Meat Lovers School Lunch Pizza
This recipe recreates the nostalgic taste of school lunch pizza, but with a meat lover's twist. It features a soft, rectangular crust topped with savory Italian sausage and mini pepperonis.
Ingredients
- all-purpose flour
- sugar
- salt
- instant dry yeast (whole packet)
- non-fat dry milk powder
- oil
- warm water
- cornmeal
- Rao's Homemade Pizza Sauce (jar)
- ground Italian sausage
- mozzarella cheese
- mini pepperoni (bag)
Method
- 1
In a large bowl, combine the all-purpose flour, sugar, salt, and instant dry yeast.
- 2
Add the non-fat dry milk powder to the bowl.
- 3
Whisk the dry ingredients together until well combined.
- 4
In a separate container, mix the oil into the warm water.
- 5
Pour the wet ingredients into the dry ingredients and mix until it forms a smooth, pancake-like batter. If the batter is too thick, add a little extra water.
- 6
Preheat your oven to 475°F (246°C).
- 7
Line a sheet pan with parchment paper.
- 8
Sprinkle an even layer of cornmeal over the parchment paper.
- 9
Pour the batter onto the prepared pan and spread it out evenly to all corners.
- 10
Bake the crust at 475°F (246°C) for 10 minutes, until it is lightly golden and set.
- 11
Remove the par-baked crust from the oven.
- 12
Using a dough docker or a fork, poke holes all over the surface of the crust.
- 13
Spread an even layer of pizza sauce over the crust.
- 14
Sprinkle the cooked and crumbled Italian sausage evenly over the sauce.
- 15
Cover the sausage with a generous layer of shredded mozzarella cheese.
- 16
Top the cheese with an even layer of mini pepperonis.
- 17
Place the assembled pizza back into the 475°F (246°C) oven.
- 18
Bake for another 10 minutes, or until the cheese is melted and bubbly, and the toppings are heated through.
- 19
Remove the pizza from the oven and let it cool slightly.
- 20
Cut the pizza into squares and serve immediately.
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