School Pizza (Printable Version)
# What You'll Need:
→ Crust
01 -
1 package quick-rise yeast
02 -
2/3 cup powdered milk
03 -
2 tablespoons vegetable oil
04 -
1 teaspoon salt
05 -
2 tablespoons sugar
06 -
1 2/3 cups warm water (about 110°F)
07 -
2 2/3 cups all-purpose flour
→ Filling
08 -
1/2 pound ground chuck
09 -
1/2 pound Italian sausage
10 -
1 (8-ounce) block mozzarella cheese
11 -
1/2 teaspoon salt
12 -
1/2 teaspoon pepper
→ Sauce
13 -
1 teaspoon pepper
14 -
1/3 cup olive oil
15 -
1/2 tablespoon dried oregano
16 -
1/2 tablespoon dried basil
17 -
1 (6-ounce) can tomato paste
18 -
1 1/2 cups water
19 -
2 cloves garlic, minced
20 -
1 teaspoon salt
21 -
1/2 teaspoon dried rosemary
# Preparation Steps:
01 -
Line an 18 x 13-inch sheet pan with parchment paper, and lightly spray it with cooking oil. Turn your oven to 475°F. Toss together the powdered milk, flour, yeast, sugar, and salt in a bowl. Stir to combine. Pour in the warm water along with the vegetable oil and stir vigorously until the dough becomes smooth with no lumps. Pat it down into the pan with your hands. If it’s tricky, let it rest for 5 minutes and try again. Bake just the crust for 8 to 10 minutes, then take it out and let it cool for now.
02 -
In a pan, cook up the ground chuck and sausage over medium heat. Add a pinch of salt and pepper while browning. Break up the meat until no pink remains, then drain off any grease. Put it aside for later.
03 -
In a small pot, mix the water, tomato paste, olive oil, minced garlic, and seasonings (pepper, salt, rosemary, basil, and oregano). Stir thoroughly over low heat and let it simmer until the flavors meld. It’s even better if you can prep the sauce the night before.
04 -
Spread an even layer of the hot sauce over the semi-baked crust. Scatter the cooked sausage and ground chuck evenly across the top, then add shredded mozzarella on top of the meat mix.
05 -
Pop the pizza back into the oven at 475°F for another 8 to 10 minutes. Keep an eye on it until the cheese bubbles up and turns golden brown. Leave it alone for 5 minutes before slicing to serve.