Homemade School Pizza (Print Version)
# Ingredients:
→ Crust
01 -
2 2/3 cups plain flour
02 -
3/4 cup milk powder
03 -
2 tablespoons granulated sugar
04 -
1 package instant yeast
05 -
1 teaspoon table salt
06 -
1 2/3 cups lukewarm water (110–115°F)
07 -
2 tablespoons cooking oil
→ Filling
08 -
1/2 pound spicy Italian sausage
09 -
1/2 pound lean beef mince
10 -
1/2 teaspoon black pepper
11 -
1/2 teaspoon table salt
12 -
1 (8-ounce) chunk of mozzarella cheese
→ Sauce
13 -
1 (6-ounce) tin tomato paste
14 -
1 1/2 cups tap water
15 -
1/3 cup extra virgin olive oil
16 -
2 cloves garlic, finely chopped
17 -
1 teaspoon table salt
18 -
1 teaspoon black pepper
19 -
1/2 tablespoon oregano flakes
20 -
1/2 tablespoon dried basil leaves
21 -
1/2 teaspoon crushed rosemary
# Instructions:
01 -
Heat your oven to 475°F. Spray an 18 x 13-inch tray with cooking spray and put parchment on top. Mix flour, milk powder, sugar, yeast, and salt in a big bowl. Stir them well. Pour in the warm water and oil. Mix with a wooden spoon until you get a smooth mix with no dry spots. Push the dough across the tray using your fingers. If it won't spread, wait 5 minutes and try again. Bake it for 8–10 minutes until slightly firm. Take it out and let it cool.
02 -
Cook Italian sausage and beef mince in a pan. Add salt and pepper while cooking. Break up the meat into small bits. Drain off the fat when it's done and put the meat aside.
03 -
Put tomato paste, water, olive oil, chopped garlic, salt, pepper, oregano, basil, and rosemary in a pot. Mix well and cook on low heat until flavors blend. The sauce tastes better if you make it a day early.
04 -
Smear the sauce all over the partly baked base. Scatter the cooked meat on top, then sprinkle shredded mozzarella over everything.
05 -
Put the pizza back in the hot oven at 475°F for 8–10 minutes until the cheese turns golden and bubbles. Let it sit for 5 minutes before you cut and serve it.