Nostalgic School Pizza (Version imprimable)
Make this memory-filled school pizza effortlessly, featuring a golden crust, meaty filling, and sauce everyone will love.
# Composition:
→ Crust
01 -
1 2/3 cups warm water (around 110–115°F)
02 -
2 tablespoons vegetable oil
03 -
2 2/3 cups plain flour
04 -
3/4 cup dry milk powder
05 -
1 teaspoon salt
06 -
1 packet of instant yeast
07 -
2 tablespoons granulated sugar
→ Filling
08 -
1/2 pound ground beef (chuck)
09 -
1 block (8 ounces) mozzarella cheese
10 -
1/2 teaspoon table salt
11 -
1/2 teaspoon ground black pepper
12 -
1/2 pound Italian sausage
→ Sauce
13 -
1/3 cup extra virgin olive oil
14 -
1 teaspoon ground black pepper
15 -
1 teaspoon table salt
16 -
1 (6-ounce) can tomato paste
17 -
1 1/2 cups water
18 -
2 minced garlic cloves
19 -
1/2 tablespoon crushed basil
20 -
1/2 tablespoon oregano flakes
21 -
1/2 teaspoon rosemary leaves (dried)
# Étapes de réalisation:
01 -
Set your oven to 475°F to preheat. Spray an 18 x 13-inch baking tray lightly with cooking oil, then line it with parchment paper. In a big bowl, whisk together the flour, milk powder, sugar, yeast, and salt until smooth. Add in the warm water and oil, then stir with a wooden spoon till it becomes a wet dough. Spread the mixture evenly across the tray with your fingertips. If it's too sticky or hard to spread, let it rest for 5 minutes and try again. Bake the crust halfway through for about 8–10 minutes and then pull it out to cool.
02 -
In a skillet, cook the sausage and ground chuck until they crumble apart and turn brown. Toss in some salt and pepper while cooking. Drain out the extra grease and set it aside.
03 -
Mix tomato paste, water, oil, garlic, salt, pepper, oregano, basil, and rosemary together in a pot. Stir well and simmer so the flavors mix. This works best if you make it the day ahead.
04 -
Spread the cooled crust with the ready sauce. Next, layer on the cooked meat mixture and top with grated mozzarella.
05 -
Pop the assembled pizza back into the oven at 475°F. Bake until the cheese is bubbly and golden, about 8–10 minutes. Take it out, let it sit for 5 minutes, and then slice it up to serve.