For the Sauce (Make Ahead for Best Flavor):
- 1 (6 oz) 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
Step-by-Step Instructions
1. Prepare the Dough:
- Preheat your oven to 475°F (245°C).
- Spray your 18×13 sheet pan with cooking spray and line it with parchment paper.
- In a large bowl, whisk together the flour, powdered milk, sugar, yeast, and salt.
- Mix the warm water with vegetable oil and pour into the dry ingredients.
- Stir with a wooden spoon until a sticky dough forms. It’s okay if it’s a bit lumpy!
- Spread the dough evenly onto the sheet pan using your fingertips. If it’s too elastic, let it rest for 5 minutes before continuing.
- Pre-bake the crust for 8-10 minutes until slightly firm but not browned. Remove from oven and set aside.
2. Make the Filling:
- In a skillet, cook the Italian sausage and ground chuck over medium heat.
- Season with salt and pepper, breaking up the meat into crumbles as it browns.
- Once fully cooked, drain the excess grease and set the meat aside.
3. Prepare the Sauce:
- In a small saucepan, combine tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil, and rosemary.
- Simmer on low heat for 15 minutes, stirring occasionally. For best results, make this sauce a day ahead and store in the fridge to enhance the flavors.
4. Assemble the Pizza:
- Spread the sauce evenly over the partially baked crust.
- Sprinkle the cooked meat evenly over the sauce.
- Generously sprinkle shredded mozzarella cheese on top.
- Return to the oven and bake for another 8-10 minutes, or until the cheese starts to brown slightly.
5. Serve and Enjoy!
- Let the pizza cool for 5 minutes before slicing.
- Cut into squares and serve warm.
Pro Tips for the Best School Pizza
- For a crispier crust: Bake the dough for an additional 2 minutes before adding toppings.
- For extra flavor: Add a sprinkle of garlic powder and oregano on top before baking.
- Cheese lovers: Mix in a bit of cheddar with the mozzarella for a richer taste.
Customization Ideas
- Vegetarian version: Skip the meat and add sautéed mushrooms, bell peppers, or black olives.
- Spicy kick: Add a pinch of red pepper flakes to the sauce or sprinkle over the cheese before baking.
- Healthier option: Use whole wheat flour for the crust and reduce the cheese slightly.
Storage and Reheating Tips
- Refrigeration: Store leftover slices in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months.
- Reheating: Warm in a 350°F oven for 10 minutes, or in a skillet over medium heat for a crispy bottom.
Nutrition Information (Per Serving)
- Calories: ~320
- Protein: ~18g
- Carbohydrates: ~35g
- Fat: ~14g
- Sodium: ~600mg
(Note: Nutrition values are estimates and may vary based on ingredients used.)
FAQs About This School Pizza Recipe
Can I use store-bought pizza dough?
Yes! If you’re short on time, store-bought dough works just fine. Just roll it out to fit your 18×13 pan.
Why pre-bake the crust?
Pre-baking ensures a sturdy base that won’t become soggy once the toppings are added.
Can I use pre-shredded cheese?
It’s best to use block cheese and shred it yourself. Pre-shredded cheese contains anti-caking agents that affect melting.
What’s the best way to get an authentic school pizza taste?
Using powdered milk in the dough and a simple tomato sauce gives it that classic school cafeteria flavor.
Final Thoughts
Recreating this classic school pizza at home is easy, fun, and incredibly delicious. Whether you’re looking for a nostalgic bite or introducing your family to an old-school favorite, this recipe is a winner. Try it today and relive the magic of school lunch pizza!
Did you love this recipe? Share it with friends and let us know how it turned out in the comments! 🍕
