| PIZZA SAUCE | ||||||||
| Makes 100 servings. Bake in 350° oven. | ||||||||
| Each serving provides 2 oz. protein and Cut 20 servings per 18” x 26” pan | ||||||||
| INGREDIENTS | MEASURES | |||||||
| Canned tomatoes | 3 – # 10 cans | |||||||
| Tomato paste | 1 – # 10 can | |||||||
| Water | 6 cups | |||||||
| Garlic powder | 3 Tbsp. | |||||||
| Onion powder | 3 Tbsp. | |||||||
| Black pepper | 1 ½ tsp. | |||||||
| Salt | 3 Tbsp. | |||||||
| Basil | 6 Tbsp. | |||||||
| Oregano | 6 Tbsp. | |||||||
| Butter | 1 ½ cup | |||||||
| DIRECTIONS: | ||||||||
| 1. Mash tomatoes to a pulp. Heat tomatoes, paste, water and all seasonings to boiling; reduce heat and simmer until sauce thickens (about the consistency of thick cream). | ||||||||
| 2. Spread 1 qt. of sauce on each 18” x 26” x 1” pan of pizza dough. Cover with lightly browned ground beef. Use 2 lbs. (special purchase) ground beef per pan and 1 lb. shredded cheese. Bake at 350° F. | ||||||||
| 3. Cook until crust is lightly browned. Cut 20 servings per pan. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | 2 oz. | |||||||
| Calories. | 64 | Iron | 1.40 Mg | Protein. | 1.81 G | 11.36% | ||
| Cholesterol | 0 Mg | Calcium | 33.82 Mg | Carbohydrates. | 8.92 G | 56.12% | ||
| Sodium | 343 Mg | Vitamin A | 116 RE | Total Fat . | 3.03 G | 42.85% | ||
| Fiber | 2.11G | Vitamin C | 21.53 Mg | Saturated Fat. | 0.61 G | 8.65% |