Hawaiian Pizza
A recipe from Georgia Department of Education School Nutrition
Our recipe guarantees the perfect slice every time! Hawaiian Pizza, with its distinctive blend of ham, pineapple, and green bell pepper, offers a delicious balance of sweet and savory flavors.
Ingredients:
- 5 each Pizza, cheese, WG, 16-inch, frozen
- 20 oz Ham, cooked, smoked, diced
- 1 lbs Pineapple, tidbits, canned
- 5 oz Pepper, bell, green, raw, sliced thin
- 10 oz Cheese, mozzarella, shredded
- 10 oz Cheese, cheddar, shredded
- As needed Pan spray, butter flavor
Steps:
- Preheat oven to 350°F and set fans on high.
- Place frozen pizza on perforated pizza pan or perforated sheet pan.
- Drain pineapple tidbits.
- In a mixing bowl, combine the shredded cheddar and mozzarella cheeses. Gently toss to combine.
- Working from the outside to the center, top each pizza with 1/3 cup diced ham, 1/4 cup pineapple tidbits, and 1/4 cup green bell pepper strips. Then sprinkle 1/2 shredded cheese mix over each pizza.
- Place frozen pizza in preheated oven and bake for 7 minutes.
- Rotate pizza 180 degrees, if needed, and continue baking for an additional 7-9 minutes.
- Remove from oven. Spray crust with pan spray.
- Finish by cutting each pizza into 8 equal slices.
- Serve pizzas on round pizza pans. Serving is 1 slice.
To work ahead, top pizzas a day or two prior to service, and return to the freezer. Keep pizzas frozen until baked.
Cooking time adjustments may be needed due to oven variances.
Cook to 135°F or higher.
This step gives the crust a nice shine.
Hold at 135°F or above.
Pizzas must be batch cooked every 30 minutes throughout service to maintain quality.
Recipe Details
Meal Components:
Grain (G)
Meat/Meat Alternate (M/MA)
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
HACCP Category:
Process #2 (Same Day)
Portions:
40
Portion Size:
1 slice
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 464 | cal |
| Saturated Fat: | 8.85 | g |
| Total Fat: | <1 | g |
| Sodium: | 673 | mg |
