FB - The School Pizza Recipe

subheading: Sauce (make the day before):

1 (6oz) can tomato paste

1 ½ cups water

⅓ cup olive oil

2 cloves garlic minced

1 t salt

1 tsp pepper

½ T dried oregano

½ T dried basil

½ t dried rosemary

subheading: Crust:

2-⅔ cup flour

¾ cup powdered milk

2 T sugar

1 package quick rise yeast

1 tsp salt

1-⅔ cup warm water (110 to 115)

2 T vegetable oil

subheading: Filling:

½ lb Italian sausage

½ lb ground chuck

½ tsp pepper

½ tsp salt

1 (8oz) block mozzarella cheese

Preheat oven to 475.

Spray 18 x 13 sheet pan with Pam and lay parchment paper down.

subheading: Crust:

Add flour, powered milk, sugar, yeast, and salt to a large bowl. Whisk to blend.

Add oil to warm water. Pour into flour mixture. Stir with a wooden spoon until batter forms. Don’t worry about lumps - you just want no dry spots.

Spread dough onto sheet pan with fingertips until even. If the dough doesn’t want to cooperate then let it rest for 5 min and try again.

Bake just the crust for 8 to 10 min. Remove from oven and set aside.

subheading: Filling:

Brown meats (add salt and pepper) until it resembles crumbles. Drain, set aside.

Get out sauce that was made the day before.

subheading: Assemble:

Spread sauce all over partially baked crust.

Sprinkle meats.

Sprinkle cheese.

subheading: Bake:

Bake at 475 for 8 to 10 min. Until cheese starts to brown.

Let stand 5 min, cut into slices and serve.

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