Do you ever crave that school cafeteria pizza that takes you back to your childhood? Well, this homemade version brings back those memories with a twist of your own kitchen magic! This recipe combines a crispy, soft crust with flavorful toppings, just like the pizza you loved to eat at school. The crust, made from basic pantry ingredients, is perfectly chewy yet crispy when baked. The savory filling features a combination of Italian sausage and ground chuck, paired with melty mozzarella cheese, and topped off with a homemade sauce that’s bursting with classic Italian herbs. This dish is easy to prepare and sure to satisfy everyone’s pizza cravings.
The best part? You can make the sauce a day in advance, saving time on pizza night. Once you assemble all the ingredients and bake, the result is a pizza that tastes as good, if not better, than the one you remember from your school days. Whether you’re cooking for a family dinner or hosting a gathering, this pizza recipe will be a hit for everyone at the table. So, preheat that oven, gather your ingredients, and let’s make some delicious memories!
The School Pizza
Ingredients:
For the Crust:
- 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
For the Filling:
- 1/2 pound Italian sausage
- 1/2 pound ground chuck
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 (8-ounce) block mozzarella cheese
For the Sauce (Make ahead):
- 1 (6-ounce) 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
Servings: Makes about 12 slices
Instructions:
- Crust: Preheat your oven to 475°F. Spray an 18×13-inch sheet pan with cooking spray and line it with parchment paper.
- In a large bowl, combine flour, powdered milk, sugar, yeast, and salt. Whisk to blend.
- Add vegetable oil to warm water (110-115°F) and pour it into the dry ingredients. Stir with a wooden spoon until a dough forms. Don’t worry about lumps; just ensure there are no dry spots.
- Spread the dough evenly over the sheet pan with your fingertips. If it’s too sticky, let it rest for 5 minutes and try again.
- Bake the crust alone for 8-10 minutes. Remove from the oven and set aside.
- Filling: Brown the sausage and ground chuck in a skillet, seasoning with salt and pepper. Drain excess fat and set aside.
- Sauce: In a saucepan, combine tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil, and rosemary. Simmer for 20-30 minutes, then let it cool.
- Assemble the Pizza: Spread the prepared sauce over the partially baked crust. Layer with the cooked meats and top with shredded mozzarella cheese.
- Bake the pizza at 475°F for 8-10 minutes until the cheese is melted and begins to brown.
- Let the pizza stand for 5 minutes before cutting it into slices and serving.
Nutritional and Dietary Notes:
This pizza is hearty and filling, with a good balance of protein and fats from the meats and cheese. While it’s not considered low-calorie, it’s a satisfying treat for those craving a flavorful, indulgent dish. The crust provides some carbohydrates, and the sauce gives it an aromatic, herby flavor. If you’re looking to make it lighter, you can use leaner meats, lower-fat cheese, or a cauliflower crust.
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