School Pizza

School Pizza is a nostalgic favorite that brings back memories of classic cafeteria lunches. Made with a soft sheet-pan crust, hearty Italian sausage, rich tomato sauce, and plenty of melty mozzarella cheese, this recipe delivers that familiar rectangular slice loved by kids and adults alike.

Why You’ll Love This Recipe

• Brings back the classic “rectangle pizza” from school days
• Easy sheet-pan preparation feeds a crowd
• Perfect balance of chewy crust, savory sausage, and gooey cheese
• Customizable with different toppings or sauces
• Great for family dinners, game nights, or casual gatherings
• Leftovers reheat beautifully for next-day lunches

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

4 tablespoons olive oil, divided
3 tablespoons cornmeal
1 pound prepared pizza dough
1 pound ground mild Italian sausage
3 tablespoons Italian seasoning
1 (13-ounce) jar pizza sauce
4 cups shredded mozzarella cheese

Directions

1. Preheat oven to 400°F (200°C). Drizzle 3 tablespoons olive oil over a half-sheet pan, brush to coat evenly, then sprinkle with cornmeal.
2. Stretch pizza dough into a rectangle to fit the sheet pan. If it resists, let it rest 5 minutes before continuing.
3. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add sausage and Italian seasoning, cooking until no longer pink, 7–8 minutes. Drain excess oil.
4. Par-bake the crust for 7–8 minutes, until slightly golden and no longer wet.
5. Remove from oven and spread pizza sauce evenly over the crust. Top with cooked sausage, then sprinkle mozzarella over the top.
6. Return to oven and bake 8–10 minutes, until cheese is fully melted and golden brown.
7. Remove from oven, cool slightly, then slice into 8 rectangles. Serve hot.

Servings and timing

• Servings: 8 slices
• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes

Variations

• Classic Cheese Pizza: Skip the sausage and keep it simple with just sauce and cheese.
• Veggie Lover’s: Add diced bell peppers, mushrooms, or olives.
• Pepperoni School Pizza: Swap sausage for classic pepperoni slices.
• Spicy Kick: Use hot Italian sausage or sprinkle with red pepper flakes.
• BBQ Twist: Use BBQ sauce instead of pizza sauce and top with cooked chicken.

Storage/Reheating

• Refrigerate: Store slices in an airtight container for up to 3 days.
• Freeze: Wrap individual slices and freeze for up to 2 months.
• Reheat: Warm in a 375°F oven for 8–10 minutes or air fryer for 4–5 minutes until hot and crispy. Avoid microwaving, as it makes the crust soft.

FAQs

Can I use homemade pizza dough?

Yes, homemade dough works perfectly for this recipe.

Do I need to par-bake the crust?

Yes, it helps keep the crust from becoming soggy under the sauce.

Can I use a different cheese?

Mozzarella is classic, but provolone, cheddar, or a pizza blend work well.

Can I make this vegetarian?

Yes, skip the sausage or replace it with sautéed veggies.

Can I prepare this ahead of time?

Yes, assemble the pizza up to the cheese step, refrigerate, then bake when ready.

What if I don’t have a sheet pan?

Use a 9×13-inch baking dish or pizza stone instead.

Can I use turkey sausage instead of pork?

Yes, ground turkey or chicken sausage are great substitutes.

How do I get a crispier crust?

Bake directly on a preheated pizza stone or place the sheet pan on the lowest oven rack.

Can I double the recipe?

Yes, use two sheet pans or a larger pan for more servings.

What’s the best dipping sauce?

Marinara, ranch, or garlic butter make great sides for school pizza.

Conclusion

School Pizza is a fun, nostalgic recipe that delivers cheesy, saucy comfort food at its best. Easy to prepare in a sheet pan, it’s perfect for feeding a family or a crowd. Whether you keep it classic with sausage or customize it with your favorite toppings, this homemade version brings back all the flavor and fun of cafeteria days.

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