MEASURE (FOR 50 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
Dough, Pizza Rounds, 6", WGR, #1201
Sauce, Spaghetti, No Meat, #2824
3 pounds + 2 ounces
Cheese, Mozzarella, Shredded, USDA
4 pounds + 11 ounces
Pizza Topping, Pepperoni, Sliced, #1056
1 pound + 9 ounces
Spray sheet pan with pan release spray.
Lay 8 pizza crusts on the pan. Allow the crusts to thaw for about 10-15 minutes.
Use a 1-ounce ladle to spoon sauce and spread it over 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 cheese on the edge of the crust.
Top cheese with 7 slices of pepperoni on each pizza.
Bake at 425 degrees F for 6-10 minutes, or until the edges of the crust are golden brown.
CCP: Heat to 165 degrees F or higher for at least 15 seconds at the completion of the cooking process.
Portion 1 pizza per serving. Each portion provides 3¼ 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 pepperoni slices, cooked sausage, vegetables, 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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