Cafeteria Lunch Pizza is a thick, sheet pan pizza with a crispy cornmeal crust, classic marinara, seasoned sausage, and melty mozzarella that’s just like those old school lunchroom slices.

From the recipe collection of Tara Ippolito

There’s just something about a cafeteria lunch pizza that sticks with you even when schools out. The thick crust, crispy bottom, the melty cheese, and that unmistakable cafeteria rectangle cut. It wasn’t fancy, but it was comforting, filling, and always hit the spot.

This sheet pan version brings all that nostalgia back, but made at home with simple ingredients and zero fuss. A quick par bake will give you that sturdy, slightly crisp crust, while classic marinara, seasoned sausage, and mozzarella keep it true to the lunchroom classic that we all know and love.

Ingredients

Here’s everything you’ll need to make this delicious old school classic. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Pizza Dough- The foundation of the pizza! Rolls out to a thick, crispy dough. I picked some up form my local pizza place but any refrigerated dough would work.
Olive Oil- Helps the bottom of the dough get nice and crispy while baking. I use Graza.
Cornmeal- The secret that gives it that cafeteria vibe. Adds a little crunch and texture. I use Red Hill.
Italian Sausage- Makes the pizza hearty and filling without overpowering the other ingredients.
Italian Seasoning- Adds a nice blend of Italian herbs. I used Simply Organic
Garlic Powder- Brings a garlicy aroma and earthy taste in every slice. I use Mccormick.
Parmesan Cheese- Just a sprinkle gives it a slightly salty, nutty flavor.
Mozzarella Cheese- The classic choice for a pizza like this. Melts to perfection and compliments the sausage and crust. I use Polly-O.
Marinara Sauce- Beings the classic pizza flavor with a touch of acidity to cut through the richness of the cheese. I used Raoes Pizza Sauce but any marinara/ pizza sauce will do.

Instructions

Here’s how to make this nostalgic classic. You can find the full ingredients list along with instructions on the recipe card below.

Preheat the oven to 400°

First, brush the olive oil out onto a large sheet pan and sprinkle it with cornmeal. Stretch the dough out into a rectangular shape and place it onto the baking sheet. Now, place it in the oven for 6 to 7 minutes until it just starts to brown.

NOTE: If the dough is giving you a hard time rolling out, just let it rest at room temperature for a few minutes.

NOTE: Don’t skip this step or the crust will be soggy.

Then, in a medium size skillet with 1 tablespoon of oil, brown the sausage while breaking it up into small pieces as it cooks. Drain the fat if necessary and season it with Italian seasoning.

Next, spread the pizza sauce over the pizza dough, leaving about a half an inch of crust on the sides. Lightly, season it with garlic powder. Now, sprinkle with Parmesan cheese and add most of the crumbled sausage leaving about ¼th of a cup.

Pizza dough, marinara sauce and cooked sausage

Then, sprinkle the shredded mozzarella cheese on top and add the rest of the sausage. Season with Italian seasoning and place it into the center rack of the oven for about 7 to 8 more minutes or until the cheese is melted, and the crust is crispy.

PRO TIP: Be sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Finally, using a pizza slicer, slice the pizza once horizontally then make 4 slices, equal widths apart vertically. Serve and enjoy!

PRO TIP: Let it rest for 2-3 minutes before serving for the cheese to set.

Can I Use Store Bought Dough?

Yes! Store bought dough works perfectly and keeps this recipe easy and weeknight friendly. If you’re using Pillsbury dough, it may be too thin. So, buy two and double up!

Can I Make This Ahead Of Time?

You can par bake the crust earlier in the day, then add toppings and bake right before serving.

What Kind Of Toppings Can I Use?

Toppings are pretty much entirely up to you here. Try pepperoni, ground beef, or even just cheese all work.

Storage

Let the pizza cool completely and place it into air tight containers. It will last in the fridge for up to three days. This recipe freezes well, too. Just place it into a freezer safe air tight container and it will last in the freezer for up to three months.