School Pizza

 

School Pizza

f you love and miss the old school rectangle pizza, here’s the recipe:
Half sheet pan and line with parchment paper.

Crust:

• 2 ⅔ flour
• ¾ cup powdered milk
• 2 T sugar
• 1 packet of quick rise yeast
• 1 tsp salt
• 1 ⅔ cup warm water (105-110 degrees)
• 2 T vegetable oil

Filling:

• ½ pound ground chuck
• ½ tsp salt
• ½ tsp pepper
• 1 8oz block mozzarella cheese – grated yourself (To be authentic school pizza, you will have to use imitation mozzarella shreds.)

Sauce (I make sauce the day before):

• 6oz can tomato paste
• 1 cup water
• ⅓ olive oil
• 2 cloves garlic minced
• 1 tsp salt
• 1 tsp pepper
• ½ tbsp dried oregano
• ½ tbsp dried basil
• ½ tsp dried rosemary crushed

Crust:
Preheat oven to 475 degrees. Spray pan with Pam and lay Parchment paper down (Pam makes it stick)
In a large bowl – flour, powdered milk, sugar, yeast, salt – whisk to blend
Add oil to hot water (110-115 degrees) – pour into your mixture
Stir with a wooden spoon until batter forms – don’t worry about lumps – you just want no dry spots
Spread dough into pan using fingertips until it’s even. If dough doesn’t want to cooperate, let rest 5 minutes and try again
Bake just the crust for 8-10 minutes – remove from oven and set aside.
Brown meats until it resembles crumbles – set aside and drain meat
Get out the pizza sauce – to partially baked crust, assemble:
Sauce – spread all over crust
Sprinkle meats
Sprinkle cheese
Bake at 475 degrees for 8-10 minutes until cheese melts and begins to brown
Remove from oven – let stand 5 minutes
Cut in slices and serve!