Download the Recipe

Recipe: R-1454
HACCP Process: Same Day Service

Yield: 12 Pizza’s
Servings: 96
Serving Size: 1 Slice, 8 Cut
Grams Per Serving: 163
Ounces Per Serving: 5.75
Source: Mushroom Council
Meal Equivalencies: 2.0 oz. eq. meat/meat alternative, 2.25 oz. eq. whole grain-rich


192 Pieces Beef Meatballs Blended with USDA IQF Mushrooms, 0.70 oz.
12 – 16″ Pizza’s, Whole Grain Sheeted Pizza Dough
3 Quarts (96 oz.) Nutritionally Enhanced Pizza Sauce, L/S
6 lb. USDA Lite Mozzarella Cheese, Material #100034
2 Tablespoons Italian Seasoning Mix
1 oz. Pan Spray


        1. Prior to Day of Service:
          Clean and sanitize prep area.
          Wash hands.
          Prep: Remove meatballs from freezer.
          Place pouches on a sheet pan in a single layer.
          Date stamp and place in cooler on lowest shelf overnight to thaw.
          CCP: Hold below 41°F
        2. Prep: Wash hands thoroughly.
          Pull 3 full sheet pans and spray generously with pan spray.
          Pull 1 case of pizza crusts from freezer and place at workstation.
          Wash hands thoroughly.
          Remove 12 pieces of dough from the case.
          Lay 1 pre-sheeted piece of dough on each well oiled sheet pan.
          Spray dough and top with the parchment paper from between each piece of dough.
          Spray parchment paper.
          Repeat to stack each pan 4 high.
          Spray plastic wrap and cover pizza stacks completely.
          Sheeted dough’s can be stacked 4 high when separated with oiled paper.
          It is VERY important to cover the pan of dough with oiled plastic to prevent dough from drying out during thawing.
        3. Hold: Place the covered dough in the cooler to thaw 24 hours or overnight.
          Dough can stay in the cooler up to 3 days.
          CCP: Hold below 41°F
        4. Day of Service: Clean and sanitize workstation.
          Wash hand thoroughly.
          Prep: Pull dough from cooler and place on rolling rack.
          Allow dough to temper for 2 3 hours, depending on room temperature.
          It is IMPORTANT to allow the covered thawed dough to age (temper) at room temperature 2 3 hours until it is light and fluffy.
          Tempering produces a tender, flavorful crust for your pizza.
        5. Prep: Pull pizza sauce from storage.
          Wipe off lids, open and carefully discard lids.
          Empty sauce into food storage container.
          Prep: Pull meatballs from cooler and place at workstation.
          Wash hands thoroughly.
          Cut each meatball into 4 wedges.
          Shingle piles of meatballs on parchment paper covered sheet pans.
          Cover with parchment paper and set aside for assembly.
          Prep: Pull shredded mozzarella cheese from cooler and place at workstation in a food storage container.
          Set up assembly line.
          CCP: Prepare foods at room temperature in two hours or less
        6. Prep: Pull 12 sheet pans and spray thoroughly.
          Wash hands thoroughly.
          Place each piece of pizza dough carefully onto well-greased sheet pans or bottom of sheet pans.
          Top each pizza dough with 1 – 6 oz. spoodle of pizza sauce, using the bottom to spread out the sauce evenly, starting from the center and working outward leaving ½” of the dough without sauce.
          Add 32 pieces of meatballs to each ½ of the dough, using 64 pieces or 16 whole meatballs per pie.
          Add 8 oz. shredded mozzarella cheese starting from the outside and working into the center of the pizza using 2 – 8 oz. spoodles.
          Sprinkle ½ TSP. of Italian seasoning mix on top of each pizza.
        7. Cook:
          Bake in convection oven at 375° F for 13 – 15 minutes.
          Bake until dough is crisp and cheese is melted and golden.
          CCP: Heat until an internal temperature is reached of 165°F for 15 seconds
          SOP: Batch cook as necessary to insure the best end product and nutritional.
        8. Hold:
          Hold pizzas in warmers above 135°F
          CCP: Hold above 135°F
          SOP: Batch cook as necessary to insure the best end product and nutritional.
        9. Serve: 1 Slice, 1/8 of the pizza
          Hold pizzas in warmers above 135°F
          CCP: Hold above 135°F
          SOP: Batch cook as necessary to insure the best end product and nutritional.

Production Notes:

Allow pizza to set for 1 – 2 minutes before cutting and serving
Cut each 16″ pizza into 8 equal pieces.
Add ½ teaspoon crushed red peppers to each pizza for a spicy twist.
IF you cut the meatballs into slices it covers most of the pizza.
IF you cut the meatballs into wedges it looks like sausage chunks.

Serving Notes:

Each serving provides 2.00 oz. eq. meat/meat alternative, 2.25 oz. eq. wgr
Each serving weighs 163 grams or 5.75 oz.

Nutrients Per Serving:

Calories: 329.5, Protein: 19.921 gm, Carb: 39.903 gm, Total Fat: 9.967 gm, Saturated Fat: 3.876 gm, Trans Fat: 0.300 gm*, Cholesterol: 28.877 mg, Vitamin A: 644.88 IU, Vitamin C: 7.382 MG, Iron: 1.907 mg, Calcium: 33.613 mg*, Sodium: 555.590 mg, Fiber: 4.586 gm, Sugars: 4.088 gm*
*Note: * means nutrient data is missing or not available.