My Kitchen Helper
My grandson, Leo, helped me test this recipe. He is ten years old. He loved pressing the dough into the pan with his little fingers. His smile was so big when we pulled the pizza out. I still laugh at that.
This recipe is great for cooking with a young helper. It teaches them how to follow steps. It also shows them that making food is a fun, happy job. What is your favorite thing to cook with your family?
Making the Crust
First, we make our own crust. Do not be scared. It is easy. You just mix the dry things in a bowl. Then you add the warm water and oil.
Press the dough into your pan. If it gets stubborn, let it rest for five minutes. This rest time matters. It makes the dough easier to shape. Then we bake it for a short time alone.
The Hearty Topping
Now for the meat. We use both Italian sausage and ground beef. They cook together in a pan. Doesn’t that smell amazing? It fills the whole kitchen.
This mix gives the pizza a really deep, savory flavor. Fun fact: the word “pizza” just means “pie” in Italian! A good meal starts with good, simple ingredients. Do you prefer sausage or plain beef on your pizza?
A Special Sauce
The sauce is not from a jar. We make it fresh. You just whisk everything together. Tomato paste, water, olive oil, and our herbs.
Those herbs are important. Oregano, basil, and rosemary make it taste like a real Italian kitchen. Using fresh flavors matters. It turns simple food into a special dinner.
Bringing It All Together
Now for the fun part. Spread the red sauce over the crust. Then, scatter the cooked meat all over. Finally, cover everything with a blanket of white cheese.
Pop it back in the hot oven. In just ten minutes, the cheese will be bubbly and golden. The wait is the hardest part. What is your favorite part of building a pizza?
A Meal That Brings People Together
Let the pizza cool for five minutes before you cut it. This keeps it from falling apart. Then, slice it up and serve.
This is more than just food. It is a reason to sit down together. Sharing a meal you made yourself matters. It fills more than just your stomach. It fills your heart, too.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Flour | 2 2/3 cups | For the crust |
| Powdered milk | 3/4 cup | For the crust |
| Sugar | 2 tablespoons | For the crust |
| Quick-rise yeast | 1 package | For the crust |
| Salt | 1 teaspoon | For the crust |
| Warm water | 1 2/3 cups | 110-115°F, for the crust |
| Vegetable oil | 2 tablespoons | For the crust |
| Italian sausage | 1/2 pound | For the filling |
| Ground chuck | 1/2 pound | For the filling |
| Salt | 1/2 teaspoon | For the filling |
| Pepper | 1/2 teaspoon | For the filling |
| Mozzarella cheese | 8 oz | Shredded, for the filling |
| Tomato paste | 6 oz can | For the sauce |
| Water | 1 1/2 cups | For the sauce |
| Olive oil | 1/3 cup | For the sauce |
| Garlic | 2 cloves | Minced, for the sauce |
| Salt | 1 teaspoon | For the sauce |
| Pepper | 1 teaspoon | For the sauce |
| Dried oregano | 1/2 tablespoon | For the sauce |
| Dried basil | 1/2 tablespoon | For the sauce |
| Dried rosemary | 1/2 teaspoon | For the sauce |
My Easy School Pizza Snack
This recipe brings back so many memories. My own kids loved this after a long school day. It fills the whole house with a wonderful smell. Doesn’t that smell amazing? It’s like a big, warm hug on a plate. I still laugh at how fast it would disappear. Let’s make some together.
- Step 1: First, we get our crust ready. Heat your oven nice and hot, to 475°F. Mix all your dry crust stuff in a big bowl. Then add the warm water and oil. Stir it until it becomes a soft, shaggy dough. (A hard-learned tip: make sure your water is warm, not hot. Hot water can hurt the yeast!)
- Step 2: Now, press that dough into your pan. I use my fingers to push it out. Sometimes the dough gets stubborn and wants to spring back. If it does, just let it rest for five minutes. It will relax and become much easier to handle. Then pop it in the oven for about eight minutes.
- Step 3: While that bakes, let’s cook our meat. Brown the sausage and ground chuck in a skillet. I like to add a little salt and pepper while it cooks. It makes the meat taste so good. Once it’s brown, drain off the extra grease. What’s your favorite pizza topping? Share below!
- Step 4: The sauce is my favorite part to make. Just whisk everything together in a bowl. The garlic and herbs make it smell so wonderful. It’s a simple sauce, but full of flavor. Spread it all over your warm, par-baked crust. Be generous with it.
- Step 5: Time to put it all together. Scatter the cooked meat over the saucy crust. Then, cover everything with that lovely shredded mozzarella. I always sneak a little cheese for a taste. Now, bake it until the cheese is bubbly and golden. Let it cool for just five minutes before you slice. This keeps all the toppings right where they belong.
Cook Time: 16-20 minutes
Total Time: About 45 minutes
Yield: 8 servings
Category: Lunch, Snack
Three Fun Twists to Try
This recipe is like a blank canvas. You can change it up so easily. My grandkids love it when we get creative. Here are a few of our favorite ways to mix things up. It’s fun to try something new.
- Veggie Lover’s Dream. Skip the meat and load it with peppers, mushrooms, and olives. It’s so colorful and fresh.
- Breakfast for Dinner Pizza. Use scrambled eggs and crumbled bacon. Top it with cheddar cheese instead of mozzarella.
- Spicy Hawaiian Kick. Add some chopped ham and pineapple. Then sprinkle on a few sliced jalapeños for a sweet and spicy treat.
Which one would you try first? Comment below!
Serving It Up Right
A slice of this pizza is wonderful all on its own. But sometimes, it’s nice to make it a full meal. I love serving it with a simple side salad. The crisp greens are perfect with the rich pizza. Some carrot sticks with ranch dip are also a big hit with the kids.
For a drink, a tall glass of icy cold lemonade is just right. It cuts through the richness so nicely. For the grown-ups, a chilled pale ale is a lovely match. It has a little bitterness that goes well with the cheese and meat. Which would you choose tonight?
Keeping Your Pizza Snacks Fresh and Tasty
Let’s talk about keeping your pizza snacks yummy for later. First, let the pizza cool completely. Then, wrap slices tightly in plastic wrap. You can keep them in the fridge for three days.
For the freezer, wrap each slice individually. I use foil first, then a freezer bag. This stops freezer burn. You can freeze them for up to two months. I once forgot to wrap a slice well. It got all icy and tasted funny!
To reheat, use your oven for the crispiest crust. Bake at 375°F for about 10 minutes. The microwave works fast but makes the crust soft. Batch cooking saves so much time on busy school nights. Have you ever tried storing it this way? Share below!
Simple Fixes for Pizza Problems
Sometimes the dough can be stubborn. If it keeps shrinking back, just walk away. Let the dough rest for five minutes. This lets the gluten relax so you can press it out.
I remember when my sauce was too watery. The secret is using tomato paste. It makes a thick, rich sauce that won’t soak your crust. Getting this right means every bite is perfect.
Is your cheese burning before the crust is done? Your oven might be too hot. An oven thermometer helps you know the real temperature. Cooking with confidence comes from fixing small issues. Which of these problems have you run into before?
Your Pizza Snack Questions Answered
Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free flour blend. The result will be just as tasty.
Q: Can I make it ahead? A: You can par-bake the crust a day early. Keep it wrapped on the counter.
Q: What if I don’t have ground chuck? A: You can use all Italian sausage. Or try ground turkey for a lighter option.
Q: Can I make a smaller pizza? A: Absolutely. Just cut all the ingredients in half. Use a smaller pan, too.
Q: Any extra tips? A: A *fun fact*: letting the pizza cool for 5 minutes helps the cheese set. This keeps the toppings from sliding off. Which tip will you try first?
Sharing Your Kitchen Creations
I hope you love making this easy pizza snack. It always reminds me of my own grandchildren. They love helping me press the dough into the pan.
I would be so thrilled to see your version. Sharing food is one of life’s greatest joys. Have you tried this recipe? Tag us on Pinterest! You can find me at Olivia’s Kitchen. I can’t wait to see what you create.
Happy cooking!
—Olivia Hartwell.
Easy School Pizza Snack On Meat
Description
A classic and satisfying sheet pan pizza featuring a homemade crust, savory meat topping, and a flavorful tomato sauce.
Ingredients
For the Crust:
For the Filling:
For the Sauce:
Instructions
- For the Crust: Heat your oven to 475°F (245°C). Prepare an 18×13-inch sheet pan by spraying it with non-stick spray and lining it with parchment paper. In a large mixing bowl, combine the dry crust ingredients. Add the warm water and vegetable oil, mixing until a dough comes together. Transfer the dough to the prepared pan and press it out evenly with your fingers. If the dough resists, allow it to rest for about 5 minutes to relax, then continue pressing. Par-bake the crust in the preheated oven for 8-10 minutes. Remove and set it aside.
- Prepare the Filling: In a skillet over medium heat, cook the Italian sausage and ground chuck until browned. Season with salt and pepper during cooking. Drain off any excess grease and set the meat aside.
- Make the Sauce: In a separate bowl, whisk together the tomato paste, water, olive oil, minced garlic, salt, pepper, oregano, basil, and rosemary until well combined.
- Assemble the Pizza: Spread the prepared sauce evenly over the entire pre-baked crust. Scatter the cooked meat mixture over the sauce. Sprinkle the shredded mozzarella cheese uniformly over the top.
- Bake and Serve: Return the assembled pizza to the 475°F oven and bake for 8-10 minutes, or until the cheese is melted, bubbly, and lightly spotted with gold. Allow the pizza to cool on the pan for 5 minutes before cutting it into slices and serving.
Notes
- For a crispier crust, ensure the oven is fully preheated before baking. You can customize the toppings with your favorite vegetables like bell peppers or onions.
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