Nostalgic School Pizza (Print Version)
# Ingredients:
→ Crust
01 -
1 teaspoon salt
02 -
2 2/3 cups all-purpose flour
03 -
3/4 cup powdered milk
04 -
2 tablespoons sugar
05 -
1 package quick-rise yeast
06 -
2 tablespoons vegetable oil
07 -
1 2/3 cups warm water (110–115°F)
→ Filling
08 -
1/2 teaspoon salt
09 -
1/2 pound ground chuck
10 -
1/2 pound Italian sausage
11 -
1/2 teaspoon pepper
12 -
1 (8-ounce) block of mozzarella cheese
→ Sauce
13 -
1 teaspoon pepper
14 -
1 teaspoon salt
15 -
1/2 tablespoon dried oregano
16 -
1/2 teaspoon dried rosemary
17 -
1/3 cup olive oil
18 -
1 (6-ounce) can of tomato paste
19 -
1/2 tablespoon dried basil
20 -
2 cloves garlic, minced
21 -
1 1/2 cups water
# Instructions:
01 -
Turn your oven on to 475°F. Get an 18 x 13-inch baking sheet and lightly coat it with cooking spray before adding parchment paper. In a big bowl, blend together yeast, powdered milk, flour, sugar, and salt until mixed. Pour in warm water and oil, then use a wooden spoon to stir. Work the dough gently over the pan with your fingers. If it pushes back, let it sit for 5 minutes before continuing. Pop it in the oven for 8–10 minutes, just until it starts to set. Take it out and let it cool.
02 -
Toss the sausage and ground chuck into a hot skillet. Season with salt and pepper. Break it apart as it cooks until it’s browned and crumbly. Pour off any extra grease and put the meat aside.
03 -
In a pan, stir together the tomato paste, olive oil, garlic, water, oregano, rosemary, basil, pepper, and salt. Let it simmer so the flavors come together. Making it ahead of time is even tastier.
04 -
Spread the sauce across the par-baked crust. Add the cooked meat on top, then finish it off with grated mozzarella cheese.
05 -
Put the pizza back in the oven at 475°F. Bake it for 8–10 minutes, or until the cheese is nicely melted and golden. Let it cool for a few minutes before slicing it up to serve.