School Pizza

Name: School Pizza
Ingredients: 2-2/3 cup flour 2-⅔ cup flour; 3/4 cup powdered milk ¾ cup powdered milk; 2 T sugar 2 T sugar; 1 package quick rise yeast 1 package quick rise yeast; 1 tsp salt 1 tsp salt; 1-2/3 cup warm water (110-115) 1-⅔ cup warm water (110 to 115); 2 T vegetable oil 2 T vegetable oil; 1/2 lb Italian sausage ½ lb Italian sausage; 1/2 lb ground chuck ½ lb ground chuck; 1/2 tsp pepper ½ tsp pepper; 1/2 tsp salt ½ tsp salt; 1 (8oz) block mozzarella cheese 1 (8oz) block mozzarella cheese; 1 (6oz) can tomato paste 1 (6oz) can tomato paste; 1 1/2 cups water 1 ½ cups water; 1/3 cup olive oil ⅓ cup olive oil; 2 cloves garlic minced 2 cloves garlic minced; 1 t salt 1 t salt; 1 tsp pepper 1 tsp pepper; 1/2 T dried oregano ½ T dried oregano; 1/2 T dried basil ½ T dried basil; 1/2 t dried rosemary ½ t dried rosemary

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

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