Recipe courtesy of California Ripe Olivesvegetarian symbol fo rmenus green v (218x232)

Yield: 100 (1 Flat Bread) 6.4 ounces or 182 grams
Meal Equivalencies: 1.5 m/meat alternates, 2 whole grain rich, ¼ cup other vegetable,
¼ cup additional vegetable

Ingredients
3 quarts, ½ cup California Ripe Olives, Low Sodium, Sliced
6 pounds, 2 ounces Sliced Fresh Mushrooms, RTU
13 pounds Frozen Roasted Pepper and Onion Strips
(3 ounces) 100 pieces Whole Grain Rich Flat Bread
1 quart, 2 ¼ cups olive Oil
1/8 cup Dried Oregano
1/8 cup Dried Basil
1/8 cup Onion Powder
1/8 cup Garlic Powder
9 pounds, 6 ounces Shredded RS Lite Mozzarella Cheese
1 ounce Pan Spray

Directions Prior to Day of Service:
Pre-prep: Pull roasted peppers and onions from freezer
Place unopened bags on a sheet pan
Date stamp
Place sheet pans in cooler to thaw CCP: Hold below 41˚F
Wash hands thoroughly

Pre-prep: Clean and sanitize prep area
Pull olive oil from dry storage and place at work station
Pull spices and mix all together in small bowl, yielding ½ cup
Pull olives from dry storage
Wipe off lids, open cans and carefully discard lids
Drain olives and place at work station
Pull wraps; mushrooms, pepper and onion mix; and mozzarella cheese from cooler
Place at work station
Drain pepper and onion mix and place in a bowl
Pull sheet pans and place at work station
Set up ingredients for production line

PrepWash hands thoroughly
Top each sheet pan with parchment paper
Spray lightly with pan spray
Line up assembly line
CCP: Prepare foods at room temperature in two hours or less
Brush each flat bread generously with olive oil
Sprinkle seasoning mix on flat breads using ½ teaspoon per
Top each flat bread with 1/8 cup of sliced olives using a #30 scoop
Add 1/8 cup fresh mushroom slices using a 2 ounce spoodle
Add ¼ cup pepper and onion mix using a #16 scoop
Add 1 ½ ounce of shredded mozzarella cheese to each piece using a #10 scoop (3/8 cup)

Cook:Bake in preheated 350°F convection oven for 15 minutes or until cheese is melted
CCP: Heat until an internal temperature of 140˚F is reached for 15 seconds
SOP: Batch cook as necessary to insure best end product and nutritional

Hold:Hold in warming cart above 135°F. CCP: Hold above 135˚F
Serve: Serve one vegetarian flat bread.CCP: Hold above 135˚F