There’s a special kind of nostalgia that comes with the crispy, cheesy delight known as School Pizza. This hearty dish is a favorite for many who grew up enjoying it during lunchtime. With its rich flavors and delightful textures, this recipe brings the essence of the cafeteria right into your home kitchen. Get ready to impress friends and family with this nostalgic, mouthwatering treat that’s perfect for gatherings, game days, or simply a cozy family dinner. Let’s dive into how you can create this classic dish.
Ingredients
- 2 2/3 cups all-purpose 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
- 1/2 pound Italian sausage
- 1/2 pound ground chuck
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 (8-ounce) block mozzarella cheese, shredded
- 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
Directions
- Preheat your oven to 475°F. Spray an 18×13-inch sheet pan with cooking spray and line it with parchment paper for easy cleanup.
- In a large bowl, combine the flour, powdered milk, sugar, yeast, and salt. Whisk gently to mix.
- In a small bowl or measuring cup, mix the warm water with vegetable oil. Pour this mixture into your dry ingredients and stir with a wooden spoon until a smooth batter forms—check for dry pockets and incorporate everything.
- Transfer the dough onto the prepared sheet pan. Using your fingertips, gently press and spread it to evenly cover the entire pan. If the dough resists, let it rest for 5 minutes, then try again.
- Bake your crust for 8 to 10 minutes, until just set but not yet browned. Remove from the oven and set aside.
- While the crust bakes, brown the Italian sausage and ground chuck together in a skillet over medium heat. Season with 1/2 teaspoon each of salt and pepper, breaking the meat into small crumbles. Drain excess fat and set aside.
- For the sauce, mix together tomato paste, 1 1/2 cups water, olive oil, minced garlic, 1 teaspoon salt, 1 teaspoon pepper, dried oregano, dried basil, and rosemary. Stir well to blend.
- Spread the sauce evenly over the par-baked pizza crust.
- Scatter the browned meats over the sauce, then sprinkle the shredded mozzarella cheese over the top.
- Return the pan to the oven and bake for another 8 to 10 minutes, or until the cheese is bubbly and beginning to turn golden brown.
- Let the pizza stand for 5 minutes after baking. Slice into squares and serve hot.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 squares
Nutrition Info (per square): Approximately 250 calories, 12g protein, 10g carbohydrates, 18g fat.
How to Serve School Pizza
School Pizza is best served hot immediately after slicing. Pair it with a simple side salad for a more balanced meal. You can also complement it with a variety of dipping sauces such as marinara, ranch, or garlic butter for additional flavor. This dish also stores well, making it perfect for meal prep or enjoying as leftovers the next day.
Variations
- Vegetarian Option: Skip the meat and add more vegetables like bell peppers, mushrooms, or spinach to the topping.
- Spicy Twist: Add some crushed red pepper flakes for a kick or substitute spicy Italian sausage for a bolder flavor.
- Different Cheeses: Experiment with other types of cheese like provolone, cheddar, or a blend for a unique taste.
FAQs
1. Can I use gluten-free flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, although the texture may vary slightly.
2. How do I store leftover School Pizza?
Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
3. Can I freeze School Pizza?
Absolutely! You can freeze it for up to 2 months. To reheat, allow it to thaw overnight in the refrigerator and warm it in the oven for a few minutes before serving.