RECIPE DETAILS
Item ID: 1978321
Serving Size: 1 Slice
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Pizza, Vegetarian, K-5
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1978321
Serving Size: 1 Slice
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Pizza, Vegetarian, K-5
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Tomatoes: 87%
Pre-Preparation
- Thaw cheese and pesto under refrigeration at or below 41°F and keep cold until pizza-making time.
- Wash produce as needed.
- Thinly slice tomatoes.
- Preheat oven to 375°F at least 15 minutes before baking.
Preparation
- Place two crusts side by side on a sheet pan (they will slightly overlap).
- Using a measuring cup or ladle, top each crust with 5 fl oz pesto.
- Spread evenly across each pie with a spatula or bottom of the ladle.
- Evenly distribute 12 oz cheese on each crust.
- Lay tomato slices evenly over each pie (8 slices per pie).
- If preparing ahead or transporting: cover pies with parchment, place pan in a bun pan bag, twist corners shut. Load onto speed racks, then label, date, and freeze. Transport frozen pizza.
- When ready to cook, bake at 375°F for about 10 to 12 minutes, until the cheese begins to turn golden brown.
Serving
- Just before service, cut each pizza into 10 equal slices with a pizza wheel; use a knife or sharp spatula to finish the edges.
- Place the pan of pizza on top of the steam table and serve from the pan. Hold hot until service at or above 135°F.
Note: Do not transfer pizza to hotel pans or cover with plastic, as this will make the pizza soggy.
Serving size: 1 slice
Suggested serving utensil: spatula
Recipe Source
Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 1.5 oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 279.28 kcal |
| Total Fat | 13.61 gm |
| Saturated Fat | 4.85 gm |
| Trans Fat | 0.06* gm |
| Sodium | 514.35 mg |
| Carbohydrates | 24.36 gm |
| Fiber | 2.20 gm |
| Sugars | 3.63 gm |
| Added Sugars | 0.80* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
