Nostalgic School Pizza (Print Version)
# Ingredients:
→ Crust
01 -
1 2/3 cups warm water (110–115°F)
02 -
2 tablespoons vegetable oil
03 -
2 2/3 cups all-purpose flour
04 -
3/4 cup powdered milk
05 -
2 tablespoons sugar
06 -
1 teaspoon salt
07 -
1 package quick-rise yeast
→ Filling
08 -
1/2 teaspoon salt
09 -
1 (8-ounce) block of mozzarella cheese
10 -
1/2 teaspoon pepper
11 -
1/2 pound ground chuck
12 -
1/2 pound Italian sausage
→ Sauce
13 -
1/2 tablespoon dried basil
14 -
1 (6-ounce) can of tomato paste
15 -
2 cloves garlic, minced
16 -
1 teaspoon salt
17 -
1 teaspoon pepper
18 -
1/3 cup olive oil
19 -
1/2 teaspoon dried rosemary
20 -
1/2 tablespoon dried oregano
21 -
1 1/2 cups water
# Instructions:
01 -
Get your oven going at 475°F and prep a big sheet pan (18 x 13 inches) with cooking spray and parchment paper. In a large bowl, mix the flour, sugar, powdered milk, yeast, and salt together until it looks uniform. Pour the warm water and vegetable oil over the dry stuff, then stir with a wooden spoon until there's no dry bits left. Use your fingers to spread the dough onto the pan. If it’s hard to do, take a 5-minute break and try again. Stick the dough in the oven to bake for 8–10 minutes. Pull it out and put it on standby.
02 -
Throw the ground chuck and sausage into a skillet and cook until it crumbles, adding salt and pepper while it browns. Drain the grease once it’s cooked and set the meat aside for later.
03 -
Mix the tomato paste, water, olive oil, minced garlic, oregano, basil, rosemary, salt, and pepper in a saucepan. Stir it all up and let it bubble on low until everything comes together. If you can, whip this up a day ahead for the best results.
04 -
Take your baked crust and slather the sauce all over it, making sure to cover it evenly. Scatter the cooked meat across the top, then finish by sprinkling the shredded mozzarella.
05 -
Pop the pan back into the 475°F oven and cook for another 8–10 minutes, or until the cheese is all bubbling and golden. Let the pizza sit for a few minutes before slicing it up to serve.