On a special day, I had a casual get-together with a few close friends to celebrate the end of a long week. We were all trying to find a way to unwind, and I decided to step up the food game. One of my friends, Sarah, walked in the door with a smile and immediately started raving about the smell in the kitchen. It was the smell of comfort, nostalgia, and something I hadn’t made in a while—school pizza.
Sarah and I used to make it together when we were younger, and it instantly took us back to those carefree school days. The combination of savory sausage, melted mozzarella, and homemade pizza crust was something we both craved, and when I made it that day, we couldn’t help but laugh as we reminisced about old memories.
We sat around the table, each bite bringing back little moments from our childhoods, like the first time we learned how to use a rolling pin or the countless hours spent in the kitchen with our parents, crafting our favorite recipes.
The simple joy of making a dish like this felt almost like time stood still, and in that moment, I realized how food is truly more than just nourishment—it’s a bridge to past memories, shared experiences, and connections with the people we love.
Short Description
This School Pizza Recipe is a quick and delicious homemade pizza that captures the nostalgia of cafeteria pizza. With a chewy crust, savory meat filling, and rich homemade tomato sauce, it’s a hit for any occasion.
Key Ingredients
For the Crust:
- 2 2/3 cups 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
For the Filling:
- 1/2 lb Italian sausage
- 1/2 lb ground chuck
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 (8oz) block mozzarella cheese
For the Sauce (prepare the day before):
- 1 (6oz) 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
Tools Needed
- 18 x 13 sheet pan
- Parchment paper
- Wooden spoon
- Frying pan for browning meat
- Whisk for dry ingredients
- Saucepan for preparing the sauce
Cooking Instructions
Step 1: Prepare the Crust
Preheat your oven to 475°F. Lightly spray your 18 x 13 sheet pan with non-stick spray and line it with parchment paper. In a large bowl, whisk together the flour, powdered milk, sugar, yeast, and salt. Add the warm water and vegetable oil, stirring with a wooden spoon until the dough forms.
Don’t worry if it’s a little lumpy, as long as there are no dry spots. Spread the dough onto the prepared sheet pan using your fingertips, pressing it out evenly.
If the dough is too sticky to spread, let it rest for 5 minutes before trying again. Bake the crust for 8-10 minutes until it’s firm but not fully browned. Remove from the oven and set aside.
Step 2: Prepare the Filling
In a frying pan, brown the Italian sausage and ground chuck, adding salt and pepper. Cook the meat until it resembles crumbles. Once browned, drain any excess grease and set the meat aside.
Step 3: Prepare the Sauce
In a saucepan, combine the tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil, and rosemary. Simmer for about 10 minutes, allowing the flavors to meld together. Let the sauce cool before using.
Step 4: Assemble the Pizza
Spread the sauce evenly over the partially baked crust. Sprinkle the cooked meat mixture over the sauce, followed by a generous layer of shredded mozzarella cheese.
Return the pizza to the oven and bake for 8-10 minutes, until the cheese is melted and lightly browned. Let the pizza stand for 5 minutes before slicing and serving.
Why You’ll Love This Recipe
Quick and easy: The whole process can be done in under 90 minutes, making it perfect for weeknight meals.
Homemade sauce: With fresh garlic and herbs, the homemade sauce takes the flavor to the next level.
Family-friendly: The familiar taste of school pizza is a hit with kids and adults alike.
Customizable: You can easily tweak the toppings or swap out meats to suit your tastes.
Mistakes to Avoid & Solutions
Dough too sticky: If the dough feels too sticky to spread, add 1 tablespoon of flour at a time until it’s manageable.
Overbaking the crust: If the crust bakes for too long before adding toppings, it may become too tough. Check the crust at 8 minutes to ensure it’s firm but not fully browned.
Sauce too thin: If your sauce is too runny, simmer it a little longer to thicken it up.
Serving and Pairing Suggestions
– Serve this pizza with a side of fresh salad or roasted vegetables for a well-rounded meal.
– Pair it with a light, fruity red wine or a sparkling water to balance the richness of the cheese and meats.
– For a more casual vibe, serve it family-style with a few different pizzas for variety.
Storage and Reheating Tips
Storing leftovers: Keep any leftover pizza in an airtight container in the fridge for up to 3 days.
Reheating: Reheat slices in the oven at 350°F for 5-7 minutes or until the cheese is bubbly again.
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Let it come to room temperature before spreading it onto the sheet pan.
2. Can I use a different kind of cheese?
Absolutely! While mozzarella is traditional, feel free to swap in cheddar, provolone, or any cheese you prefer.
3. Can I freeze the pizza?
Yes, you can freeze the baked pizza for up to 2 months. Just wrap it tightly in plastic wrap and foil before freezing.
4. How can I make this vegetarian?
Skip the meat and add more veggies like bell peppers, onions, and mushrooms. You could also add a meatless sausage substitute.
5. What can I do if the dough isn’t rising?
Ensure your water is at the correct temperature (110-115°F). If it’s too hot or too cold, the yeast may not activate. You can also give the dough a little more time to rise in a warm place.
Tips & Tricks
– If you’re short on time, consider using pre-made pizza dough or store-bought sauce for a quicker meal.
– For a crispier crust, bake the dough for an extra 2-3 minutes before adding the toppings.
– Don’t skimp on the cheese—adding a generous amount makes all the difference in flavor.
Recipe Variations
BBQ Chicken Pizza: Swap the sausage and ground beef for cooked, shredded chicken. Add a drizzle of BBQ sauce for a smoky twist.
Veggie Delight: Go vegetarian by replacing the meat with a mix of bell peppers, onions, spinach, and black olives.
Gluten-Free: Use a gluten-free pizza crust or flour blend to make this recipe gluten-free. Ensure your sauce and cheese are gluten-free as well.
Final Thoughts
Making this school pizza recipe was a trip down memory lane. Every part of the process, from preparing the dough to watching the cheese melt, brought back those little moments of shared joy. It’s easy to see why this recipe is such a classic; it’s simple, delicious, and full of heart.
As I reflect on the gathering, I realize how much cooking can tie us to the people we care about, even when time has passed. Sharing this pizza with friends was a reminder that the best moments in life are often the simplest ones.
School Pizza Recipe
Ingredients
For the Crust:
- 2⅔ cups flour
- ¾ cup powdered milk
- 2 tablespoons sugar
- 1 package quick rise yeast
- 1 teaspoon salt
- 1⅔ cups warm water 110-115°F
- 2 tablespoons vegetable oil
For the Filling:
- ½ lb Italian sausage
- ½ lb ground chuck
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 8oz block mozzarella cheese
For the Sauce (prepare the day before):
- 1 6oz can tomato paste
- 1½ cups water
- 1/3 cup olive oil
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
- ½ teaspoon dried rosemary
Instructions
- Preheat your oven to 475°F. Lightly spray an 18 x 13 sheet pan with non-stick spray and line it with parchment paper.
- In a large bowl, whisk together the flour, powdered milk, sugar, yeast, and salt. Add the warm water and vegetable oil, stirring with a wooden spoon until the dough comes together.
- Spread the dough onto the prepared sheet pan with your fingertips, pressing it out evenly. If the dough feels too sticky to spread, let it rest for about 5 minutes and then try again.
- Bake the crust for 8-10 minutes until it’s firm but not fully browned. Remove it from the oven and set aside.
- In a frying pan, brown the Italian sausage and ground chuck, seasoning with salt and pepper. Cook the meat until it crumbles and turns brown. Drain any excess grease and set the meat aside.
- In a saucepan, combine the tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil, and rosemary. Simmer for about 10 minutes to allow the flavors to come together. Let the sauce cool before using it.
- Spread the sauce evenly over the partially baked crust. Layer the cooked meat mixture over the sauce, followed by a generous sprinkle of shredded mozzarella cheese.
- Return the pizza to the oven and bake for 8-10 minutes until the cheese melts and turns golden brown. Let the pizza rest for 5 minutes before slicing and serving.
