Ultimate School Pizza (Print Version)
# Ingredients:
→ Pizza Crust
01 -
2 tablespoons vegetable oil
02 -
1 teaspoon salt
03 -
¾ cup powdered milk
04 -
2⅔ cups all-purpose flour
05 -
2 tablespoons sugar
06 -
1 packet quick-rise yeast
07 -
1⅔ cups warm water (110-115°F)
→ Meat Topping
08 -
½ pound ground chuck (beef)
09 -
½ pound Italian sausage, crumbled
10 -
½ teaspoon salt
11 -
½ teaspoon black pepper
→ Pizza Sauce
12 -
⅓ cup olive oil
13 -
6 ounce can tomato paste
14 -
½ teaspoon dried rosemary
15 -
1 teaspoon salt
16 -
1 teaspoon black pepper
17 -
½ tablespoon dried basil
18 -
2 cloves garlic, minced
19 -
½ tablespoon dried oregano
20 -
1½ cups water
→ Cheese Topping
21 -
8 ounces block mozzarella cheese, shredded
# Instructions:
01 -
Turn your oven on to 475°F (245°C). Lightly coat an 18x13 inch baking sheet or pan with some oil or nonstick spray.
02 -
In a big bowl, mix together the flour, powdered milk, sugar, salt, and yeast. Add the warm water and oil, then stir everything until you get a soft, sticky dough.
03 -
Use a spatula or wet fingers to press the sticky dough into the greased pan, spreading it all the way into the corners.
04 -
Bake the dough in the hot oven for 8-10 minutes. The edges should just be starting to turn a little golden. Leave the oven on and take out the crust.
05 -
While the crust is baking, cook the ground beef and sausage in a skillet over medium heat. Add salt and pepper as it cooks and break it into small pieces. Get rid of extra fat and set the cooked meat aside.
06 -
Combine the tomato paste, oil, minced garlic, water, and seasonings (like oregano, basil, and rosemary) in a pot. Simmer it on medium-low heat for 20-30 minutes, stirring here and there. For a deeper flavor, chill it in the fridge overnight after making.
07 -
Take your crust and cover it evenly with the sauce, leaving just a little edge untouched if you like. Spread the cooked meat over the sauce and then sprinkle the shredded cheese on top.
08 -
Put the topped pizza back into the oven and bake for 8-10 minutes. The cheese should be melted, bubbly, and just starting to get golden brown spots.
09 -
Take the pizza out and let it sit for about 5 minutes. Slice it into squares with a sharp knife or pizza cutter, then enjoy it warm!
# Notes:
01 -
Using powdered milk gives the crust that classic cafeteria pizza flavor and feel.
02 -
This makes enough to fill a big sheet pan (18x13 inches), just like school lunches.
03 -
Shred mozzarella fresh from a block instead of using pre-shredded for better melting.
04 -
For better flavor, make the sauce a day early and store it in the fridge to develop.