Products used in this recipe
Sweet Pizza
Yield: 40 Servings (1 flatbread each)
Yield: 40 Servings (1 flatbread each)
Build this pizza on a whole-grain flatbread base and top it with roasted sweet potatoes and corn, a blend of mozzarella and cheddar cheeses, and diced red onions. It’s pretty sweet!
Preparation Instructions:
Step 1
The day before service, thaw flatbread at room temperature. Thaw corn and sweet potatoes under refrigeration overnight.
Step 2
Preheat oven to 375°F convection or 400°F conventional. Spray full size sheet pans with pan release.
Step 3
Combine cheeses in a large bowl or container.
Step 4
In a separate bowl or container, combine oil with basil and garlic. Add corn, sweet potato, and onion. Mix to coat vegetables in the seasoned oil.
Step 5
To assemble each pizza, place up to 8 flatbreads on each sheet pan. Top each flatbread with a #8 disher (1/2 cup) of cheese and then a #10 disher (3/8 cup) of veggies.
Step 6
Bake for 5-6 minutes or until edges of flatbread are golden brown and cheese is melted. Serve 1 flatbread to each student.
Meal Components
2 oz. m/ma, 2 oz. eq. WGR grain, 1/4 cup other vegetable
