School Foodservice Taco Pizza

Lightly grease 4 half sheet pans. Place a frozen sheet of Bridgford White Whole Wheat Sheet Dough in each pan. Let the dough thaw and press dough to corners to fit pan. Lightly brush dough with melted butter or oil. Dock dough or prick the dough several times with the tines of a fork.  Let the dough rest in a warm area until puffy (30-60 minutes). Dimple the dough with finger tips. Bake in a preheated 325° convection oven for 15 minutes or until golden brown and baked through. Remove from oven. In a large bowl, mix together lettuce and tomatoes; set aside. Top each pizza crust with 6 cups cooked taco meat, 9 cups lettuce/tomato mixture, 6 ounces cheese (3/4 cup). Slice into 12 equal servings. Serve with salsa. YIELD 48 SERVINGS

*Taco Meat              

6 pounds raw ground beef (20% fat or less)

5 oz. fresh onion

1 tablespoon salt

1 tablespoon granulated garlic

14 oz. tomato paste

1 quart plus 1 cup water

2 tablespoons chili powder

1 tablespoon cumin

1 ½ teaspoons paprika

1 ½ teaspoons onion powder

Brown ground beef, drain. Add remaining ingredients and blend well. Bring to a boil. Reduce heat. Simmer for 25-30 minutes.  Remove from heat.

Nutritional Per Serving

Calories 300, Fat 13g, Sat Fat 4.5g, Cholesterol 40mg, Sodium 520mg, Carbohydrates 30g, Fiber 3g, Sugar 6g, Protein 15g, Vitamin A 10%, Vitamin C 8%, Calcium 4%, Iron 15%, Folate 15%

Servings per pan of pizza: 12

1/12^th pizza, 2 oz. equivalent grains, 2 oz. equivalent meat/meat alternate, ¾ cup vegetable