Tex-Mex Pizzetta
Yield
Nutritional Information
1 Pizzetta
Calories – 320
Carbs – 45g
Protein – 18g
Fat – 8g
Sat. Fat – 3g
Sodium – 530mg
Fiber – 6g
Preparation Information
Description
Pizza Dough-Wheat, Grilled
Sauce-Pizza
Salsa-Cruda
Turkey-Ground, Cooked
Mozzarella Cheese,
Shredded, Part Skim
Cheddar Cheese, Mild, Shredded
Black Beans, Canned
Sour Cream, Fat Free
Cilantro, Fresh
Prep Technique
Rinsed & Drained
Chopped
Quantity
Unit of Measure
4
4
6
4
Dough’s
Ounce
Ounce
Ounce
2
2
4
2
2
Ounce
Ounce
Ounce
Ounce
Ounce
Preparation
1. Prepare Grilled Wheat Pizza Dough, Pizza Sauce, Salsa Cruda and Turkey according to recipes.
2. Preheat oven to 475 degrees F
3. Combine cheddar and mozzarella cheeses. Place sour cream into a squeeze bottle. Hold refrigerated
at internal temperature of 40 degrees F. or below for use.
4. Evenly spread 2 Tbsp. pizza sauce to ¼” from the edge of each crust.
5. Top sauce with 2 Tbsp. black beans and 3 Tbsp. salsa cruda.
6. Top salsa with ¼ cup (1 oz.) cooked ground turkey.
7. Sprinkle 2 Tbsp. shredded cheese blend over top.
8. Place in oven. Bake on 3 ½ minutes. OR, bake in a 350 degree F. convention over for 7 minutes.
Minimum internal temperature should be at least 165 degrees F.
9. Serve with 1 tbsp. sour cream and 1 tbsp. cilantro.
1
Grilled Wheat Pizza Dough
Preparation Information
Yield: 4 Dough’s
Description
Prep Technique
Pizza Dough-7 “Sheet, 6 oz., Wheat
Quantity
Unit of Measure
2
Sheets
Preparation
1. Defrost dough under refrigeration at 40 degrees. F or below until proofed & doubles in size. Remove
from refrigerator & dock dough.
2. Cut each dough in half, down the center.
3. With a rolling pin, roll out each dough into a long strip of 10 inches. Stretch dough with hands to 4”
wide.
NOTE: Dough should have a rustic and free form look. Each will look differently.
4. Lightly coat each dough with vegetable oil spray (not listed).
5. On a clean, preheated char grill, place dough’s. Grill for 30 seconds, and flip. Cook another 30 seconds
or until golden brown with black char marks on both sides. Remove from heat. Hold at room
temperature for same day use.
6. Use within 24 hours.
.
Pizza Sauce
Preparation Information
Yield: 4 ounce
Description
Tomatoes-Diced, No Salt Added, Canned
Garlic, Fresh
Oregano, Leaf, Dried
Onion Powder
Basil-Fresh
Pepper-Black, Ground
Pepper-Red, Crushed, Dry
Prep Technique
Minced
Chiffonade
Quantity
Unit of Measure
4-1/4
1/8
pinch
1/8
1/4
pinch
pinch
Ounce
Teaspoon
Teaspoon
Teaspoon
Preparation
1. In a blender, pulse tomatoes lightly to crush. Transfer to a plastic or non-reactive container.
2. Combine all ingredients until well-blended. Hold refrigerated at internal temperature of 40 degrees F. or
below for use.
2
Cooked Ground Turkey
Preparation Information
Yield: 4 ounce
Description
Ground Turkey, 90/10
Prep Technique
Quantity
5-1/4
Unit of Measure
Ounce
Preparation
1. Sauté turkey until thoroughly cooked and minimum internal temperature is 165 degrees F. (for 15
seconds).
2. Hold hot (140 degrees F or above) for service or cool quickly (per HACCP) to internal temperature of 40
degrees F or below.
Salsa Cruda
Preparation Information
Yield: 6 ounce
Description
Prep Technique
Quantity
Unit of Measure
Tomatoes-Fresh, 6x6
Onions-Red, Fresh
Peppers-Jalapeno, Fresh
Cilantro, Fresh
Lime Juice, Fresh, Pasteurized
Pepper-Black, Table Ground
Corn Kernels, Frozen Thawed
Diced 1/4”
Diced 1/4”
Seeded, Minced
Minced
2-1/2
3/4
1/2
1/4
2-1/4
pinch
2
Ounce
Ounce
Ounce
Ounce
Teaspoon
Teaspoon
Preparation
1. Use gloves to seed peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water
after seeding peppers.
2. Combine all ingredients. Mix well. Hold refrigerated at internal temperature of 40 degrees F. or below
for service.
Low Sodium Vegetable Broth
Preparation Information
Yield: 1 cup
Description
Prep Technique
Water
Bases-Vegetable, Low Sodium, No Msg
3
Quantity
Unit of Measure
1
1/4
Cup
Ounce
Preparation
1. In a kettle, heat water to a simmer.
2. Whisk in base until fully combined.
3. Simmer 20 minutes. Minimum internal temperature should be at least 140 degrees F. (for 15 seconds).
4. Hold hot (140 degrees F. or above) for service.
Roasted Shallot Tomato Coulis
Preparation Information
Yield: 2 cups
Description
Stock-Vegetable
Tomatoes-Plum, Fresh
Peppers-Red, Fresh
Shallots, Fresh
Canola Olive Oil Blend, 80:20
Garlic, Fresh
Sherry Wine Vinegar
Pepper-Black, Ground
Prep Technique
Halved
Minced
Quantity
Unit of Measure
1
10-2/3
5-1/3
4
2/3
3/8
1-1/3
1/8
Cup
Ounce
Ounce
Ounce
Teaspoon
Ounce
Tablespoon
Teaspoon
Preparation
1.
2.
3.
4.
5.
Prepare Low Sodium Vegetable Stock according to recipe.
Coat sheet pans with vegetable oil spray (not listed).
Place tomatoes and peppers on sheet pans in a single layer.
Place shallots on separate sheet pans. Do not overcrowd.
Roast tomatoes and peppers in a preheated 350 degree F. convection (425 degree F. standard) oven
for 20 and shallots for 25 minutes or until lightly golden. Hold hot (140 degrees F. or above) for service
or cool quickly to internal temperature of 40 degrees F. or below.
6. Add oil and garlic in a stock pot. Sauté over medium heat for 1 minute or until aroma is evident.
7. Add roasted tomatoes, pepper and shallots. Stir to combine, and let simmer for 2 minutes.
8. Deglaze with sherry. Simmer for 2 to 3 minutes or until reduced by half.
9. Stir in stock and pepper. Bring to a boil. Reduce heat, and simmer for 10 minutes. Minimum internal
10. Temperature should be at least 165 degrees F. (for 15 seconds).
11. Using a food processor or blender, process sauce until smooth puree. Hold hot (140 degrees F. or
above) for service or cool quickly to internal temperature of 40 degrees F. or below.
4