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Cheesy Garlic French Bread Pizza w/Marinara
2 oz. eq. of meat/meat alternate and 2 oz. eq. of whole grains
Number of Portions: 60 Size of Portion: 1 French bread
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 60 SERVINGS) |
|---|---|
Pizza, French Bread, WGR, #1121 | 60 half loaves , (5 inches each) |
Sauce, Marinara, PC, 1 ounce, #2221 | 60 PC |
DIRECTIONS
1. | Keep the French bread pizzas frozen until ready to bake. |
2. | Line 18" x 26" sheet pans with pan liners. |
3. | Place the frozen pizzas on the lined sheet pans. |
4. | Bake according to directions on package and/or case. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Portion one half loaf French bread pizza with a spatula onto a plate or tray with a one-ounce packet of marinara sauce for serving. Each portion provides 2 oz. eq. of meat/meat alternate and 2 oz. eq. of whole grains. CCP: Hold and maintain the product 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. |
Production Notes
For variety, add pepperoni slices, cooked sausage, vegetables, etc.
If changes are made in ingredients, check crediting information and recalculate the nutritional analysis.