Thank me later for this one. Remember last week when we were talking about our favorite and least favorite school cafeteria food.
Overwhelmingly, the favorite was school cafeteria pizza. The weird thing, my school lunch pizza at Sierra elementary was terrible. Then, I moved to another town and the cafeteria pizza was the bomb! Look at what I found for you. Below you’ll find the school cafeteria pizza recipe. Someone needs to try this out and bring us some slices to sample.
Half sheet pan and line with parchment paper.
- 2 ⅔ flour
- ¾ cup powdered milk
- 2 T sugar
- 1 packet of quick rise yeast
- 1 tsp salt
- 1 ⅔ cup of warm water (105-110 degrees)
- 2 T vegetable oil
½ pound ground chuck
½ tsp salt
½ tsp pepper
1, 8 oz block mozzarella cheese – grated yourself (To be authentic school pizza, you will have to use imitation mozzarella shreds.)
Sauce (some suggest to make the day before):
- 6 oz can tomato paste
- 1 cup of water
- ⅓ olive oil
- 2 cloves garlic minced
- 1 tsp salt
- 1 tsp pepper
- ½ tbsp dried oregano
- ½ tbsp dried basil
- ½ tsp dried rosemary crushed
- Preheat oven to 475 degrees. Spray pan with Pam and lay Parchment paper down (Pam makes it stick)
- In a large bowl – flour, powdered milk, sugar, yeast, salt – whisk to blend
- Add oil to hot water (110-115 degrees) – pour into your mixture
- Stir with a wooden spoon until batter forms – don’t worry about lumps – you just want no dry spots
- Spread dough into pan using fingertips until it’s even. If the dough doesn’t want to cooperate, let rest 5 minutes and try again
- Bake just the crust for 8-10 minutes – remove from oven and set aside.
- Brown meats until it resembles crumbles – set aside and drain meat
- Get out the pizza sauce – to the partially baked crust, assemble:
- Sauce – spread all over the crust
- Sprinkle meats
- Sprinkle cheese
- Bake at 475 degrees for 8-10 minutes until cheese melts and begins to brown
- Remove from oven – let stand 5 minutes
- Cut in slices and serve!
Via: School Pizza Recipe.
Carly’s special, “8 Can Taco Soup!”
Perfect for any occasion. Here’s what you’re going to need.
1(15 ounces) can black beans, drained and rinsed
1(15 ounces) can pinto beans, drained and rinsed
1(14 1/2 ounce) can diced tomatoes, drained
1(15 1/4 ounce) can sweet corn, drained
1(12 1/2 ounce) can chicken breasts, drained
1(10 3/4 ounce) can cream of chicken soup
1(10 ounces) can green enchilada sauce
1(14 ounces) can chicken broth
1(1 1/4 ounce) packet taco seasoning