photograph by Matt Hulsman

Yield: 8 servings.

2⅔ cups all-purpose flour
¾ cup non-fat dry milk powder
2 tablespoons sugar
2 teaspoons active dry yeast
½ teaspoon salt
1¼ teaspoons vegetable oil
1⅔ cups warm water
½ pound ground country sausage
½ pound lean ground beef
16 ounces part-skim mozzarella cheese, shredded
8 ounces mild Cheddar cheese, shredded

For the tomato sauce:
1 (5-ounce) can tomato paste
1 teaspoon sugar
1 teaspoon salt
½ teaspoon garlic powder
1 teaspoon dried oregano
½ cup warm water

Preheat oven to 475°. Grease and flour a 13 x 18-inch metal sheet pan. In a large bowl, whisk together the flour, milk powder, sugar, yeast, and salt. Pour the oil and warm water into the flour mixture and stir with a spatula until a batter forms.

Spread the pizza dough into the prepared sheet pan, making sure that the dough is spread evenly. Set aside to rest for about 20 minutes. Meanwhile, brown the sausage and ground beef together until cooked completely. Chop meat as fine as possible. Drain and set aside.

To make the sauce, combine tomato paste, sugar, salt, garlic powder, oregano, and warm water in a small bowl. Mix until smooth.

Prebake the crust for about 12 minutes. Remove the crust and top with the tomato sauce, then the cooked sausage and beef mixture, and then the shredded cheeses.

Return the pizza to the oven and bake for an additional 12 to 15 minutes, or until top is well browned. Remove pizza from oven and allow to sit for 5 minutes. Cut into squares.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.