This Vegetable Pizza has homemade pizza dough topped with fresh vegetables, Italian spiced pizza sauce, and cheese.NSLP/SBP CREDITING INFORMATION1 piece provides 0.5 oz equivalent meat alternate, ¹⁄4 cup red/orange vegetable, ¹⁄4 cup other vegetable, ¹⁄8 cup additional vegetable, and 2 oz equivalent grains.
See Pourable Pizza Crust USDA Recipe for Schools for pizza dough ingredients and directions. Prepare and bake as directed. Set aside for step 9.For 50 servings, use 2 sheet pans (18" x 26" x 1").For 100 servings, use 4 sheet pans (18" x 26" x 1").
In a medium stock pot combine egg whites, water, and 1 cup (about 9¹⁄3 oz) tomato paste. Stir well. Slowly add remaining tomato paste. Simmer uncovered over low–medium heat for 3 minutes.
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Add onions, spices, garlic, salt, and pepper. Stir well. Simmer uncovered over medium heat for 15 minutes. Set aside for step 10.
Critical Control Point: Cool to 40 °F or lower within 4 hours.
Critical Control Point: Hold at 40 °F or below.
Combine raw onions, tomatoes, peppers, broccoli, mushrooms, squash, and zucchini in a large bowl. Stir well. Set aside for step 12.
Set cheese aside for step 11.
Top each pre-baked crust with the following toppings:
First layer: Spread 1 qt 2 cups (about 3 lb 3 oz) tomato paste mixture on crust.
Second layer:Sprinkle 1 qt 1¹⁄2 cups (about 1 lb 2 oz) shredded cheese over tomato paste mixture.
Third layer:Evenly distribute 2 qt 2 cups (about 2 lb 13 oz) raw vegetable mixture over cheese.
Bake until heated through and cheese is melted:Conventional oven: 475 °F for 10–15 minutes.Convection oven: 425 °F for 5 minutes.
Remove from oven. Let stand for 10 minutes before cutting.
Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece.
Vegetable Pizza USDA Recipe for Schools
Amount Per Serving 1 piece
Calories 232Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 2g13%
Total Carbohydrates 35g12%
Dietary Fiber 4g17%
Total Sugars 7g8%
Vitamin D 3IU20%
Mature onions: 3 lb 8 oz
Tomatoes: 1 lb 12 oz
Green bell peppers: 1 lb 4 oz
Broccoli: 10 oz
Mushrooms: 10 oz
Yellow Squash: 1 lb 6 oz
Zucchini: 1 lb
Mature onions: 7 lb
Tomatoes: 3 lb 8 oz
Green bell peppers: 2 lb 8 oz
Broccoli: 1 lb 4 oz
Mushrooms: 1 lb 4 oz
Yellow Squash: 2 lb 12 oz
Zucchini: 2 lb
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.Cooking Process #2: Same Day Service.