Recipe is a delightful trip down memory lane, bringing the cherished flavors of school cafeteria lunches to your home kitchen. Simple to prepare and customizable to your taste, it’s a perfect dish for family dinners or casual gatherings. Don’t lose this recipe—it’s a keeper that promises to satisfy both nostalgic cravings and hungry appetites.