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My early school years took place primarily in the 90's, and I remember the cafeteria serving up super cheesy rectangles of pizza on a thin crust every Friday. Everyone looked forward to Pizza Friday! As I grew older, I realized that "rectangle pizza" was a more widespread thing that existed in many schools other than my small lil' educational establishment in East Tennessee.
While I'm sure school cafeterias had their own standardized way of preparing these pizzas on endless, massive sheet pans to be sold to hungry kiddos, you can create a very close substitute of school cafeteria pizza at home to help relive some childhood memories.
To keep things easy, I used a ball of premade dough that I found at my regular grocery store (Kroger). I recommend you do the same if you don't want to make a homemade dough. You technically could use the canned pizza dough, but because this pizza is made in a large 10x15" baking sheet, the dough from the cans will be very, very thin when pressed into the pan.
As far as toppings, I remember my school mostly serving the plain cheese variety, though on some days there were meat varieties offered. You can stick to those basic options for your homemade school lunch pizza, but you can also load it up with any of your favorite protein or veggie toppings.
To me, one key feature of classic school rectangle pizza is the fact that there is very little visible crust around the outside. To achieve an authentic look, spread the sauce and toppings allll the way to the edge of the crust.
Want to make things a little healthier? Consider a whole wheat crust to increase the fiber and complex carbohydrate content. Use a part-skim mozzarella and use a lean protein such as cooked chicken or lean ground turkey.
Even if you're not seeking a hit of nostalgia with this meal, it's also just an easy way to make a big and simple pizza for the family for your own at-home Pizza Fridays. Enjoy this school pizza recipe!!Print
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