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| Lunch Ladies were the icons of the school day! |
It's not very healthy but it does provide a walk down memory lane. Who doesn't remember those huge sheets of hot pizza cut into squares and served up by nurturing lunch ladies? This used a pouring bread dough and sounds bland but was really very good! Ours came with a mixture of shredded cheddar and mozzarella cheeses.
I want to give a shout out to Lunch Ladies if I may. We had some of the best Lunch Ladies! They seemed to know most of us kids, especially in Elementary School. There was one named Miss Mae who was always looking out for us kids. One day I didn't have my milk money. It had fallen out of my pocket on route to school. Miss Mae paid for my milk that day so I wouldn't get in trouble. God bless the Lunch Ladies!
- 2 1/2 tsp instant yeast
- 1 2/3 cups warm (110) water
- 2 1/2 cups bread flour
- 3/4 cup dry milk
- 2 tbsp sugar
- 1/4 tsp salt
- 1 1/2 tsp oil
- Dissolve the yeast in the warm water for five minutes (it will froth)
- Mix the flour, milk, sugar and salt in your stand mixer for four minutes to blend very well using your whisking tool
- Add the yeast and oil and mix on medium speed for 10 minutes
- Well grease a sheet pan with sides and sprinkle the bottom with cornmeal as evenly as possible.
- Pour in the batter, allowing it to sit a minute or two before spreading out and let it stand for 20 minutes.
- Bake at 475 for ten minutes
- Remove and top with the tomato recipe below.
- Put back in the oven and bake until the cheese is completely melted and lightly browned
FOR THE SAUCE:
- 1 tbsp and 2 tsp dry onion
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 cup and 2 tbsp tomato paste
- 1 1/3 cups water
- 2 tsp each: basil and oregano
- 1 1/2 tsp marjoram
- 1/2 tsp thyme
Mix well and cook over medium heat for 15 - 20 minutes before spreading over the crust.