RECIPE DETAILS
Item ID: 1978503
Serving Size: 1 Slice
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Pizza
Allergens: None
RECIPE DETAILS
Item ID: 1978503
Serving Size: 1 Slice
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Pizza
Allergens: None
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
- Bell peppers (red/green), sliced: 80%
- Onions, raw, sliced: 88%
- Black olives, canned, sliced, drained: 54%
- Shredded mozzarella, pizza sauce, par-baked crusts: 100%
Pre-Preparation
- Drain black olives.
- Wash all produce thoroughly; slice peppers and onions.
- Thaw cheese; store in the cooler until pizza-making time.
- Make pizza sauce: ingredients—diced tomatoes, tomato paste, olive canola oil, whole peeled garlic, parsley flakes, thyme, basil, oregano, kosher salt, black pepper.
a. Refrigerate all tomato products for at least 3 hours before making the sauce.
b. Combine all ingredients in a large container (in batches if needed).
c. Blend thoroughly with an immersion blender or blender; keep the sauce refrigerated.
d. Store cold until pizza-making time.
e. Make sure the pizza sauce is cold before you begin pizza preparation. - Pull only as much sauce and cheese as you need during pizza production.
- 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 8 fl oz of sauce.
- Spread the sauce evenly with a spatula.
- Distribute 12 oz shredded mozzarella evenly on each crust.
- Top each pizza with 3 oz peppers, 2 oz onions, and 2 oz black olives.
- If preparing ahead or transporting out: cover pies with parchment, place pan in a bun pan bag, twist corners shut, load onto speed racks, label, date, and freeze. Transport pizza frozen.
- When ready to cook, bake at 375°F for about 10 to 12 minutes, until the cheese begins to brown.
Note: If cooking from frozen, pull the pizza from the freezer and thaw on the speed rack for 15-30 minutes before putting it in the oven.
Tip: Batch cook your pizza to ensure a high-quality product for all students throughout the lunch period.
Serving
Serving = 1 slice 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.
Note: Do not transfer pizza to hotel pans or cover with plastic, as this will make the pizza soggy.
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 | 2 oz eq |
| Meat/Meat Alternatives | 1.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 302.41 kcal |
| Total Fat | 12.41 gm |
| Saturated Fat | 5.22 gm |
| Trans Fat | 0.00* gm |
| Sodium | 717.47 mg |
| Carbohydrates | 31.14 gm |
| Fiber | 3.25 gm |
| Sugars | 4.17 gm |
| Added Sugars | 1.00* gm |
