Cafeteria-Style Pizza

Am I the only one that actually enjoyed the pizza from the high school cafeteria? Maybe I was just lucky and our school had a special recipe that resulted in good pizza. This cafeteria-style pizza is mighty good too. Maybe this is the recipe! It’s definitely easy. It’s mighty tasty. And it makes a big ole pan of pizza in no time.
Cafeteria-Style Pizza

The key to making cafeteria-style pizza is pouring out the batter and getting it nice and even, from pan edge-to-pan edge. It’s actually quite easy to do. And it’s much, much easier than rolling your own dough out, believe me. It’s like making pancakes, really.

You can use whatever toppings you normally like on your pizza. Don’t go crazy with the sauce. You don’t want to drench the dough. A little will go a long ways. In the end you’ll have a great easy pizza!

Cafeteria-Style Pizza

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings


  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon black pepper freshly ground
  • 2 large eggs
  • 2/3 cup whole milk
  • 1/2 pound bulk Italian sausage cooked and crumbled
  • 1 cup pepperoni sliced
  • 1/3 cup cooked ham or Canadian bacon diced
  • 14 ounce Prego Pizzeria Style Pizza Sauce
  • 2 cups shredded mozzarella cheese


  • Preheat oven to 425 F. 
  • In a large bowl, whisk the flour, salt, Italian seasoning, pepper, eggs and milk until smooth.
  • Lightly spray a 15" x 10" baking sheet with non-stick spray.
  • Pour the flour mixture into prepared baking sheet. Spread out evenly and to the edges using a spatula or the back of a large spoon.
  • Sprinkle the top of the batter with the sausage, pepperoni and ham.
  • Bake for 20 minutes.
  • Remove from oven and spread pizza sauce evenly over pizza. The dough might be bubbly, just try to get the sauce as even as you can.
  • Sprinkle with the mozzarella cheese and bake another 10-15 minutes or until the cheese is melted.

Copycat Jason’s Deli California Club Sandwich

Back in my high school days I worked in a no-name sub shop. I made some mighty darned good sandwiches if I do say so myself. But honestly, nothing I made was as good as this copycat Jason’s Deli California Club sandwich. First, we didn’t make sandwiches on croissants, which give the sandwich such a nice light buttery flavor. And I had no idea then what alfalfa sprouts were. Now I love them on a sandwich, along with guacamole. This sandwich would’ve been a big seller at the sub shop where I worked.
Copycat Jason's Deli California Club SandwichI used a spicy guacamole to offset some of the sweetness of the croissant in my copycat Jason’s Deli California club sandwich. You can use ‘normal’ guacamole instead, or try my copycat of Jimmy John’s avocado sandwich spread instead.

I also could not find alfalfa sprouts at any of the grocery stores near our house. None of them. In fact one doesn’t carry sprouts any more at all. Luckily I found some bean sprouts. They aren’t the same thing as alfalfa sprouts but they did add a similar texture.

Copycat Jason's Deli California Club Sandwich

Course Main
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 0
Author Mike


  • 4 croissants halved horizontally
  • 1 pound thinly sliced turkey sandwich meat
  • 1 sliced tomato
  • 1/2 cup alfalfa sprouts I substituted bean sprouts
  • 1/2 cup guacamole
  • 8 thin slices sweet onion
  • 4 strips cooked crispy bacon
  • 4 tablespoons mayonnaise
  • 4 thin slices Swiss cheese


  • Divide ingredients between the 4 rolls.

Biscuits + Groovy The Johnny Hash

I watch the show Eat Street on the Cooking Channel because I love food trucks. Whenever there’s one near me I stop and get something, anything. One of the episodes of Eat Street had the host, James Cunningham, stop at the Biscuits + Groovy trailer in Austin, TX. Because Anita and I love biscuits and gravy I knew instantly that I was going to make some of the dishes they serve up. I mean, dang, look at the menu! Everything sounds fantastic, including The Johnny Hash. Biscuits, white pepper gravy, diced potatoes, bacon and breakfast sausage, topped with cheese and garnished with green onions. This ain’t no light breakfast, it’s the breakfast of champions!

Biscuits + Groovy The Johnny HashI’m definitely not a food industry expert, but I do recognize a good concept when I see it. All of the biscuit dishes from Biscuits + Groovy start with great buttermilk biscuits. You can then build from there, like with the Johnny Hash, which is definitely loaded with all things good and breakfasty.

If I was anywhere near Austin, Texas right now I’d be in line at the Biscuits + Groovy trailer and my stomach would be growling!

Also try the Biscuits + Groovy The Donna Summer.

Biscuits + Groovy The Johnny Hash

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 servings


For the white pepper gravy

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk plus more depending on how thick or thin you like your gravy
  • Kosher salt and freshly ground black pepper to taste


For the white gravy

  • Melt the butter in a small saucepan.
  • Whisk in the flour.
  • Whisk in the milk until smooth. Gravy will continue to thicken. If too thick add a bit more milks.
  • Season with salt and pepper to taste.

For the biscuits, breakfast links and bacon

  • Preheat oven to 350 F.
  • Line a large baking sheet with aluminum foil. Add the sausage links and bacon.
  • Bake for 20 minutes. Flip links and bacon. Cook for 5 more minutes then remove the links. Continue to cook until done. Remove and let cool slightly before chopping the bacon and slicing the links into bite-sized pieces. Note: If you want a little crispiness to your links place them under the broiler for 2-3 minutes after you've removed the bacon.
  • In the other pan, place the biscuits and cook per package instructions.

Making the biscuits

  • Split biscuits and place on a plate.
  • Add potatoes, gravy, meats and cheese.
  • Top with chives or green onions. Serve.