PIZZA PESTO 10-CUT K-5

Instructions

Pre-Preparation

Tomatoes yield 87%

1. Thaw cheese. Store in cooler until pizza making time.
2. Thaw pesto.
3. Slice tomatoes thinly.
4. Preheat oven to 375 degrees at least 15 minutes before you bake the pizza.

Preparation

1. Place 2 crusts side by side on sheet pan - they will slightly overlap.
2. Using a measuring cup or ladle, top each crust with 5 fl oz of pesto.
3. Spread evenly across pie using spatula.
4. Distribute 12oz of cheese evenly on each pie crust.
5. Lay tomato slices evenly over pie, 8 slices per pie.
6. If preparing ahead or transporting out: Cover pies with parchment. Place pan in bun pan bag, twist corners shut. Load onto speed racks. Label, date, and freeze. Transport pizza frozen.
7. When ready to cook, bake at 375 degrees for approximately 10-12 minutes until the cheese begins to brown.

Note: If cooking from frozen - Pull pizza from freezer. Move one of the two frozen pizzas to another sheet pan and thaw on speed rack for 30-60 minutes before putting in oven.
Tip: Batch cook your pizza to assure high quality product for all students throughout the lunch period.

Serving

1. Just before service, cut each pizza into 10 equal slices using pizza wheel. Use a knife or sharp spatula to finish cutting the edges.
2. Place pan of pizza on top of steam table for service and serve from pan.
Note: Do not transfer pizza to hotel pans or cover with plastic, this will make the pizza soggy.

Serving = 1 Slice