Harvest Veggie Fest Pizza. WesternDairyAssociation.org

Harvest Veggie Fest Pizza WesternDairyAssociation.org

Harvest Veggie Fest Pizza Recipe Component: Entree Recipe Category: Entrée K-8 Recipes created for Western Dairy Association by Executive Chef Jason K. Morse, CEC. Ingredients* Weight 10 Servings Measure Directions Production Directions Dough, Whole Grain Scratch Dough 2 lb 4 oz 1 ea 1. Use the rolled, proofed and panned whole grain dough. Pizza Sauce 10 oz 1 ½ Cup Cheese, Mozzarella Low Fat 12 oz 1 ½ Cup Onion, Red 2 oz ¼ Cup Diced small Peppers, Green Bell 3 oz ½ Cup Diced small Peppers, Red Bell 3 oz ½ Cup Diced small Tomato, 5x6 2 oz 3 Cup Diced small Garlic, Granulated Herbs, Italian Dried ¼ tsp ½ tsp Parsley, Italian Fresh 2 Tbsp Put on at service as final garnish Pesto, Red or Green 2 oz ¼ Cup Water, Municipal 1 ½ tsp 2. Arrange as follows: Sauce, Mozzarella Cheese, Red Onions, Red Bell Peppers, Green Bell Peppers, Tomatoes, Granulated Garlic. 3. Mix the pesto and water and set aside for use, chop the parsley and set aside for final garnish. 4. Bake at 450 F convection oven, with fan on high speed for approx. 7-8 minutes, rotate and bake for another 7-8 minutes or until desired color. Approx. cooking time can be 16-20 minutes depending on oven and desired pizza color. Temp pizza at 140 F or above. 5. Remove from the oven, place onto cutting board and sprinkle with the Italian herbs and parsley. 6. With the pizza cutter cut into 10 equal servings. 7. Top with the pesto and serve. CHEF TIP Pizza should be made per meal period and not be held for longer than 20 minutes. Notes: Chef Tip Using low fat or part skim mozzarella cheese will help with keeping fat lower or within range. Running nutritional analysis at your site will help determine what amount works into your meal planning. Serving Provides: 2 Grain/Bread, 1.5 M/MA, 1/4 Cup Red/Org Veg and 1/8 cup other Veg Yield 10 Servings: Each serving is 1/10 of 16 pizza 70 Total servings per recipe Nutrients Per Serving Pizza 1/10 serving size Calories 368 Carbohydrate 51 g Saturated Fat 4 g Vitamin A 420 IU Iron 3 mg Sodium 570 mg Protein 17 g Total Fat 11 g Cholesterol 22 mg Vitamin C 740 mg Calcium 33 mg Dietary Fiber 1 g *Nutritional data will vary based on ingredients. Nutritional analysis should be conducted at your school to ensure nutrition guidelines are met. Recipes created for Western Dairy Association by Executive Chef Jason K. Morse, CEC. Chef Morse works as a consultant for school lunch programs in Colorado and throughout the U.S. creating recipes and crafting menus that students enjoy and parents appreciate. Chef Morse works to bridge the gap between the culinary world and school lunch and bring them together on the school lunch tray.

Kung Pao Chicken Pizza WesternDairyAssociation.org

Kung Pao Chicken Pizza Recipe Component: Entree Recipe Category: Entrée K-8 Recipes created for Western Dairy Association by Executive Chef Jason K. Morse, CEC. Ingredients* Weight 10 Servings Measure Directions Production Directions Dough, Whole Grain Scratch Dough 2 lb 4 oz 1 ea 1. Use the rolled, proofed and panned whole grain dough. Pizza Sauce 8 oz 1 ¼ Cup Cheese, Mozzarella Low Fat 12 oz 1 ½ Cup Sauce, Sweet Chili 2 oz ¼ Cup Drizzled on top of cheese Chicken Strips, Cooked 8 oz ½ Cup Diced Medium Pepper, Jalapeno 2 oz 2 ea Sliced into 1/8 rings, with seeds Pepper, Fresno Red 2 oz 2 ea Sliced into 1/8 rings, with seeds Garlic, Granulated ¼ tsp Cilantro, Fresh, Chopped 2 Tbsp Put on at service as final garnish 2. Arrange as follows: Sauce, Mozzarella Cheese, Sweet Chili Sauce, Jalapeno Rings - Arranged, Fresno Rings Arranged, Granulated Garlic, Cilantro AS FINAL GARNISH. 3. Bake at 450 F convection oven, with fan on high speed for approx. 7-8 minutes, rotate and bake for another 7-8 minutes or until desired color. Approx. cooking time can be 16-20 minutes depending on oven and desired pizza color. Temp pizza at 140 F or above. 4. Remove from the oven, place onto cutting board and sprinkle with the Italian herbs and parsley. 5. With the pizza cutter cut into 10 equal servings. 6. Top with the chopped cilantro and serve. CHEF TIP Pizza should be made per meal period and not be held for longer than 20 minutes. Notes: Chef Tip Using low fat or part skim mozzarella cheese will help with keeping fat lower or within range. Running nutritional analysis at your site will help determine what amount works into your meal planning. Serving Provides: 2 Grain/Bread, 2 M/MA, 1/4 Cup Red/Org Veg Yield 10 Servings: Each serving is 1/10 of 16 pizza 70 Total servings per recipe Nutrients Per Serving Pizza 1/10 serving size Calories 348 Carbohydrate 54 g Saturated Fat 4 g Vitamin A 465 IU Iron 3 mg Sodium 516 mg Protein 17 g Total Fat 11 g Cholesterol 22 mg Vitamin C 747 mg Calcium 33 mg Dietary Fiber 1 g *Nutritional data will vary based on ingredients. Nutritional analysis should be conducted at your school to ensure nutrition guidelines are met. Recipes created for Western Dairy Association by Executive Chef Jason K. Morse, CEC. Chef Morse works as a consultant for school lunch programs in Colorado and throughout the U.S. creating recipes and crafting menus that students enjoy and parents appreciate. Chef Morse works to bridge the gap between the culinary world and school lunch and bring them together on the school lunch tray.

Luau Time Pork Pizza WesternDairyAssociation.org

Luau Time Pork Pizza Using Frozen Pre-Made Pizza Recipe Component: Entree Recipe Category: Entrée K-8 Recipes created for Western Dairy Association by Executive Chef Jason K. Morse, CEC. Ingredients Weight 10 Servings Measure Directions Production Directions Pizza, Pre-made crust with cheese* 41.48 oz 1 ea 1. Preheat oven to 375 F, convection, with fan on high speed. Sauce, BBQ 6 oz ½ Cup Use low sodium if available Cheese, Low Fat Mozzarella 5 oz ½ Cup Pork, Commodity 8 oz ¾ Cup Roasted, Chilled and Hand Shredded Onion, Red 1 ½ oz ¼ Cup Peeled, Diced small Pineapple Tidbits, Commodity 8 oz 1 ¼ Cup Diced small. Use fresh where applicable Cilantro, Fresh ¼ oz 2 tsp Chopped fine and put on as garnish right before service 2. Using pan spray, spray a perforated pizza pan, place the frozen pizza on the pan and drizzle the bbq sauce on top of the cheese. 3. Top with the 5 oz wt of low fat mozzarella. 4. Arrange the remaining ingredients as follows: Pork, Red Onion, Pineapple, Cilantro As Garnish. 5. Cook until the pizza cheese is bubbly and golden approx. 15-20 minutes. Notes: Chef Tip Adding extra low fat mozzarella cheese will add to the M/MA contribution while keeping fat lower or within range. Using commodity pork roast will allow you to stretch your entitlement dollars. Running nutritional analysis at your site will help determine what amount works into your meal planning. Serving: 1/10 of pizza Provides 1.5 Grain/Bread, 2 M/MA, 1/8 red/org veg Yield 10 Servings: Each serving is 1/10 of 16 pizza Nutrients Per Serving Pizza 1/10 serving size Calories 393 Carbohydrate 35 g Saturated Fat 8 g Vitamin A 591 IU Iron 3 mg Sodium 640 mg Protein 21 g Total Fat 17 g Cholesterol 50 mg Vitamin C 0 mg Calcium 512 mg Dietary Fiber 1.6 g *Nutritional data will vary based on pre-purchased pizza. Nutritional analysis should be conducted at your school to ensure nutrition guidelines are met. Recipes created for Western Dairy Association by Executive Chef Jason K. Morse, CEC. Chef Morse works as a consultant for school lunch programs in Colorado and throughout the U.S. creating recipes and crafting menus that students enjoy and parents appreciate. Chef Morse works to bridge the gap between the culinary world and school lunch and bring them together on the school lunch tray.

Scratch Whole Grain Pizza Dough WesternDairyAssociation.org

Scratch Whole Grain Pizza Dough Recipe Component: Grain/Bread Recipe Category: Entrée Recipes created for Western Dairy Association by Executive Chef Jason K. Morse, CEC. Ingredients Yeast, Active Dry Weight 2 d oz 70 Servings Measure ¼ Cup + 2 Tbsp + 2 tsp Water, Municipal 6 lb + 4 oz 3 Qts + ½ Cup Flour, Whole Grain Ultra Flour, All purpose (occidental) 5 lb + 12 oz 1 Gal + 1 Quart 1 lb + 13 oz 1 qt + 2 Cup + 2 Tbsp Flour, Cake soft as silk 1 lb + 10 oz 5 3 Cups Salt, Kosher or Sea 2 s oz ¼ Cup Sugar, Granulated White 3 ½ oz ½ Cup Oil, Canola or Vegetable 5 8 oz q Cup Directions Tepid 105 Degrees NOT HOT Using ultragrain flour will result in a smoother dough Occidental is another name for fortified All Purpose flour Kosher or sea salt produce a cleaner tasting dough Can use olive oil or an olive oil blend for dough, will produce a more rustic flavor Production Directions 1. In a large stainless bowl dissolve the yeast in the tepid water (105 F) for about 4-5 minutes. Stir 2 times in 4-5 minutes. 2. In a large mixing bowl add ALL the flours and use the dough hook mix on low speed for 2 minutes or until fully combined. 3. Add to the flour: Yeast, Salt, Sugar and work into the flour slowly with the dough hook. Keep on low speed. 4. Once fully combined turn to medium speed and set timer for 15 minutes. Test dough at 15 minutes, it should be pliable and warm to the touch, with a smell of active yeast 5. Scale the dough into 7 dough balls, each one weighing 2 lbs 4 oz. Scale onto parchment lined sheet pans and cover with a bun bag. 6. Allow to bench proof for 20 minutes, or until about 1.5 times in size. 7. Punch down the dough and using a lightly floured counter top, roll the dough into approx. 1/8 thick round. Approx 16. 8. Prepare 7 sheet pans by using the canola or olive oil, lightly oil them to prevent sticking. 9. Place 1 rolled pizza disc onto the sheet pan and top according to recipe. 10. Add toppings according to recipe, be sure to move quickly to prevent dough from soaking up the sauce. 11. Bake at 450 F convection oven, with fan on high speed for approx. 7-8 minutes, rotate and bake for another 7-8 minutes or until desired color. Approx. cooking time can be 16-20 minutes depending on oven and desired pizza color. CHEF TIP - Pizza dough can be par baked, cooled and frozen to be used at a later date. Pierce the pizza dough edge and center with a fork to prevent bubbles and bake at 450 F for 4 minutes on each side. Notes: Chef Tip Using Ultra Grain flour will ensure it is a multi grain rich pizza and meets NSLP Guidelines. Serving Provides: 2 Grain/Bread Yield 70 Servings: Each serving is 1/10 of 16 pizza 70 Total servings per recipe Nutrients Per Serving Crust Only 1/10 serving size 1 piece provides 2 Grain/Bread servings Calories 233 Carbohydrate 46 g Saturated Fat.40 mg Vitamin A 2.9 IU Iron 3 mg Sodium 410 mg Protein 7 g Total Fat 3 g Cholesterol 0 mg Vitamin C 0 mg Calcium 17 mg Dietary Fiber 5 g Recipes created for Western Dairy Association by Executive Chef Jason K. Morse, CEC. Chef Morse works as a consultant for school lunch programs in Colorado and throughout the U.S. creating recipes and crafting menus that students enjoy and parents appreciate. Chef Morse works to bridge the gap between the culinary world and school lunch and bring them together on the school lunch tray.