| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Breakfast Pizza
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
CHEESE AND EGGS No.F 015 00
BREAKFAST PIZZA
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
346 cal
44 g
24 g
7g
12 mg
930 mg
184 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
DOUGH,PIZZA
16 lbs
SAUCE,TOMATO,CANNED
4-1/3 lbs
2 qts
3 lbs
BACON,TURKEY,RAW
EGG SUBSTITUTE,PASTEURIZED
15-1/2 lbs
1 gal 3 qts
SALT
1/4 oz
1/8 tsp
PEPPER,BLACK,GROUND
1/8 oz
1/8 tsp
CHEESE,CHEDDAR,LOWFAT,SHREDDED
6 lbs
1 gal 2 qts
POTATOES,WHITE,FROZEN,SHREDDED,HASHBROWN
5-1/2 lbs
2 qts 3-7/8 cup
Method
1 Lightly spray sheet pans with nonstick cooking spray.
2 Shape dough into 4-4 lb pieces. Let dough rest 15 minutes. Place dough pieces on lightly floured working surface. Roll out each
piece to 1/4-inch thickness. Transfer dough to pans, pushing dough slightly up edges of pans. Gently prick dough to prevent
bubbling.
3 Using a convection oven, bake 8 minutes at 450 F. on high fan, open vent until crusts are lightly browned.
4 Spread 2 cups tomato sauce evenly over crust in each pan. Set aside for use in Step 7.
5 Cook bacon until lightly browned. Drain on absorbent paper. Finely chop.
6 Add salt and pepper to eggs. Blend well. Scramble eggs until just set. Do not over cook. Pasteurized eggs will be safe at an
internal temperature of 145 F. but will not set until they reach 160 F.
7 Distribute 1-1/2 quarts cheese over sauce on each crust.
8 Distribute 1-1/2 quarts scrambled eggs over cheese on each pan.
9 Distribute 1-1/4 cups bacon over eggs on each pan.
10 Distribute 1 quart shredded potatoes over bacon in each pan.
11 Using a convection oven, bake another 8 minutes or until crust is browned and hash browns begin to turn golden brown on high
fan, open vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
12 Cut 5 by 5. CCP: Hold for service at 140 F. or higher.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cheese_and_eggs/breakfast_pizza.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Breakfast Pizza

Yield: 100 Portion: 1 Piece
Calories: 346 cal
Carbohydrates: 44 g
Protein: 24 g
Fat: 7g
Cholesterol: 12 mg
Sodium: 930 mg
Calcium: 184 mg

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
DOUGH,PIZZA 16 lbs
SAUCE,TOMATO,CANNED 4-1/3 lbs 2 qts
BACON,TURKEY,RAW 3 lbs
EGG SUBSTITUTE,PASTEURIZED 15-1/2 lbs 1 gal 3 qts
SALT 1/4 oz 1/8 tsp
PEPPER,BLACK,GROUND 1/8 oz 1/8 tsp
CHEESE,CHEDDAR,LOWFAT,SHREDDED 6 lbs 1 gal 2 qts
POTATOES,WHITE,FROZEN,SHREDDED,HASHBROWN 5-1/2 lbs 2 qts 3-7/8 cup

Method:
1 Lightly spray sheet pans with nonstick cooking spray.
2 Shape dough into 4-4 lb pieces. Let dough rest 15 minutes. Place dough pieces on lightly floured working surface. Roll out each
piece to 1/4-inch thickness. Transfer dough to pans, pushing dough slightly up edges of pans. Gently prick dough to prevent
bubbling.
3 Using a convection oven, bake 8 minutes at 450 F. on high fan, open vent until crusts are lightly browned.
4 Spread 2 cups tomato sauce evenly over crust in each pan. Set aside for use in Step 7.
5 Cook bacon until lightly browned. Drain on absorbent paper. Finely chop.
6 Add salt and pepper to eggs. Blend well. Scramble eggs until just set. Do not over cook. Pasteurized eggs will be safe at an
internal temperature of 145 F. but will not set until they reach 160 F.
7 Distribute 1-1/2 quarts cheese over sauce on each crust.
8 Distribute 1-1/2 quarts scrambled eggs over cheese on each pan.
9 Distribute 1-1/4 cups bacon over eggs on each pan.
10 Distribute 1 quart shredded potatoes over bacon in each pan.
11 Using a convection oven, bake another 8 minutes or until crust is browned and hash browns begin to turn golden brown on high
fan, open vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
12 Cut 5 by 5. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cheese_and_eggs/breakfast_pizza.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence