Eagle Pizza USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
A delicious combination of pizza and taco, this recipe is made with whole-grain tostada shells, refried beans, shredded cheese, and a stack of colorful veggies.
NSLP/SBP CREDITING INFORMATION
1 tostada pizza provides:
Legume as Meat Alternate: 1¼ oz equivalent meat alternate, ⅛ cup red/orange vegetable, ⅛ cup starchy vegetable, ½ cup other vegetable, and ½ oz equivalent grains.
OR
Legume as Vegetable: ¼ oz equivalent meat alternate, ¼ cup legume vegetable, ¼ cup red/orange vegetable, ⅛ cup starchy vegetable, ½ cup other vegetable, and ½ oz equivalent grains.
3 from 6 votes

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Instructions
 

  • Combine lettuce and spinach in bowl. Set aside.
  • Mix salt-free seasoning and beans. Set aside.
  • Sauté green peppers, onions, and corn for 3-4 minutes in a pan coated with pan release spray. Set aside.
  • Portion beans with No. 16 scoop (¼ cup) on each tostada shell. Spread evenly.
  • Top with ⅓ cup vegetable mixture. Sprinkle with 1 Tbsp cheese.
  • Place tostadas on a sheet pan (18” x 26” x 1”) lightly coated with pan release spray.
    For 50 servings, use 4 pans.
    For 100 servings, use 8 pans.
    Bake until cheese is melted:
    Conventional oven: 350 °F for about 5 minutes.
    Convection oven: 350 °F for about 3 minutes.
    Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Top each tostada with:
    1 Tbsp 1 tsp spinach/lettuce mixture
    2 Tbsp carrots
    1 Tbsp salsa
    1 Tbsp sour cream
    Serving suggestion: serve toppings in individual soufflé cups.
  • Serve one tostada pizza.

Nutrition INFORMATION

Eagle Pizza USDA Recipe for Schools
Amount Per Serving
 
1 tostada pizza
Calories
205.96
Total Fat
 
5.69
g
9
%
Saturated Fat
 
2.16
g
14
%
Cholesterol
 
6.85
mg
2
%
Sodium
 
289.72
mg
13
%
Total Carbohydrate
 
32.2
g
11
%
Dietary Fiber
 
5.99
g
25
%
Protein
 
8.86
g
18
%
Vitamin A
 
3226.56
IU
65
%
Vitamin C
 
20.38
mg
25
%
Calcium
 
172.57
mg
17
%
Iron
 
1.78
mg
10
%
N/A=data not available
*Marketing Guide
50 Servings:
Spinach: 6 oz
Romaine lettuce: 12½ oz
Green bell pepper: 2 lb 8 oz
Mature onions: 2 lb 4 oz
Carrots: 2 lb 2 oz
100 Servings:
Spinach: 12 oz
Romaine lettuce: 1 lb 9 oz
Green bell peppers: 5 lb
Mature onions: 4 lb 8 oz
Carrots: 4 lb 4 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
Salt-free taco seasoning blend
For 50 servings:
2 Tbsp dried onion
2 Tbsp chili powder
1 Tbsp cumin
1 Tbsp crushed red pepper
1 Tbsp garlic powder
1½ tsp oregano
1 Tbsp cornstarch
For 100 servings:
4 Tbsp dried onion
4 Tbsp chili powder
2 Tbsp cumin
2 Tbsp crushed red pepper
2 Tbsp garlic powder
1 Tbsp oregano
2 Tbsp cornstarch
Combine all ingredients. Store in airtight container.
*If using immediately, do not add cornstarch.
TIP: Prepare one tostada pizza using exact measurements and use it as a guide to assemble remaining pizzas.
Yield / Volume
50 Servings:
About 23 lb 8 oz
50 tostada pizzas
100 Servings:
About 48 lb
100 tostada pizzas