American Egg Board | Foodservice Professionals


	Not-Just-For-Breakfast Pizza Serving Size: 1 piece


	48 SERVINGS 8 (10-in.) pies		96 SERVINGS 16 (10-in.) pies
INGREDIENTS	WEIGHT	MEASURE	WEIGHT	MEASURE
Baking mix	2 lb. 8 oz.	-	5 lb.	-
Nonfat milk	22 oz.	2-2/3 cups	44 oz.	1 qt. + 1-1/2 cups
Turkey ham, diced	2 lb.	-	4 lb.	-
Green pepper, diced	1 lb.	-	2 lb.	-
Onion, diced	8 oz.	-	1 lb.	-
Cheese, shredded*	2 lb.	-	4 lb.	-
Nonfat milk	16 oz.	2 cups	32 oz.	1 qt.
Mexican or Southwestern seasoning blend	-	1/4 cup	-	1/2 cup
Eggs	5 lb. 4 oz.**	48 Large	10 lb. 8 oz.**	96 Large

DIRECTIONS
» In mixer, blend baking mix and milk for one minute; dough will be slightly sticky.
» Portion 7 oz. dough into bottom of each of the 10-inch spray-coated deep-dish pie pans.
» Combine turkey ham, green pepper, and onions. Portion 7 oz. mixture over dough in each pan.
» Sprinkle each pizza with 4 oz. cheese.
» Mix milk and seasonings; whip in eggs until blended. Pour approximately 1-1/2 cups egg mixture into each pan.
» Bake at 400°F for about 30 to 35 minutes, until pizzas are puffed and knife inserted near center comes out clean. Slice each pizza into 6 pieces. Serve immediately.

*Low-moisture, reduced-fat Mozzarella, Cheddar, pizza, or taco blend.
**If using frozen or liquid whole egg product.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Contribution to School Lunch Program: Each serving provides 3-1/4 oz. meat/meat alternate, 1 serving bread alternative, and 1/8 cup vegetable.

Nutritional Analysis (per serving): Calories-260, Protein-17g, Carbohydrate-18g, Total Fat-13g, Saturated Fat-5g, Cholesterol-234mg, Vitamin A-535 IU, Vitamin C-9mg, lron-2.0mg, Calcium-204mg, Sodium-776mg, Dietary Fiber-1g.