School Pizza (Print Version)
# Ingredients:
→ Crust
01 -
1 2/3 cups warm water (110–115°F)
02 -
3/4 cup powdered milk
03 -
2 tablespoons sugar
04 -
2 tablespoons vegetable oil
05 -
1 teaspoon salt
06 -
1 package quick-rise yeast
07 -
2 2/3 cups all-purpose flour
→ Filling
08 -
1/2 teaspoon pepper
09 -
1/2 pound ground chuck
10 -
1/2 pound Italian sausage
11 -
1/2 teaspoon salt
12 -
1 (8-ounce) block of mozzarella cheese
→ Sauce
13 -
1 teaspoon salt
14 -
1/3 cup olive oil
15 -
1 (6-ounce) can of tomato paste
16 -
1 1/2 cups water
17 -
1/2 tablespoon dried basil
18 -
1 teaspoon pepper
19 -
1/2 teaspoon dried rosemary
20 -
2 cloves garlic, minced
21 -
1/2 tablespoon dried oregano
# Instructions:
01 -
Preheat your oven to 475°F. Spray a sheet pan (about 18 x 13 inches) lightly with non-stick cooking spray, then line it with parchment. Combine the salt, flour, powdered milk, sugar, and yeast in a big bowl. Stir until it's all mixed. Pour the warm water and oil into the bowl and mix everything with a wooden spoon until smooth. Once mixed, use your hands to spread the dough onto the pan. If it's too stiff, let the dough chill out for 5 minutes before trying again. Partially bake for 8–10 minutes. Take it out and leave it to rest.
02 -
Heat a skillet, then add the sausage and ground beef. Sprinkle in the salt and pepper. Crumble the meat as it cooks and stir until it's browned. Drain out the extra grease. Set the cooked meat aside.
03 -
In a small pot, stir together the tomato paste, olive oil, water, minced garlic, salt, pepper, rosemary, basil, and oregano. Heat it up gently and let it simmer so the flavors mix well. For the best taste, make it ahead of time and use the next day.
04 -
Spread your sauce all over the warm crust evenly. Add the cooked sausage and beef on top, and then sprinkle on the shredded mozzarella cheese.
05 -
Place the pizza back into the 475°F oven and bake until the cheese starts to bubble and gets golden, about 8–10 minutes. Let it cool for 5 minutes so it's easier to cut. Serve and enjoy!