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Not-Just-For-Breakfast Pizza
Serving Size: 1 piece
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48 SERVINGS
8 (10-in.) pies
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96 SERVINGS
16 (10-in.) pies
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| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| Baking mix |
2 lb. 8 oz. |
- |
5 lb. |
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| Nonfat milk |
22 oz. |
2 2/3 cups |
44 oz. |
44 oz. 1 qt. + 1 1/2 cups |
| Turkey ham, diced |
2 lb. |
- |
4 lb. |
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| Green pepper, diced |
1 lb. |
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2 lb. |
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| Onion, diced |
8 oz. |
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1 lb. |
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| Cheese, shredded* |
2 lb. |
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4 lb. |
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| Nonfat milk |
16 oz. |
2 cups |
32 oz. |
1 qt. |
| Mexican or Southwestern seasoning blend |
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1/4 cup |
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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.
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