Description
School Pizza is a nostalgic sheet-pan recipe that recreates the classic cafeteria-style rectangle slices. With a chewy crust, savory Italian sausage, rich pizza sauce, and plenty of melted mozzarella, this homemade version delivers all the comfort and flavor of childhood lunches—perfect for family dinners, game nights, or casual gatherings.
Ingredients
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
Instructions
- 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.
- Stretch pizza dough into a rectangle to fit the sheet pan. If it resists, let it rest 5 minutes before continuing.
- 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.
- Par-bake the crust for 7–8 minutes, until slightly golden and no longer wet.
- Remove from oven and spread pizza sauce evenly over the crust. Top with cooked sausage, then sprinkle mozzarella over the top.
- Return to oven and bake 8–10 minutes, until cheese is fully melted and golden brown.
- Remove from oven, cool slightly, then slice into 8 rectangles. Serve hot.
Notes
- Par-baking the crust prevents sogginess from the sauce.
- Use homemade or store-bought pizza dough.
- Customize toppings with pepperoni, veggies, or BBQ chicken.
- Bake on the lowest oven rack for a crispier crust.
- Leftovers freeze well and reheat best in the oven or air fryer.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 55mg
