School Pizza – Don’t LOSE this recipe

2 ⅔ cup all purpose flour
¾ cup powdered milk
2 tbsp granulated sugar
1 pkg quick rising yeast
½ tsp salt
1 ⅔ cup warm water
2 tbsp Vegetable Oil
½ pound sausage
½ pound ground chuck
½ tsp black pepper
½ tsp salt
6 ounces tomato paste
1 ½ cups water
⅓ cup Olive Oil
2 cloves garlic, freshly minced
1 tsp salt
1 tsp pepper
½ tbsp dried oregano
½ tbsp basil
½ tbsp rosemary
The crust is first.
Preheat the oven to 425*
Line an 11×13 pan with parchment paper
In a large bowl combine the flour, powdered milk, yeast and salt. Whisk to blend well
Add the oil to the warm water
Then add the water to the flour mixture
Stir with a wooden spoon. There will be lumps, you do not want pockets of the flour mix
Spread the dough into the prepared baking sheet, if the dough is stubborn, let it sit for five minutes and then try again.
Bake the crust for 8 to 10 minutes
In another bowl(the day before) mix all ingredients for the sauce
Spread the sauce onto the baked crust
Brown the meats with salt and pepper, drain any grease
Sprinkle the cooked meat over the crust
Sprinkle with the shredded mozzarella cheeseBake for 10 to 12 minutes, or until the cheese begins to brown.
Let stand for 5 minutes, then slice and serve

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