School Pizza
Just like the beloved cafeteria classic, this school pizza recipe will take you back to simpler times—discover how to make it unforgettable!
Total time
80 min
Servings
8
Calories
603.9
Category
Dinner & Mains
Relive the best cafeteria lunch with this homemade School Pizza recipe. Perfect for busy weeknights or meal prep, this nostalgic dish combines a soft, fluffy crust with savory Italian sausage and a rich, herb-infused tomato sauce.
Ingredients
Makes 8 servings
- 2 2/3 flour
- 3/4 powdered milk
- 2 sugar
- 1 fast rising yeast
- 1 salt
- 1 2/3 warm water
- 2 Italian sausage
- 1/2 salt
- 1/2 pepper
- 1/2 mozzarella cheese
- 1/2 tomato paste
- 8 water
- 6 olive oil
- 1 1/2 garlic cloves
- 1/3 salt
- 2 pepper
- 1 dried oregano
- 1 dried basil
- 1 1/2 rosemary
Method
Crust:
Preheat oven to 475 degrees. Spray pan with Pam and lay Parchment paper down (Pam makes it stick).
In a large bowl – Add flour, powdered milk, sugar, yeast, salt – whisk to blend.
Add oil to warm water (120-125 degrees) – pour into your mixture (Follow temps on yeast package).
Stir with a wooden spoon until batter forms – don’t worry about lumps – you just want no dry spots.
Spread dough on 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 – drain meat and set aside.
Get out the pizza sauce and add to partially baked crust. Assemble in the following order:
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!
Easy swaps
- Instead of Italian sausage, use ground turkey or plant-based crumbles
- Instead of mozzarella cheese, use vegan mozzarella or provolone
- Instead of powdered milk, use coconut milk powder or omit for dairy-free
Frequently asked
Can I use active dry yeast instead of fast rising?
Yes, but you'll need to proof it in warm water with a pinch of sugar for 5–10 minutes before adding to the dry ingredients.
Why does my dough feel sticky?
That's normal! This batter-style crust is meant to be soft. Let it rest 5 minutes if it's hard to spread.
Can I skip the powdered milk?
Yes, but it adds tenderness and a slightly richer flavor. You can substitute with 2 tbsp melted butter or just omit.
