MEASURE (FOR 50 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
25 second spray
Dough, Pizza Rounds, 6", WGR, #1201
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
Spray sheet pans with pan release spray or line them with parchment paper.
Lay 8 pizza crusts on the pan. Allow the crusts to thaw for about 10-15 minutes.
Use a 1-ounce ladle to spoon the sauce and spread it over the crust. Do not put sauce on the edge of the crust.
Use a #12 scoop to portion 1½ ounces of mozzarella cheese on half of the sauce and spread it around. Do not put the cheese on the edge of the crust.
Top the cheese with 7 slices of pepperoni on each pizza.
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.
Portion 1 pizza per serving. Each portion provides 2 oz. eq. of whole grain, 2 oz. eq. of meat/meat alternate, and 1/8 cup of 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 2 hours.
For variety, add cooked sausage, vegetables, Italian Spice Blend, etc.
If changes are made in ingredients, check crediting information and recalculate the nutritional analysis. Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if the recipe is altered.
Use USDA Foods products when available.
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