School Pizza Recipe
This school pizza recipe brings cafeteria memories to life with a soft homemade crust, seasoned meat topping, and gooey cheese. Perfect for feeding a family or reliving your favorite lunchroom moments. It’s easy, fun, and made with pantry staples—ideal for beginner home cooks!
Ingredients
Pizza Crust:
- 2⅔ cups all-purpose flour
- ¾ cup powdered milk
- 2 tablespoons sugar
- 1 packet quick-rise yeast
- 1 teaspoon salt
- 1⅔ cups warm water 110–115°F
- 2 tablespoons vegetable oil
Meat Topping:
- ½ pound Italian sausage, crumbled
- ½ pound ground chuck
- ½ teaspoon black pepper
- ½ teaspoon salt
Pizza Sauce:
- 6 oz can tomato paste
- 1½ cups water
- ⅓ cup olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
- ½ teaspoon dried rosemary
Cheese:
- 8 oz block mozzarella cheese, shredded
Instructions
- Preheat oven to 475°F (245°C). Grease an 18x13-inch sheet pan.
- In a bowl, mix flour, powdered milk, sugar, yeast, and salt. Add warm water and oil; stir into a sticky dough.
- Spread dough in the sheet pan using wet fingers. Bake for 8–10 minutes until lightly golden.
- While baking, brown sausage and beef in a skillet. Season with salt and pepper. Drain and set aside.
- For sauce, simmer tomato paste, water, olive oil, garlic, and spices for 20–30 minutes, stirring occasionally.
- Spread sauce over pre-baked crust. Top with meat, then shredded mozzarella.
- Return to oven and bake 8–10 more minutes, until cheese is bubbly and golden.
- Rest 5 minutes, then cut your school pizza into squares and serve warm.
Notes
Tip: Wet fingers make spreading sticky dough easier.
Variation: For a vegetarian version of school pizza, skip the meat and add sliced bell peppers or mushrooms.
Variation: For a vegetarian version of school pizza, skip the meat and add sliced bell peppers or mushrooms.