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Personal Pan Pizza
2 oz. eq. of meat/meat alternate, 2 oz. eq. of whole grains, and 1/8 cup red/orange vegetable
Number of Portions: 60 Size of Portion: 1 pizza
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 60 SERVINGS) |
|---|---|
Deep Dish Individual Cheese Pizza, WGR, #1116 | 60 pizzas , (5 inches each) |
DIRECTIONS
1. | Keep the pizzas frozen until ready to bake them. |
2. | Line 18" x 26" sheet pans with pan liners. |
3. | Place the frozen pizzas on the lined sheet pans. |
4. | Bake the pizzas according to the directions on the package and/or case. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
5. | Portion one pizza with a spatula onto a plate or tray per serving. Each portion provides 2 oz. eq. of meat/meat alternate, 2 oz. eq. of whole grains, and 1/8 cup red/orange vegetable. 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
- Keep the pizzas frozen until ready to bake them.
- For variety, add pepperoni slices, cooked sausage, vegetables, etc. as pizza toppings. These ingredients have not been included in the current nutrient analysis.
- 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.