Fun Fruit Breakfast Pizza

50 servings

Crediting:

1 piece provides:

  • ½ cup fruit, and 1.5 oz equivalent grains..

PrimeroEdge Recipe Code: SR110061

Category: Strawberries

Ingredients

Fun Fruit Breakfast Pizza

1 qt (2 lb)  Non-fat vanilla yogurt
1 qt (2 lb)  Low-fat cream cheese
3 Tbsp + 1 tsp  Vanilla extract
½ cup + 2 tsp (6 oz)  Honey
1⅓ cups  Canola oil
3 cups (1 lb 8 oz)  Brown sugar
2¼ cups [approx. ¼ No. 10 can] (1 lb 2 oz)  Canned applesauce, unsweetened
⅔ cup + 3 Tbsp + 2⅓ tsp (8 oz)  Frozen whole eggs, thawed
1 qt + 2⅔ cups (1 lb 14 oz)  Whole-wheat flour
2 Tbsp  Baking powder
2 tsp  Cinnamon
1 qt + 2 cups (1 lb)  Oats, rolled, dry
1 qt + 3 cups (4 lb)  *Fresh strawberries, sliced
1 qt + 1 cup (2 lb)  *Fresh bananas, sliced
1 qt + 2 cups (2 lb)  *Fresh blueberries

Fun Fruit Breakfast Pizza Directions

  1. Pour yogurt, cream cheese, 2 tsp vanilla extract, and honey in a commercial mixer (batch as needed). Set remaining vanilla extract aside for step 6. Recommend to cook in batches of 25. Using a paddle attachment, mix on medium speed until smooth.
  2. DO NOT OVERMIX. Refrigerate. Set aside for step 13. For 50 servings, mix for 4–5 minutes.
  3. Critical Control Point: Cool to 40 °F or lower within 4 hours.
  4. Critical Control Point: Hold at 40 °F or below.
  5. Combine oil and sugar in a commercial mixer (batch as needed). Using a paddle attachment, mix on medium speed until mixture has a crumbled consistency. DO NOT OVERMIX.
  6. Add applesauce, eggs, and remaining vanilla extract. Mix on medium speed until smooth. DO NOT OVERMIX. For 50 servings, mix for 4–5 minutes.
  7. Slowly add fl our, baking powder, and cinnamon. Mix on medium speed until smooth. DO NOT OVERMIX. For 50 servings, mix for 4–5 minutes.
  8. Fold in rolled oats.
  9. Press 1 qt (about 3 lb 3 oz) dough into a half sheet pan (18″ x 13″ x 1″) lightly coated with pan-release spray. For 50 servings, use 2 pans.
  10. Bake: Conventional oven: 350 °F for 25–30 minutes. Convection oven: 325 °F for 20–25 minutes.
  11. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  12. Remove pizza crust from oven. Allow to rest 45 minutes to 1 hour at room temperature before adding yogurt mixture.
  13. Spread 1 qt 1 cup (about 2 lb 10 oz) yogurt mixture over each pan.
  14. Arrange strawberries, bananas, and blueberries in any decorative pattern of choice by shingling fruit.
  15. Critical Control Point: Cool to 40 °F or lower within 4 hours.
  16. Critical Control Point: Hold at 40 °F or below.
  17. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (about 3¹⁄2″ x 2¹⁄2″).

Recipe notes

Source: USDA Standardized Recipes Project. Accessed from External LinkICN Child Nutrition Recipe Box for Schools - Fruit

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