School Pizza Recipes

Steps:

• Crust:.
• Preheat oven to 475 degrees. Spray pan with Pam and lay Parchment paper down (Pam makes it stick).
• In a large bowl - Add flour, powdered milk, sugar, yeast, salt - whisk to blend.
• Add oil to warm water (120-125 degrees) - pour into your mixture (Follow temps on yeast package).
• Stir with a wooden spoon until batter forms - don't worry about lumps - you just want no dry spots.
• Spread dough on pan using fingertips until it's even. If 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 - drain meat and set aside.
• Get out the pizza sauce and add to partially baked crust. Assemble in the following order:.
• Sauce - spread all over 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!

Steps:

• Preheat the oven to 375 degrees F.
• To a large bowl add the oats, chopped pecans, pumpkin seeds, sesame seeds and 2 tablespoons of the pumpkin pie spice. To a medium microwave-safe bowl, add the maple syrup, brown sugar and butter. Microwave for 20 to 40 seconds until the sugar has dissolved. Pour the butter mixture over the oats and mix. Sprinkle the granola onto a lightly greased baking tray, spread into an even layer and bake in the oven for 8 minutes, or until the nuts are lightly toasted. Add the coconut flakes and toss to combine. Return to the oven until everything is toasted and golden, another 3 minutes.
• Remove from the oven, sprinkle with the remaining 1 tablespoon pumpkin pie spice, then allow to cool completely, 1 hour. Enjoy, storing what's left in an airtight container for up to 1 week.

Steps:

• Arrange an oven rack in the middle position and preheat the oven to 375 degrees F.
• In a 12-inch cast-iron pan over medium heat, add the oil and 2 tablespoons of butter. When the butter is melted, add the carrots, celery and onions and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions are softened, about 7 minutes. Add the thyme, za'atar, paprika, cayenne and garlic and cook until sizzling, about 30 seconds. Add the red wine. Bring to a boil and then lower to a simmer to reduce by half, 1 to 2 minutes. Add the broth and tomatoes and bring to a simmer. Simmer for 5 minutes. Add the chickpeas, parsley, butternut squash, apple and bay leaf and bring back to a simmer. Simmer for 10 to 15 minutes, until the vegetables are tender and the sauce is thickened.
• Add the vinegar and honey and season with 1 teaspoon kosher salt. Remove from the heat.
• Lay the phyllo on your work surface. Brush 1 sheet with some of the melted butter and sprinkle with a little za'atar. Slide your hands under the sheet and loosely crumple it from underneath; it should sort of look like a messy rose. Lay on top of the pot pie. Repeat with the remaining phyllo and butter, sprinkling each with a little za'atar. Sprinkle all over with a little flaky salt. Bake until the phyllo is crisp and golden and the vegetables are tender, 25 to 30 minutes. Sprinkle with a little more parsley and serve.
• Let leftover pot pie come to room temperature and then store, phyllo on top, in a covered container in the fridge for up to 2 days.