Fun Fruit Breakfast Pizza USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Put the pizzaz into breakfast with pizza! Top an oatmeal and whole-wheat flour crust with blended yogurt and cream cheese then complete by topping with your favorite seasonal fruit pieces. (Make it festive with spirit themed pizza for spirit days or holidays etc.)
NSLP/SBP CREDITING INFORMATION
1 piece provides ¹⁄2 cup fruit, and 1.5 oz equivalent grains.
3.83 from 23 votes

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Instructions
 

  • Pour yogurt, cream cheese, 2 tsp vanilla extract, and honey in a commercial mixer (batch as needed). Set remaining vanilla extract aside for step 6. Recommend to cook in batches of 25. Using a paddle attachment, mix on medium speed until smooth.
  • DO NOT OVERMIX. Refrigerate. Set aside for step 13.
    For 50 servings, mix for 4–5 minutes.
    For 100 servings, mix for 6–7 minutes.
  • Critical Control Point: Cool to 41 °F or lower within 4 hours.
  • Critical Control Point: Hold at 41 °F or below.
  • Combine oil and sugar in a commercial mixer (batch as needed). Using a paddle attachment, mix on medium speed until mixture has a crumbled consistency. DO NOT OVERMIX.
  • Add applesauce, eggs, and remaining vanilla extract. Mix on medium speed until smooth. DO NOT OVERMIX.
    For 50 servings, mix for 4–5 minutes.
    For 100 servings, mix for 6–7 minutes.
  • Slowly add flour, baking powder, and cinnamon. Mix on medium speed until smooth. DO NOT OVERMIX.
    For 50 servings, mix for 4–5 minutes.
    For 100 servings, mix for 6–7 minutes.
  • Fold in rolled oats.
  • Press 1 qt (about 3 lb 3 oz) dough into a half sheet pan (18′′ x 13′′ x 1′′) lightly coated with pan-release spray.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Bake:
    Conventional oven: 350 °F for 25–30 minutes.
    Convection oven: 325 °F for 20–25 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Remove pizza crust from oven. Allow to rest 45 minutes to 1 hour at room temperature before adding yogurt mixture.
  • Spread 1 qt 1 cup (about 2 lb 10 oz) yogurt mixture over each pan.
  • Arrange strawberries, bananas, and blueberries in any decorative pattern of choice by shingling fruit.
  • Critical Control Point: Cool to 41 °F or lower within 4 hours.
  • Critical Control Point: Hold at 41 °F or below.
  • Portion:
    Cut each pan 5 x 5 (25 pieces per pan).
    Serve 1 piece (about 3¹⁄2′′ x 2¹⁄2′′).

Nutrition INFORMATION

Fun Fruit Breakfast Pizza USDA Recipe for Schools
Amount Per Serving
 
1 piece (about 3¹⁄2′′ x 2¹⁄2′′)
Calories
310
Total Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
27
mg
9
%
Sodium
 
151
mg
7
%
Total Carbohydrate
 
50
g
17
%
Dietary Fiber
 
4
g
17
%
Total Sugars
 
26
g
29
%
Protein
 
7
g
14
%
Vitamin D
 
0
IU
0
%
Calcium
 
88
mg
9
%
Iron
 
1
mg
6
%
Potassium
 
274
mg
8
%
N/A=data not available
*Marketing Guide
50 Servings:
Strawberries: 4 lb 10 oz
Bananas: 3 lb 2 oz
Blueberries: 2 lb 2 oz
100 Servings:
Strawberries: 9 lb 4 oz
Bananas: 6 lb 4 oz
Blueberries: 4 lb 4 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #3: Complex Food Preparation.
Yield / Volume
50 Servings:
About 11 lb 8 oz
About 1 gal 1 qt 3 cups/2 sheet pans
(18" x 13" x 1")
100 Servings:
About 23 lb
About 2 gal 3 qt 2 cups/4 sheet pans
(18" x 13" x 1")