harvest veggie fest pizza - wordpress.com · 3. mix the pesto and water and set aside for use, chop...

Harvest Veggie Fest Pizzaodncouncil.org

Harvest Veggie Fest Pizza

Recipe Component: Entree | Recipe Category: Entrée K-8

Ingredients*10 Servings

Directions Production DirectionsWeight Measure

Dough, Whole Grain – Scratch Dough 2 lb 4 oz 1 ea 1. Use the rolled, proofed and panned whole grain dough.

2. Arrange as follows: sauce, mozzarella cheese, red onions, red bell peppers, green bell peppers, tomatoes, granulated garlic.

3. Mix the pesto and water and set aside for use, chop the parsley and set aside for final garnish.

4. Bake at 450°F convection oven, with fan on high speed for approx. 7-8 minutes, rotate and bake for another 7-8 minutes or until desired color. Approx. cooking time can be 16-20 minutes depending on oven and desired pizza color. Temp pizza at 140°F or above.

5. Remove from the oven, place onto cutting board and sprinkle with the Italian herbs and parsley.

6. With the pizza cutter cut into 10 equal servings.

7. Top with the pesto and serve.

CHEF TIP – Pizza should be made per meal period and not be held for longer than 20 minutes.

Pizza Sauce 10 oz 1 ½ Cup

Cheese, Mozzarella Low Fat 12 oz 1 ½ Cup

Onion, Red 2 oz ¼ Cup Diced small

Peppers, Green Bell 3 oz ½ Cup Diced small

Peppers, Red Bell 3 oz ½ Cup Diced small

Tomato, 5x6 2 oz ⅓ Cup Diced small

Garlic, Granulated ¼ tsp

Herbs, Italian Dried ½ tsp

Parsley, Italian Fresh 2 Tbsp Put on at service as final garnish

Pesto, Red or Green 2 oz ¼ Cup

Water, Municipal 1 ½ tsp

Notes: Chef Tip

Using low fat or part skim mozzarella cheese will help with keeping fat lower or within range.Running nutritional analysis at your site will help determine what amount works into your meal planning.

Serving Yield

Provides: 2 Grain/Bread, 1.5 M/MA, 1/4 Cup Red/Org Veg and 1/8 Cup Other Veg

10 Servings: Each serving is 1/10 of 16” pizza – 70 total servings per recipe

Nutrients Per Serving – Pizza 1/10 serving size

Calories 368 Carbohydrate 51 g Saturated Fat 4 g Vitamin A 420 IU Iron 3 mg Sodium 570 mg

Protein 17 g Total Fat 11 g Cholesterol 22 mg Vitamin C 740 mg Calcium 33 mg Dietary Fiber 1 g

*Nutritional data will vary based on ingredients. Nutritional analysis should be conducted at your school to ensure nutrition guidelines are met.

Recipes created for Western Dairy Association by Executive Chef Jason K. Morse, CEC. Chef Morse works as a consultant for school lunch programs in Colorado and throughout the U.S. creating recipes and crafting menus that students enjoy and parents appreciate. Chef Morse works to bridge the gap between the culinary world and school lunch and bring them together on the school lunch tray.

Recipes created for Western Dairy Association by Executive Chef Jason K. Morse, CEC.

Kung Pao Chicken Pizzaodncouncil.org

Kung Pao Chicken Pizza


Ingredients*10 Servings


Dough, Whole Grain – Scratch Dough 2 lb 4 oz 1 ea 1. Use the rolled, proofed and panned whole grain dough.

2. Arrange as follows: sauce, mozzarella cheese, sweet chili sauce, jalapeno rings - arranged, fresno rings – arranged, granulated garlic, cilantro as final garnish.

3. Bake at 450°F convection oven, with fan on high speed for approx. 7-8 minutes, rotate and bake for another 7-8 minutes or until desired color. Approx. cooking time can be 16-20 minutes depending on oven and desired pizza color. Temp pizza at 140°F or above.

4. Remove from the oven, place onto cutting board and sprinkle with the Italian herbs and parsley.

5. With the pizza cutter cut into 10 equal servings.

6. Top with the chopped cilantro and serve.

CHEF TIP – Pizza should be made per meal period and not be held for longer than 20 minutes.

Pizza Sauce 8 oz 1 ¼ Cup

Cheese, Mozzarella Low Fat 12 oz 1 ½ Cup

Sauce, Sweet Chili 2 oz ¼ Cup Drizzled on top of cheese

Chicken Strips, Cooked 8 oz ½ Cup Diced medium

Pepper, Jalapeno 2 oz 2 ea Sliced into 1/8” rings, with seeds

Pepper, Fresno Red 2 oz 2 ea Sliced into 1/8 rings, with seeds

Garlic, Granulated ¼ tsp

Cilantro, Fresh, Chopped 2 Tbsp Put on at service as final garnish

Notes: Chef Tip

Using low fat or part skim mozzarella cheese will help with keeping fat lower or within range.Running nutritional analysis at your site will help determine what amount works into your meal planning.

Serving Yield

Provides: 2 Grain/Bread, 2 M/MA, 1/4 Cup Red/Org Veg

10 Servings: Each serving is 1/10 of 16” pizza – 70 total servings per recipe




*Nutritional data will vary based on ingredients. Nutritional analysis should be conducted at your school to ensure nutrition guidelines are met.



Luau TimePork Pizzaodncouncil.org


Ingredients10 Servings


Pizza, Pre-made crust with cheese* 41.48 oz 1 ea 1. Preheat oven to 375°F, convection, with fan on high speed.

2. Using pan spray, spray a perforated pizza pan, place the frozen pizza on the pan and drizzle the bbq sauce on top of the cheese.

3. Top with the 5 oz of low fat mozzarella.

4. Arrange the remaining ingredients as follows: pork, red onion, pineapple, cilantro as garnish.

5. Cook until the pizza cheese is bubbly and golden approx. 15-20 minutes.

Sauce, BBQ 6 oz ½ Cup Use low sodium if available

Cheese, Low Fat Mozzarella 5 oz ½ Cup

Pork, Commodity 8 oz ¾ Cup Roasted, chilled and hand shredded

Onion, Red 1 ½ oz ¼ Cup Peeled, diced small

Pineapple Tidbits, Commodity 8 oz 1 ¼ Cup Diced small. Use fresh where applicable

Cilantro, Fresh ¼ oz 2 tspChopped fine and put on as garnish

right before service

Notes: Chef Tip

Adding extra low fat mozzarella cheese will add to the M/MA contribution while keeping fat lower or within range. Using commodity pork roast will allow you to stretch your entitlement dollars. Running nutritional analysis at your site will help determine what amount works into your meal planning.

Serving: 1/10 of pizza Yield

Provides 1.5 Grain/Bread, 2 M/MA, 1/8 Red/Org Veg

10 Servings: Each serving is 1/10 of 16” pizza



Protein 21 g Total Fat 17 g Cholesterol 50 mg Vitamin C 0 mg Calcium 512 mg Dietary Fiber 1.6 g

*Nutritional data will vary based on pre-purchased pizza. Nutritional analysis should be conducted at your school to ensure nutrition guidelines are met.

Luau Time Pork Pizza – Using Frozen Pre-Made Pizza



Scratch Whole Grain Pizza Doughodncouncil.org

Recipe Component: Grain/Bread | Recipe Category: Entrée

Notes: Chef Tip

Using Ultra Grain flour will ensure it is a multi grain rich pizza and meets NSLP Guidelines.

Serving Yield

Provides: 2 Grain/Bread 70 Servings: Each serving is 1/10 of 16” pizza – 70 total servings per recipe

Nutrients Per Serving – Crust Only 1/10 serving size – 1 piece provides 2 Grain/Bread servings

Calories 233 Carbohydrate 46 g Saturated Fat .40 mg Vitamin A 2.9 IU Iron 3 mg Sodium 410 mg


Ingredients70 Servings


Yeast, Active Dry 2 ⅞ oz¼ Cup + 2 Tbsp

+ 2 tsp1. In a large stainless bowl dissolve the yeast in the tepid water (105°F) for about 4-5 minutes. Stir 2

times in 4-5 minutes.

2. In a large mixing bowl add ALL the flours and use the dough hook mix on low speed for 2 minutes or until fully combined.

3. Add to the flour: yeast, salt, sugar and work into the flour slowly with the dough hook. Keep on low speed.

4. Once fully combined turn to medium speed and set timer for 15 minutes. Test dough at 15 minutes, it should be pliable and warm to the touch, with a smell of active yeast

5. Scale the dough into 7 dough balls, each one weighing 2 lbs – 4 oz. Scale onto parchment lined sheet pans and cover with a bun bag.

6. Allow to bench proof for 20 minutes, or until about 1.5 times in size.

7. Punch down the dough and using a lightly floured counter top, roll the dough into approx. 1/8 thick round. Approx 16”.

8. Prepare 7 sheet pans by using the canola or olive oil, lightly oil them to prevent sticking.

9. Place 1 rolled pizza disc onto the sheet pan and top according to recipe.

10. Add toppings according to recipe, be sure to move quickly to prevent dough from soaking up the sauce.

11. Bake at 450°F convection oven, with fan on high speed for approx. 7-8 minutes, rotate and bake for another 7-8 minutes or until desired color. Approx. cooking time can be 16-20 minutes depending on oven and desired pizza color.

CHEF TIP - Pizza dough can be par baked, cooled and frozen to be used at a later date. Pierce the pizza dough edge and center with a fork to prevent bubbles and bake at 450°F for 4 minutes on each side.

Water, Municipal 6 lb + 4 oz 3 Qts + ½ CupTepid – 105 Degrees

NOT HOT

Flour, Whole Grain – Ultra

5 lb + 12 oz 1 Gal + 1 QuartUsing ultragrain flour

will result in a smoother dough

Flour, All Purpose (occidental)

1 lb + 13 oz1 qt + 2 Cup

+ 2 Tbsp

Occidental is another name for fortified All Purpose flour

Flour, Cake – soft as silk 1 lb + 10 oz 5 ⅓ Cups

Salt, Kosher or Sea 2 ⅝ oz ¼ CupKosher or sea salt produce a cleaner

tasting dough

Sugar, Granulated White 3 ½ oz ½ Cup

Oil, Canola or Vegetable 5 ⅛ oz ⅔ Cup

Can use olive oil or an olive oil blend for

dough, will produce a more rustic flavor

Scratch Whole Grain Pizza Dough



harvest veggie fest pizza - wordpress.com · 3. mix the pesto and water and set aside for use, chop...

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