Recipe for French Bread Pizza

Yields 50 Servings

This recipe yields 50–6 inch long individual bread pizzas.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 1 pound and 8 ounces or 2¾ cups tomato sauce, canned (U.S. Department of Agriculture [USDA] food item)
• 1 pound and 8 ounces or 1 number 2.5 can, or 3⅜ cups diced tomatoes, canned (USDA food item)
• 4 ounces or ½ cup tomato paste, canned (USDA food item)
• 2 tablespoons and 1½ teaspoons vegetable oil (USDA food item)
• ½ ounce or 4 cloves fresh garlic, peeled
• ¾ teaspoon dried oregano
• ¾ teaspoon dried thyme
• ¾ teaspoon dried basil
• ¾ teaspoon dried parsley
• ¾ teaspoon ground black pepper
• ¾ teaspoon granulated onion
• 1 tablespoon kosher salt
• ½ ounce or 3 tablespoons parmesan cheese, grated
• 25–1¼ ounce, 6 inch, whole grain-rich French bread rolls
• 3 pounds and 2 ounces or 3 quarts and ½ cup mozzarella cheese, shredded (USDA food item)

Directions

To Prepare Tomato Sauce

1. Combine tomato sauce, diced tomatoes, tomato paste, oil, garlic, oregano, thyme, basil, parsley, pepper, granulated onion, salt, and parmesan cheese into 1 gallon food storage container.
2. Blend ingredients thoroughly until smooth with immersion blender.
3. Hold pizza sauce in refrigerator overnight at 41°F or lower. Critical Control Point (CCP): Hold pizza sauce in refrigerator at 41°F or lower.

To Assemble Pizza

4. Slice French bread in half lengthwise into two­–6 inch long pieces and lay each half, cut-side up, on a flat surface.
5. Preheat oven to 350°F for convection oven or 375°F for conventional oven.
6. Spread evenly ⅛ cup or 1 ounce ladle of pizza sauce on cut side of sliced bread. Use bottom of ladle if necessary to spread sauce evenly.
7. Sprinkle evenly ¼ cup or one number 16 scoop of mozzarella cheese on top of sauce.
8. Place each pizza in individual ovenable tray. Place trays in oven. Cook for approximately 10 minutes until cheese is melted, but not browned. Serve immediately.
9. Serve one–6 inch long French bread pizza for each serving.

Nutritional Analysis

• Calories, in K calories: 198
  Carbohydrates, in grams: 22.80
  Protein, in grams: 10.40
  Saturated fat, in grams: 3.40
  Trans fat, in grams: 0
  Total fat, in grams: 6.30
  Sodium, in milligrams: 321
  

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields 100–6 inch long individual bread pizzas.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 3 pounds or 1 quart and 1½ cups tomato sauce, canned (U.S. Department of Agriculture [USDA] food item)
• 3 pounds or 2 number 2.5 cans, or 1 quart and 2¾ cups diced tomatoes, canned (USDA food item)
• 8 ounces or 1 cup tomato paste, canned (USDA food item)
• ¼ cup and 1 tablespoon vegetable oil (USDA food item)
• 1 ounce or 8 cloves fresh garlic, peeled
• 1½ teaspoons dried oregano
• 1½ teaspoons dried thyme
• 1½ teaspoon dried basil
• 1½ teaspoons dried parsley
• 1½ teaspoons ground black pepper
• 1½ teaspoons granulated onion
• 2 tablespoons kosher salt
• 1 ounce or ⅜ cup parmesan cheese, grated
• 50–1¼ ounce, 6 inch, whole grain-rich French bread rolls
• 6 pounds and 4 ounces or 1 gallon, 2 quarts and 1 cup mozzarella cheese, shredded (USDA food item)

Directions

To Prepare Tomato Sauce

1. Combine tomato sauce, diced tomatoes, tomato paste, oil, garlic, oregano, thyme, basil, parsley, pepper, granulated onion, salt, and parmesan cheese into 1 gallon food storage container.
2. Blend ingredients thoroughly until smooth with immersion blender.
3. Hold pizza sauce in refrigerator overnight at 41°F or lower. Critical Control Point (CCP): Hold pizza sauce in refrigerator at 41°F or lower.

To Assemble Pizza

4. Slice French bread in half lengthwise into two­–6 inch long pieces and lay each half, cut-side up, on a flat surface.
5. Preheat oven to 350°F for convection oven or 375°F for conventional oven.
6. Spread evenly ⅛ cup or 1 ounce ladle of pizza sauce on cut side of sliced bread. Use bottom of ladle if necessary to spread sauce evenly.
7. Sprinkle evenly ¼ cup or one number 16 scoop of mozzarella cheese on top of sauce.
8. Place each pizza in individual ovenable tray. Place trays in oven. Cook for approximately 10 minutes until cheese is melted, but not browned. Serve immediately.
9. Serve one–6 inch long French bread pizza for each serving.

Nutritional Analysis

• Calories, in K calories: 198
  Carbohydrates, in grams: 22.80
  Protein, in grams: 10.40
  Saturated fat, in grams: 3.40
  Trans fat, in grams: 0
  Total fat, in grams: 6.30
  Sodium, in milligrams: 321
  

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

• Sandwich recipes
• Meatless or plant-based recipes

Serving Suggestion

• Yield 50 or yield 100–6 inch individual bread pizzas.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

• 1.25 ounce equivalents whole grain-rich
• ⅛ cup vegetables (⅛ cup red orange)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• Canned tomato sauce
• Canned diced tomatoes
• Canned tomato paste
• Vegetable oil
• Shredded mozzarella cheese

Recipe Roots (Flavor Profile)

• American Classic
• Mediterranean

Preparation Time

• Preparation: 35 minutes for 50 servings or 50 minutes for 100 servings
• Cook: 15 minutes for 50 servings or 100 servings

Critical Control Point (CCP)

• CCP: Hold pizza sauce in refrigerator at 41°F or lower.

Kid Rating

Culinary Center

Centralia Elementary School District