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Pepperoni Pizza (16-inch)
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/8 cup red/orange vegetable
Number of Portions: 64 Size of Portion: 1 slice
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 64 SERVINGS) |
|---|---|
Pizza, Pepperoni, 16" WGR, #1111 | 8 pizzas |
DIRECTIONS
1. | Keep the pizza frozen until ready to bake. |
2. | Line 18" x 26" pans with pan liners. |
3. | Place the frozen pizzas on the lined pans. |
4. | Bake the pizza slices according to the directions on the package and/or case. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
5. | Cut each pizza into 8 equal slices. |
6. | Portion 1 slice of pizza with a spatula onto a plate or tray per serving. Each portion provides 2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, and 1/8 cup red/orange vegetable. CCP: Hold and maintain at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 4 hours. |