School Sausage Cheese

School-day lunch squares bring back all the feels with their soft bready base, meaty middle, and stretchy cheese topping. This remake brings that lunch line magic to your kitchen with normal pantry stuff and easy steps. It's perfect for family movie nights or when you need dinner that'll make everyone happy—this square pan pizza hits all the right childhood notes.

My first try making this came after my children kept asking for the pizza they remembered from their school days. It's now become our end-of-week family tradition, and we can't keep leftovers around for long.

• All purpose flour: makes up the main part of your crust, giving it that nice bounce and structure—grab unbleached for extra taste if you can

• Powdered milk: adds a nice depth and helps make that pizza shop texture—regular nonfat dry stuff works great

• Sugar: gets your yeast going and brings a tiny bit of sweetness—regular cane sugar is your best bet

• Quick rise yeast: makes your dough puff up fast—just double-check it hasn't been sitting in your pantry forever

• Salt: brings out all the good tastes and keeps everything in check—fine sea salt mixes in best

• Warm water: wakes up the yeast and pulls your dough together—shoot for bathwater warmth

• Vegetable oil: keeps your crust soft and helps it brown nicely—any plain oil like canola works fine

• Italian sausage: adds tons of flavor—look for one that has visible specks of herbs in it

• Ground chuck: brings that juicy meatiness—grab one with some fat in it for better taste

• Black pepper: adds a bit of zip—grinding it fresh makes it smell amazing

• Mozzarella cheese: creates those perfect stretchy pulls—full-fat kind melts way better

• Tomato paste: makes a strong base for your sauce—the double-thick kind packs more punch

• Olive oil: makes sauce and crust taste fancy—the extra virgin kind smells best

• Garlic: adds that must-have savory kick—fresh cloves beat the pre-chopped stuff

• Dried oregano basil and rosemary: bring that Italian food smell we all love—newer jars have stronger scent

Making It From Scratch

Make the Dough:

Mix your flour, powdered milk, sugar, yeast and salt in a big bowl until they're all blended together, making sure the yeast gets spread throughout all the dry stuff. Pour your warm water and veggie oil over everything, then stir hard with a wooden spoon until you get a sticky, rough-looking mixture. Don't worry about small lumps, just make sure there's no dry patches left anywhere.

Spread and Rest the Dough:

Dump your sticky dough onto a pan you've lined with parchment. Use your fingers to push and pull it toward the corners, going slow so you don't tear it. If it keeps shrinking back, just cover it with a towel for five minutes to let it chill out, then try again until it fills the whole pan.

Parbake the Crust:

Stick your pan in a hot oven at four hundred seventy five degrees. Bake just the crust for around eight to ten minutes. You want it slightly firm with just a hint of gold color so it can handle all your toppings later. Pull it out and let it cool a bit.

Brown the Meats:

Throw your Italian sausage and ground chuck in a big skillet. Break it up with a spoon and cook on medium until it's all brown and fully cooked, which takes about eight minutes. While it's cooking, throw in some salt and pepper for taste. Drain off the extra fat and set the meat aside in a bowl.

Prepare the Sauce:

Mix tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil and rosemary in a pot. Let it bubble gently on low heat for about fifteen minutes, stirring now and then to mix all the flavors. If you can make it a day ahead, it'll taste even better.

Assemble the Pizza:

Spread your sauce all over your partly-baked crust, going right to the edges. Scatter your cooked meat mix evenly over the sauce so every bite gets some. Cover everything with a thick layer of shredded mozzarella for that classic gooey finish.

Final Bake:

Put your pizza back in the oven. Bake at four hundred seventy five degrees for another eight to ten minutes until the cheese gets bubbly with some brown spots. Take it out and let it sit for five minutes before cutting. This helps everything set up so you get nice clean squares.

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The homemade sauce with all its herbs and garlic is what I love most. It takes me back to those school days when we'd all laugh and swap lunch items. My kids get super excited about putting the cheese on and making their own special sections.

Storage Tips

Let your pizza cool down completely on the pan, then move pieces to a sealed container. Keep in your fridge up to four days and eat it cold or warmed up. For longer storage, wrap each piece in foil or plastic and pop in the freezer for up to two months. You can thaw it overnight in the fridge or heat from frozen at three hundred fifty degrees until it's hot and melty again.

Ingredient Swaps

No Italian sausage around? Try using breakfast sausage or even ground turkey if you want something lighter. For the cheese, you could mix your mozzarella with a bit of sharp cheddar for extra kick. In a time crunch, store-bought pizza sauce works too, though it won't have that same rich flavor as the homemade stuff.

Serving Suggestions

This nostalgic pizza feels just right with a simple green salad or some crunchy carrot sticks on the side, just like back in the cafeteria days. A little dish of ranch makes a fun dip. Grown-ups might enjoy a glass of red wine and some roasted peppers alongside. My family likes to add red pepper flakes or a little drizzle of spicy honey on top of their pieces.

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Lunch Line Memories

Those square pizza slices have been showing up in American school cafeterias since after World War II, when feeding kids healthy meals became a big deal. What makes them special is their thick soft base, mild tomato sauce, and tons of cheese on top. It's all about simple good food that makes you feel happy, which is exactly what this homemade version brings to your table.

Frequently Asked Questions

→ What’s different about the school pizza crust?

It’s made with powdered milk and baked at a high heat, giving it that soft, nostalgic chewiness you’ll remember fondly.

→ Can I use other meats instead?

You sure can! Try out turkey, pepperoni, or go meatless with your favorite veggies instead of sausage and beef.

→ Should I prepare the sauce early?

Making the sauce a day ahead enhances its flavor, but you’re free to whip it up and use it fresh if you're short on time.

→ How do I stop a soggy crust?

Bake your crust beforehand so it stays sturdy and doesn’t soak up too much sauce.

→ Can leftover slices be frozen?

Definitely! Let them cool, wrap them tightly, and freeze. Just reheat anytime you’re craving a quick bite.