Veggie Pizza 8-Cut (6-12)

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

1. Drain black olives.

2. Wash all produce thoroughly; slice peppers and onions.

3. Thaw cheese; store in the cooler until pizza-making time.

4. 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.

5. Pull only as much sauce and cheese as you need during pizza production.

6. Preheat oven to 375°F at least 15 minutes before baking.

Preparation

1. Place two crusts side by side on a sheet pan (they will slightly overlap).

2. Using a measuring cup or ladle, top each crust with 8 fl oz of sauce.

3. Spread the sauce evenly with a spatula.

4. Distribute 12 oz shredded mozzarella evenly on each crust.

5. Top each pizza with 3 oz peppers, 2 oz onions, and 2 oz black olives.

6. 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.

7. 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

1. Just before service, cut each pizza into 8 equal slices with a pizza wheel; use a knife or sharp spatula to finish cutting the edges.

2. Place the pan of pizza on top of the steam table and serve from the pan. Hold hot until service at 140°F or higher.
   Note: Do not transfer pizza to hotel pans or cover with plastic, as this will make the pizza soggy.

Serving = 1 slice