School Pizza
This Old School Cafeteria Pizza recipe captures the essence of all that was good in the school cafeterias of our youth. (Cafeteria ladies not included.)
This fall marked a real Mama Milestone for me. After 28 years of recording the first day of school with a photo each year, and then sending my girls off to preschool, and kindergarten, and grade school, and middle school, and finally high school – times five! – I faced my baby’s first day of Senior year – and my last 1st Day of School.
All but the youngest have gone off to college now too, but as anyone who has ever done so will tell you, sending a child off to college is an entirely different experience from packing them off to first grade. Anyway, this rite of passage got me reminiscing, and as I got online to update Em’s lunch account, I got to thinking about the cafeteria and the school lunches of my childhood.
I grew up in Northeast Portland and attended the same elementary school from kindergarten through the eighth grade; and in that time, I figure I ate nearly 1500 meals in our basement cafeteria. More than two-thirds were hot lunches.
Why You’ll Love This Recipe
There’s something inherently nostalgic about school pizza. It’s a taste that brings back memories of childhood and carefree school days. You’ll love this recipe because it’s simple, hearty, and packed with flavor. Plus, it’s a great way to enjoy a classic meal that you might not find in stores today.
Kitchen Equipment You’ll Need
- Half sheet pan
- Parchment paper
- Large mixing bowl
- Wooden spoon
- Skillet
- Grater
- Measuring cups and spoons
Ingredients
For the Crust:
- 2 ⅔ cups flour
- ¾ cup powdered milk
- 2 tablespoons sugar
- 1 packet quick rise yeast
- 1 teaspoon salt
- 1 ⅔ cups warm water (105-110 degrees)
- 2 tablespoons vegetable oil
For the Filling:
- ½ pound ground chuck
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 8oz block mozzarella cheese, grated (use imitation mozzarella shreds for authenticity)
For the Sauce:
- 6oz can tomato paste
- 1 cup water
- ⅓ 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, crushed
Instructions
Step 1: Preheat your oven to 475 degrees. Spray a half sheet pan with non-stick spray and line it with parchment paper.
Step 2: In a large bowl, whisk together the flour, powdered milk, sugar, yeast, and salt.
Step 3: Add the vegetable oil to the warm water, then pour the mixture into the dry ingredients. Stir with a wooden spoon until a batter forms. Don’t worry about lumps; just ensure there are no dry spots.
Step 4: Spread the dough into the prepared pan, using your fingertips to make it even. If the dough resists, let it rest for 5 minutes and try again.
Step 5: Bake the crust alone for 8-10 minutes. Remove from oven and set aside.
Step 6: In a skillet, brown the ground chuck until it resembles crumbles. Drain and set aside.
Step 7: Spread the sauce over the partially baked crust, sprinkle the browned meat, and then top with grated mozzarella cheese.
Step 8: Bake for another 8-10 minutes until the cheese melts and begins to brown. Remove from oven and let stand for 5 minutes.
Step 9: Cut into slices and serve!
Tips for Success
- Ensure your water is warm enough to activate the yeast but not too hot, which could kill it.
- If the dough is sticky, lightly oil your fingers before spreading it in the pan.
- Grate your own cheese for better melting and texture.
Additional Tips and Variations
For a vegetarian option, skip the ground chuck and add more vegetables like bell peppers or mushrooms. You can also experiment with different cheeses or add a sprinkle of red pepper flakes for a spicy kick.
Nutritional Highlights (Per Serving)
Calories: 300 | Protein: 15g | Carbohydrates: 35g | Fat: 12g | Fiber: 2g
Frequently Asked Questions (FAQ)
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough a day in advance and store it in the fridge. Let it come to room temperature before spreading it in the pan.
Q: Can I freeze the pizza?
A: Absolutely! Once baked, let the pizza cool completely, then wrap it tightly in plastic wrap and foil before freezing. Reheat in the oven before serving.
Conclusion
This School Pizza recipe is a delightful trip down memory lane and a hit at any family gathering or casual dinner. Give it a try, and don’t forget to share your experience and any creative variations you come up with!