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Individual Pepperoni Pizza (Made)
2 oz. eq. meat/meat alternate, 2 oz. eq.whole grain, and 1/8 cup serving of red/orange vegetable
Number of Portions: 50 Size of Portion: 1 Pizza
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 25 second spray |
Dough, Pizza Rounds, 6", WGR, #1201 | 50 crusts |
Sauce, Spaghetti, No Meat, #2824 | 1 quart + 2 1/4 cups |
Cheese, Mozzarella, Shredded, USDA | 4 pounds + 11 ounces |
Pizza Topping, Pepperoni, Sliced, #1056 | 1 pound + 9 ounces |
DIRECTIONS
1. | Keep the pizza doughs frozen until ready to bake them. |
2. | Spray sheet pans with pan release spray or line them with parchment paper. |
3. | Lay 8 pizza crusts on the pan. Allow the crusts to thaw for about 10-15 minutes. |
4. | Use a 1-ounce ladle to spoon the sauce and spread it over the crust. Do not put sauce all the way to the edge of the crust. |
5. | Use a #12 scoop to portion 1½ ounces of mozzarella cheese on the sauce and spread it around. Do not put the cheese on the edge of the crust. |
6. | Top the cheese with 7 slices of pepperoni on each pizza. |
7. | Bake the pizzas according to the case and/or package directions, or until the edges or golden brown. CCP: Heat to 165 degrees F or higher for 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. |
8. | Portion 1 pizza onto a plate or tray per serving. Each portion provides 2 oz. eq. of meat/meat alternate, 2 oz. eq. of whole grain, and 1/8 cup of red/orange vegetable. CCP: Hold and maintain product at a minimum temperature 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 or lower within an additional 4 hours. |
Production Notes
- Keep the pizza doughs frozen until ready to bake them.
- Prepare the Personal Pan Pizzas for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- Presentation idea: Garnish with chopped parsley leaves or parmesan cheese. These ingredients have not been included in the current nutrient analysis.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.