Classic School Pizza with Sausage and Cheese (Print version)
A nostalgic sheet-pan school pizza with a tender crust, crumbled sausage, seasoned beef, tomato sauce, and melty cheese.
# Ingredients:
For the crust
01 -
3 tablespoons olive oil, divided
02 -
2 tablespoons yellow cornmeal
03 -
2 3/4 cups (345 g) all-purpose flour
04 -
1/2 cup (45 g) instant nonfat dry milk powder
05 -
2 tablespoons granulated sugar
06 -
2 1/4 teaspoons quick-rise yeast
07 -
2 teaspoons fine salt
08 -
1 2/3 cups (395 ml) warm water, about 105 degrees F
For the topping
09 -
1/2 lb (225 g) mild Italian sausage
10 -
1/2 lb (225 g) lean ground beef
11 -
1 3/4 cups (420 g) pizza sauce
12 -
1 teaspoon Italian seasoning
13 -
3 cups (340 g) shredded low-moisture mozzarella
14 -
1 cup (115 g) shredded mild cheddar
# Instructions:
01 -
Heat the oven to 475 degrees F. Brush a rimmed 18x13 sheet pan with 2 tablespoons olive oil, then sprinkle the cornmeal evenly over the bottom.
02 -
In a large bowl, whisk the flour, dry milk, sugar, yeast, and salt. Stir in the warm water and remaining 1 tablespoon olive oil until a thick, sticky batter forms.
03 -
Spread the batter into the prepared pan with a lightly oiled spatula. Bake for 8-10 minutes, until set and pale golden around the edges.
04 -
While the crust bakes, cook the sausage and ground beef in a skillet over medium-high heat until browned and cooked through. Drain excess fat.
05 -
Stir the pizza sauce and Italian seasoning into the cooked meat. Simmer for 2-3 minutes so the topping thickens slightly.
06 -
Spread the meat sauce over the parbaked crust. Top with mozzarella and cheddar, then bake for 10-12 minutes, until the cheese is melted and bubbling.
07 -
Let the pizza rest in the pan for 5 minutes. Cut into 12 rectangle slices and serve warm.
# Good to know:
01 -
Best cut into cafeteria-style rectangles after a short rest.
02 -
A rimmed half sheet pan gives the right crust thickness.
03 -
Nutrition is an estimate per serving.