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French Bread Pizza
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 165 08
FRENCH BREAD PIZZA
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
323 cal
46 g
14 g
9g
24 mg
827 mg
245 mg
Ingredient
Weight
Measure
Issue
PIZZA SAUCE
1 gal
BREAD,FRENCH
17 lbs
CHEESE,MOZZARELLA,SHREDDED
6-1/2 lbs
1 gal 2-1/2 qts
CHEESE,PARMESAN,GRATED
4 oz
1-1/8 cup
Method
1
Prepare 1 recipe Pizza Sauce, Recipe No. O 012 00 or use prepared pizza sauce.
2
Cut each loaf of bread lengthwise and divide each half into 3 pieces. Place 12 pieces on each pan.
3
Spread 2-1/3 tablespoons sauce over each piece.
4
Evenly distribute 1 ounce or 1/4 cup shredded cheese over each piece.
5
Sprinkle 1/2 teaspoon grated cheese over mixture on each piece.
6
Using a convection oven, bake at 400 F. for 6 minutes or until cheese starts to turn golden on high fan, closed vent. CCP: Hold for
service at 140 F. or higher.



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Copyright © 1995-2019 ITA all rights reserved.
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French Bread Pizza

Yield: 100 Portion: 4 Ounces
Calories: 323 cal
Carbohydrates: 46 g
Protein: 14 g
Fat: 9g
Cholesterol: 24 mg
Sodium: 827 mg
Calcium: 245 mg

Ingredient Weight Measure Issue
PIZZA SAUCE 1 gal
BREAD,FRENCH 17 lbs
CHEESE,MOZZARELLA,SHREDDED 6-1/2 lbs 1 gal 2-1/2 qts
CHEESE,PARMESAN,GRATED 4 oz 1-1/8 cup

Method:
1
Prepare 1 recipe Pizza Sauce, Recipe No. O 012 00 or use prepared pizza sauce.
2
Cut each loaf of bread lengthwise and divide each half into 3 pieces. Place 12 pieces on each pan.
3
Spread 2-1/3 tablespoons sauce over each piece.
4
Evenly distribute 1 ounce or 1/4 cup shredded cheese over each piece.
5
Sprinkle 1/2 teaspoon grated cheese over mixture on each piece.
6
Using a convection oven, bake at 400 F. for 6 minutes or until cheese starts to turn golden on high fan, closed vent. 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/meat_fish_and_poultry/french_bread_pizza.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence