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Mexican Pizza
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/8 cup red/orange vegetable
Number of Portions: 96 Size of Portion: 1 slice
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 96 SERVINGS) |
|---|---|
Pizza, Mexican Wedge, WGR, #1108 | 96 wedges |
DIRECTIONS
1. | Keep the pizza slices frozen until ready to bake. |
2. | Line 18" x 26" pans with pan liners. |
3. | Place the frozen pizza slices on the lined sheet pan. |
4. | Bake the pizza slices according to the directions on the case and/or package. 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. | 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. |
Production Notes
- Keep the pizza slices frozen until ready to bake them.
- Prepare the Mexican 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 cilantro leaves or parmesan cheese. These ingredients have not been included in the current nutrient analysis.
- Use USDA Foods products when available.
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.