Pepperoni – Dill Pickle Pizza
A recipe from Fulton County School Nutrition, Georgia Department of Education School Nutrition
The Pepperoni-Dill Pickle Pizza topped with Chipotle Ranch Sauce is set to be the star of your lunch menu! It is a trendy recipe that delivers a tangy, smoky, and spicy kick.
Ingredients:
- 5 each Pizza, cheese, WG, 16-inch, frozen
- 120 pieces Pepperoni, beef
- 120 each Pickles, dill, chips
- 20 oz Cheese, mozzarella, shredded
- As needed Pan spray, butter flavor
- 1 1/4 cup Chipotle Ranch Sauce
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 24 pieces of pepperoni and 24 dill pickle chips. Three of each per slice.
- Working from the outside to the center, sprinkle 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 drizzle each pizza with 1/4 cup Chipotle-Ranch Sauce.
- 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.
Add the Chipotle-Ranch Sauce just before placing on serving line.
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: | 489 | cal |
| Saturated Fat: | 10.1 | g |
| Total Fat: | 4.6 | g |
| Sodium: | 681 | mg |
