| PIZZA | ||||||||
| (with 30% textured vegetable protein product) | ||||||||
| 1 piece, 3 ¼” by 5” provides the equivalent of a 2 oz. serving of cooked lean and a serving of bread. | ||||||||
| NGREDIENTS | WEIGHTS | MEASURES | ||||||
| Compressed yeast, or | 4 oz. | ½ cup | ||||||
| Active dry yeast | 1 ¾ oz. | 1/3 cup | ||||||
| Warm water (Temp. 110°) | 5 lb. | 2 cups | ||||||
| All-purpose flour | 4 lb. 4 oz. | 4 ¼ qt. | ||||||
| Nonfat dry milk | 3 ¾ oz. | ¾ cup | ||||||
| Sugar | 1 oz. | 2 1/3 Tbsp. | ||||||
| Salt | 1 ¼ oz | 2 Tbsp. | ||||||
| Shortening | 7 oz. | 1 cup | ||||||
| Water (Temp. 65°) | 2 ¾ cup | |||||||
| Ground beef | 6 lb. 2 oz. | |||||||
| Tomato paste | 4 lb. 12 oz. | 2 qts. | ||||||
| Oregano | 1 Tbsp. | |||||||
| Garlic powder, if desired | 2 ¼ oz. | ¾ tsp. | ||||||
| Vegetable protein product | 1 lb. 1 oz. | 1/3 cup | ||||||
| (colored, unflavored) | ||||||||
| Water | 3 cups | |||||||
| Cheese | 6 lb. 4 oz. | 1 gal. 2 ¼ qt. | ||||||
| DIRECTIONS: | ||||||||
| 1. Prepare yeast dough. | ||||||||
| 2. Cut into 4 equal balls. | ||||||||
| 3. Roll each ball of dough thin. Line 4 sheet pans (about 18” by 26”) with dough. | ||||||||
| 4. Brown meat 25 minutes at 400° F. (hot oven). DRAIN. | ||||||||
| 5. Mix tomato paste, seasonings, sugar, vegetable protein product and water; add to cooked meat. | ||||||||
| MIX WELL | ||||||||
| 6. Spread warm filling, about 3 lb. 3 oz. on each pan of dough. | ||||||||
| 7. Bake about 15 minutes (until bottom of dough is light brown) at 425° F. (hot oven). | ||||||||
| 8. Top with shredded cheese, 1 lb. 9 oz. (1 ½ qt.) per pan, and bake 5 minutes longer. | ||||||||
| TIP: A thin coating of butter or margarine keeps the cut surfaces of cheese moist. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | 2 oz. | |||||||
| Calories. | 224 | Iron | 2.41 Mg | Protein. | 15.99 G | 28.56% | ||
| Cholesterol | 25 Mg | Calcium | 216.20 Mg | Carbohydrates. | 20.54 G | 36.68% | ||
| Sodium | 193 Mg | Vitamin A | 85 RE | Total Fat . | 8.66 G | 34.81% | ||
| Fiber | 1.91G | Vitamin C | 8.94 Mg | Saturated Fat. | 3.67 G | 14.73% |