Taco Pizza
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
6 Pizza crusts, par-baked, 16 inch, whole grain rich or 50 Flatbreads, individual round or square
5 lbs. 2 oz. Meatless sausage-style crumbles, 1 oz. = 1 meat alternate
½ Cup Oil, olive or vegetable
Bean Spread
2 ½-#10 cans (1 ½ gallons + 1 cup) Beans, great northern, cooked, drained or Beans, garbanzo, cooked, drained
1 ½ Tbsp. Lemon juice
1 Tbsp. Onion powder
1/8 cup Garlic powder
1 ½ Tbsp. Salt
1 ½ Tbsp. Pepper, black
1 Tbsp. Hot Sauce
1 ½ cups Oil, olive or vegetable
¾ gallon + ½ cup Salsa, canned
2 lbs. Tomatoes, finely diced or sliced
2 lbs. Onions, sliced
Servings: 100
Ingredients
12 Pizza crusts, par-baked, 16 inch, whole grain rich or 100 Flatbreads, individual round or square
10 lbs. 4 oz. Meatless sausage-style crumbles, 1 oz. = 1 meat alternate
1 cup Oil, olive or vegetable
Bean Spread
5-#10 cans Beans, great northern, cooked, drained or 3 gallons + 1 pint Beans, garbanzo, cooked, drained
3 Tbsp. Lemon juice
2 Tbsp. Onion powder
1/4 cup Garlic powder
3 Tbsp. Salt
3 Tbsp. Pepper, black
2 Tbsp. Hot Sauce
1 pint + 1 cup Oil, olive or vegetable
1 ½ gallons + 1 cup Salsa, canned
4 lbs. Tomatoes, finely diced or sliced
4 lbs. Onions, sliced
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure- Wash all produce before starting this recipe.
1. To prepare bean spread: Add beans, onion powder, garlic powder, salt, pepper, lemon juice, hot sauce and oil to VCM or food processor. Mix until smooth.
2. Transfer bean mixture to pan, cover and steam until warm.
3. Steam sausage-style crumbles until thawed and warm. Keep in warmer.
3. Place flatbread on sheet pans or pan up pizza crust.
4. Brush each flatbread or pizza with a small amount of oil.
5. Scoop 1-#16 scoop (1/4 cup) of bean spread evenly on each flatbread or 1 pint (2 cups) over each pizza.
6. Spread 1 ounce of sausage crumbles over each flatbread or 8 ounces over 16 inch crust.
7. Top each flatbread or pizza with the tomatoes and onions.
8. Bake at 375°F in convection oven for 5 to 8 minutes or until pizzas reach 145°F for 15 seconds.
Do not overbake.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
Serving information
Each serving provides 2 meat/meat alternates, 2 ounce equivalent grains, 1/4 red/orange vegetable and 1/8 other vegetable (if onion used).
Nutrition information per serving
Calories: 420 Total Fat: 14g Saturated Fat: 1g Monounsaturated Fat: 6g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 57g Fiber: 11g Total Sugar: 6g Protein: 21g Sodium: 723mg Vitamin A: 23μg
Vitamin C: 7mg Calcium: 124mg Iron: 8mg Folate: 83μg
