77471: PIZZA ROMAN ORTAGGIO
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- Victor Terry
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1 Portion: 1 Pizza 16" WHEAT PRESHEETED PIZZA DOUGH 77471: PIZZA ROMAN ORTAGGIO $ Portions $ Portions $ Portions $ Portions $ /2 EACHES $ EACHES $ /2 EACHES $ EACHES $4.30 CORN MEAL 1 TBS 2 TBS 3 TBS 4 TBS ALL PURPOSE FLOUR 1 TBS 2 TBS 3 TBS 4 TBS EXTRA VIRGIN OLIVE OIL 1 TBS $ TBS $ TBS $ TBS $0.28 YHYW NO SALT PIZZA SAUCE R /4 Cup $ /4 Cup $ /4 Cup SAUTEED MUSHROOMS R OZ $ OZ $ OZ $ /4 Cup $0.53 $ OZ $3.36 PLUM TOMATOES, sliced 1/4" 5 OZ $ OZ $ OZ $ LB 4 OZ $1.40 MARINATED ARTICHOKE HEARTS R OZ $ OZ $ OZ $ OZ $2.85 KALAMATA OLIVES, pitted, halved 2 OZ $ OZ $ OZ $ OZ $2.13 ROASTED RED PEPPERS, julienne strips 4 OZ $ OZ $ OZ $ LB $1.43 PARMESAN, shredded 2 TBS $ TBS $ TBS $ TBS $0.35 ITALIAN PARSLEY, fresh, chopped 1 TBS $ TBS $ TBS $ TBS $0.43 EXTRA VIRGIN OLIVE OIL 1 TBS $ TBS $ TBS $ TBS $0.28 BLACK PEPPERCORNS, freshly cracked 1/8 TSP $0.00 1/4 TSP 3/8 TSP 1/2 TSP 1. Place dough on a sheet pan and spray the top with non stick cooking spray (not listed). Cover well with plastic wrap. CCP- Slack dough overnight in refrigerator at 40'F or below 2. Cut dough in half. Combine cornmeal and flour. Mix well. 3. On a very large pizza peel or the back of a clean dry full size sheet pan, sprinkle cornmeal/flour mixture 4. Stretch dough, using gravity, to 28" in length and about 8" wide, free form for a rustic rectangular look 5. Place stretched dough onto corndusted sheet pan/pizza peel. Brush the top each dough with 1 TBS extra virgin olive oil (1st listed oil) 6. Spread 1/2 cup of sauce evenly up to the edge, leaving a 1/2" crust 7. Top with 6 oz mushrooms, 5 oz plum tomato, 6 oz marinated artichoke hearts, 2 oz kalamata olives and 4 oz roasted red peppers 8. CCP- Bake in a 500'F convection or impinger oven for 8 to 10 minutes, until Minimim internal temperature is 165'F (for 15 seconds). Remove from oven 9. Sprinkle 2 TBS parmesan and 1 TBS parsley over pizza 10. Drizzle with 1 TBS extra virgin olive oil (2nd listed oil) and finish with freshly cracked black pepper 11. CCP- Hold hot at 140'F or above for service Milk,Wheat,Soybean,MSG Page 1 of 5 Vegan Type: Lacto/Ovo
2 Shelf Life: If leftover, do not reuse Per Pizza.5 each 16" wheat pizza dough, proofed 1 TBS extra virgin olive oil.5 cup YHYW no salt pizza sauce 6 oz sautéed mushrooms 5 oz plum tomato, sliced 1/4" 6 oz marinated artichoke hearts, quartered 2 oz kalamata olives, pitted, halved 4 oz roasted red peppers, julienne strips Goes on after baking: 2 TBS parmesan, 1 TBS Italian parsley, 1 TBS extra virgin olive oil, freshly cracked black pepper Kitchen Note: 1 fully cooked pizza weighed an average of 2 lbs Milk,Wheat,Soybean,MSG Vegan Type: Lacto/Ovo Page 2 of 5
3 Sub Recipe 76749: Sauce Pizza No Salt YHYW Portion: 1/4 Cup CRUSHED TOMATOES, convenience $ Portions $ Portions $ Portions $ Portions $ TBS 2 3/8 TSP $ TBS 1 7/8 TSP $ CUP 7 1/2 TBS $ CUP 15 1/4 TBS $0.48 GARLIC, fresh, minced 1/8 TSP $0.00 1/4 TSP 3/8 TSP 1/2 TSP DRIED OREGANO, leaves $0.00 1/8 TSP $0.00 1/8 TSP 1/8 TSP ONION POWDER 1/8 TSP $0.00 1/8 TSP $0.00 1/4 TSP 3/8 TSP BASIL, fresh, chiffonade 1/4 TSP $0.00 1/2 TSP 3/4 TSP 1 TSP BLACK PEPPER, table grind $0.00 $0.00 1/8 TSP $0.00 1/8 TSP $0.00 CRUSHED RED PEPPER $0.00 $0.00 1/8 TSP $0.00 1/8 TSP $ Combine all ingredients and mix well 2. CCP- Hold refrigerated at 40'F or below for use Shelf Life: Use within 72 hours. Page 5 of 5
4 Portion: 1 OZ Sub Recipe 73361: MUSHROOMS SAUTEED 1 oz $ Portions $ Portions $ Portions $ Portions $3.36 MUSHROOMS, sliced 8 OZ $ LB $ LB 8 OZ $ LB $3.30 OIL OLIVE VEG BLEND 1 1/2 TSP 1 TBS 1 TBS 1 1/2 TSP $ TBS $ Heat oil in sauté pan or skillet over medium heat, add mushrooms and sauté until softened 2. CCP- Hold hot at 140'F or above, or cool quickly (per HACCP) to 40' or below Shelf Life: Use within 48 hours. CCP- Reheat quickly (per HACCP) to 165'F or above (for 15 seconds) Page 4 of 5
5 Portion: 1 OZ Sub Recipe 73333: MARINATED ARTICHOKE HEARTS $ Portions $ Portions $ Portions $ Portions $2.85 ARTICHOKE HEARTS QUARTER 6 OZ $ OZ $ LB 2 OZ $ LB 8 OZ $2.72 OIL OLIVE VEG BLEND 1 1/2 TSP 1 TBS 1 TBS 1 1/2 TSP $ TBS $0.06 GARLIC, fresh, chopped 1/8 TSP $0.00 1/4 TSP 3/8 TSP 1/2 TSP PARSLEY, fresh, chopped 3/8 TSP 3/4 TSP 1 1/8 TSP 1 1/2 TSP BLACK PEPPER, table grind 1/8 TSP 1/4 TSP 3/8 TSP 1/2 TSP 1. Combine quartered artichoke hearts with oil, garlic, parsley and black pepper 2. CCP- Hold refrigerated at 40'F or below for use Shelf Life: Use within 48 hours. Page 3 of 5
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Baked Havarti Chili Chicken
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Here is this week s menu: Slow Cooker Chicken Cordon Bleu with Green Salad / Chocolate Sugar Cookie Bars
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Serve with sautéed spinach (saute spinach or other dark greens in coconut oil). This takes only a few minutes.
Dijon Pork Sliders 16 ounces ground pork Pinch of cayenne 1 teaspoon Dijon mustard ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper 1 teaspoon Juice of lime or lemon 1 teaspoon coconut oil or
Sample Menu with Prep List. Sunday Monday Tuesday Wednesday Thursday Friday Saturday. Healthier Shrimp Scampi with Zoodles V: Add tofu
Plan a weekly menu ahead of time! o Keep it simple & build with your family Make a shopping list based off menu Prepare meals in advance o Avoid unhealthy food choices by having quick and healthy options
FIELD notes UCSC Farm
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