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Pizza crust, 5 shells
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Ground beef, 8 lbs., 12
ozs.
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Onion flakes, 1 cup, 2
Tbsps.
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Garlic powder, 1 Tbsp.,
1-1/2 tsps.
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Pepper, 1
Tbsp.
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Tomato paste, canned, heated, 1/2 #10 can
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Water, 3-1/2 qts.
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Basil, 1/4
cup, 2 Tbsps.
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Oregano, 1/4 cup, 2 Tbsps.
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Marjoram, 1/4 cup, 1
Tbsp.
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Thyme, 1
Tbsp.
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Cheese, Mozzarella, part-skim,
shredded 6 lbs., 4 ozs.
Directions
1. Make pizza crust according to USDA Recipe B-14,
available as a downloadable PDF at
www.nfsmi.org/Information/school_recipe_index_number.html
Prepare five pizza crusts in 18x26x1-in. sheet pans.
2. For pizza topping, brown the ground beef and drain
it. Add the onions and garlic powder; cook for 5 minutes.
3. Add the pepper, tomato paste, water and seasonings;
simmer for 15 minutes.
4. Sprinkle 2 cups (or 8 ozs.) cheese evenly over each
pizza crust.
5. Spread 1-1/4 qts. beef mixture over cheese in each
pan.
6. Sprinkle 3 cups (or 12 ozs.) cheese evenly over
topping in each pan.
7. Bake until crust is lightly browned. In a
conventional oven, use 475°F for 15-18 minutes. In a convection oven, use
450°F for 15 minutes.
8. Portion by cutting each sheet pan 4x5 to create 20
pieces per pan. Portion one piece (elementary) or 2 pieces (secondary) per
child.
Yield: 100 servings (elementary) or 50 servings
(secondary)
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Per Serving: 292 cal., 17.7 g pro., 31.2 g carb., 2.2 g fiber,
10.5 g fat, 4.7 g sat. fat, 41 mg chol., 263 mg sod., 583 IU vit. A, 9.9 mg
vit. C, 250.5 mg ca., 3 mg iron
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