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Italian Breakfast Pizza
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CHEESE AND EGGS No.F 015 02
ITALIAN BREAKFAST PIZZA
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
388 cal
45 g
27 g
10 g
24 mg
798 mg
281 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
DOUGH,PIZZA
16 lbs
SAUCE,PIZZA,CANNED
4-7/8 lbs
2 qts
3-1/4 lbs
SAUSAGE LINK,TURKEY,RAW
EGG SUBSTITUTE,PASTEURIZED
15-1/2 lbs
1 gal 3 qts
BASIL,SWEET,WHOLE,CRUSHED
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
1/8 oz
1/8 tsp
SALT
1/4 oz
1/8 tsp
OREGANO,CRUSHED
1/8 oz
1/3 tsp
CHEESE,MOZZARELLA,PART SKIM,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 four 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 pizza sauce evenly over crust in each pan. Set aside for use in Step 7.
5 Cook sausage until lightly browned. Drain on absorbent paper. Finely chop.
6 Add salt, pepper, oregano and basil to eggs. Blend well. Scramble eggs until just set. Do not overcook. 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 quart cheese over pizza sauce on each crust.
8 Distribute 1-1/2 quart scrambled eggs over cheese on each pan.
9 Distribute 1-3/4 cups sausage over scrambled eggs on each pan.
10 Distribute 1 quart shredded potatoes over sausage in each pan.
11 Using a convection oven, bake 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.



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Italian Breakfast Pizza

Yield: 100 Portion: 1 Piece
Calories: 388 cal
Carbohydrates: 45 g
Protein: 27 g
Fat: 10 g
Cholesterol: 24 mg
Sodium: 798 mg
Calcium: 281 mg

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
DOUGH,PIZZA 16 lbs
SAUCE,PIZZA,CANNED 4-7/8 lbs 2 qts
SAUSAGE LINK,TURKEY,RAW 3-1/4 lbs
EGG SUBSTITUTE,PASTEURIZED 15-1/2 lbs 1 gal 3 qts
BASIL,SWEET,WHOLE,CRUSHED 1/8 oz 1/3 tsp
PEPPER,BLACK,GROUND 1/8 oz 1/8 tsp
SALT 1/4 oz 1/8 tsp
OREGANO,CRUSHED 1/8 oz 1/3 tsp
CHEESE,MOZZARELLA,PART SKIM,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 four 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 pizza sauce evenly over crust in each pan. Set aside for use in Step 7.
5 Cook sausage until lightly browned. Drain on absorbent paper. Finely chop.
6 Add salt, pepper, oregano and basil to eggs. Blend well. Scramble eggs until just set. Do not overcook. 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 quart cheese over pizza sauce on each crust.
8 Distribute 1-1/2 quart scrambled eggs over cheese on each pan.
9 Distribute 1-3/4 cups sausage over scrambled eggs on each pan.
10 Distribute 1 quart shredded potatoes over sausage in each pan.
11 Using a convection oven, bake 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/italian_breakfast_pizza.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence