Products used in this recipe
Garden Pizza
Yield: 56 Servings (1 flatbread each)
Yield: 56 Servings (1 flatbread each)
What do you get when you top whole-grain flatbread with marinara spinach, flame-roasted peppers and onions, and two kinds of cheese? A veggie lunch that kids are going to love!
Preparation Instructions:
Step 1
The day before service, thaw flatbread at room temperature. Thaw spinach and peppers and onions under refrigeration overnight.
Step 2
Preheat oven to 375° F convection or 400° F conventional. Spray full size sheet pans with pan release.
Step 3
Combine cheeses in a large bowl.
Step 4
To assemble each pizza, place 8 flatbreads on each sheet pan. Using a #30 disher, spread 2 Tbsp. marinara sauce on each flatbread, leaving a 1/2-inch border for the crust.
Step 5
Top each pizza with a #50 disher (1 Tbsp. + 3/4 tsp.) of spinach. Cover spinach with a #8 disher (1/2 cup) cheese, and then top with a #16 disher (1/4 cup) peppers and onions.
Step 6
Bake for 5-6 minutes or until edges of flatbread are golden brown and cheese is melted. Serve 1 flatbread to each student.
Meal Components
2 oz. m/ma, 2 oz. eq. WGR grain, 1/4 cup red/orange, 1/8 cup dark green vegetable
