Meat Lovers Pizza
A recipe from Georgia Department of Education School Nutrition
Our recipe guarantees the perfect slice every time! It features a crispy golden crust and gooey cheese, along with a few unique touches that make this Meat Lovers Pizza special.
Ingredients:
- 5 each Pizza, cheese, WG, 16-inch, frozen
- 80 pieces Pepperoni, beef
- 20 oz Ham, cooked, smoked, diced
- 20 slice Bacon, sliced, precooked, chopped
- 20 oz Cheese, mozzarella, shredded
- As needed Pan spray, butter flavor
- 1 tbsp Spice, garlic, granulated
Steps:
- Preheat oven to 350°F and set fans on high.
- Place frozen pizza on perforated pizza pan or perforated sheet pan.
- Top each pizza with 16 pieces of pepperoni, 2 pieces per slice.
- Next, working from the outside to the center, add 1/3 cup diced ham and 1/4 cup chopped bacon.
- Finish by sprinkling 1/2 shredded mozzarella cheese 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 and sprinkle crust with granulated garlic.
- Finish by cutting each pizza into 8 equal slices.
- Serve pizzas on round pizza pans. Serving is 1 slice.
This small amount of additional cheese secures toppings.
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 butter-garlic flavor.
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: | 514 | cal |
| Saturated Fat: | 10.5 | g |
| Total Fat: | 5 | g |
| Sodium: | 859 | mg |
