School Pizza

Ingredients

Crust:

2-⅔ cup flour
¾ cup powdered milk
2 T sugar
1 package quick rise yeast
1 teaspoon salt
1-⅔ cup warm water (110-115)
2 T vegetable oil

Filling:
½ lb Italian sausage
½ lb ground chuck
½ teaspoon pepper
½ teaspoon salt
1 (8oz) block mozzarella cheese

Sauce (I make the day before):
1 (6oz) can tomato paste
1 ½ cups water
⅓ cup olive oil
2 cloves garlic minced
1 t salt
1 teaspoon pepper
½ T dried oregano
½ T dried basil
½ t dried rosemary

How To Make School Pizza

Preheat oven to 475.
Spray 18 x 13 sheet pan with Pam and lay parchment paper down.
Add flour, powered milk, sugar, yeast, and salt to a large bowl. Whisk to blend.
Add oil to warm water. Pour into flour mixture. Stir with a wooden spoon until batter forms. Don't worry about lumps - you just want no dry spots.
Spread dough onto sheet pan with fingertips until even. If the dough doesn't want to cooperate then let it rest for 5 min and try again.
Bake just the crust for 8-10 min. Remove from oven and set aside.

filling:
Brown meats (add salt and pepper) until it resembles crumbles. Drain, set aside.
Get out sauce.
To partially baked crust assemble:
Spread sauce all over crust.
Sprinkle meats.
Sprinkle cheese.
Bake at 475 for 8-10 min. Until cheese starts to brown.
Let stand 5 min, cut into slices and serve.