Mushroom, green pepper and

Yield: 100 Servings

Measure Ingredient
1 cup WATER; WARM
1½ quart WATER; COLD
4½ pounds CHEESE MOZZARELLA
2 cups CHEESE GRATED 1LB
2⅔ cup TOMATO PASTE #2 1/2
¾ teaspoon GARLIC DEHY GRA
8 pounds TOMATOES # 10 CAN
3 9/16 pounds MUSHROOMS 16 OZ
1¾ pounds ONIONS DRY
2¾ cup ONIONS DRY
2¼ pounds PEPPER SWT GRN FRESH
5½ pounds FLOUR GEN PURPOSE 10LB
⅓ cup SUGAR; GRANULATED 10 LB
¾ cup SUGAR; GRANULATED 10 LB
1 cup SALAD OIL; 1 GAL
1 cup SALAD OIL; 1 GAL
1 teaspoon SALAD OIL; 1 GAL
1 teaspoon PEPPER BLACK 1 LB CN
3 BAY LEAVES
2 tablespoons BASIL SWEET GROUND
2 tablespoons OREGANO GROUND
5⅔ tablespoon YEAST BAKER 2 LB
1 ounce SALT TABLE 5LB
1⅓ tablespoon SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 475 F. OVEN :

1. PREPARE 1 RECIPE PIZZA SAUCE (RECIPE NO. O-12).

2. SET ASIDE PIZZA SAUCE FOR USE IN STEP 9.

3. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F. MIX WELL. LET STAND 5 MINUTES; STIR.

4. PLACE WATER, FLOUR, SALT, SUGAR AND SALAD OIL IN MIXER BOWL IN ORDER LISTED. ADD YEAST SOLUTION.

5. USING DOUGH HOOK, MIX AT LOW SPEED ABOUT 8 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 86 F. TO 88 F.

6. DIVIDE DOUGH; SHAPE INTO 4 (2 LB 7 OZ) BALLS. COVER; LET RISE IN WARM PLACE (80 F.) FOR 1½ TO 2 HOURS OR UNTIL DOUBLE IN BULK.

7. COAT BOTTOM AND SIDES OF EACH PAN WITH EQUAL AMOUTN SALAD OIL OR MELTED SHORTENING.

8. PLACE DOUGH BALLS ON LIGHTLY FLOURED WORKING SURFACE. ROLL OUT EACH BALL TO ⅛ INCH THICKNESS. TRANSFER DOUGH TO PANS, PUSHING DOUGH SLIGHTLY UP EDGES OF EACH PAN. USING 2 TBSP OIL PER PAN, LIGHTLY BRUSH DOUGH.

GENTLY PRICK DOUGH TO PREVENT BUBBLING.

9. BAKE 20 MINUTES OR UNTIL SLIGHTLY BROWN.

10. SPREAD 1 QT SAUCE EVENLY OVER DOUGH IN EACH PAN. .

11. SPRINKLE 4 ½ CUPS SHREDDED CHEESE OVER EACH PAN.

12. DRAIN MUSHROOMS; SLICE SWEET PEPPERS IN JULIENNE STRIPS; THINLY SLICE ONIONS. EVENLY DISTRIBUTE EQUAL AMOUNT MUSHROOMS, GREEN PEPPERS, AND ONIONS

OVER CHEESE IN EACH PAN.

13. SPRINKLE EQUAL AMOUNT GRATED CHEESE OVER MIXTURE IN EACH PAN.

14. BAKE ABOUT 25 MINUTES OR UNTIL CRUST IS BROWNED AND CHEESE STARTS TO TURN GOLDEN.

15. CUT 5 BY 5.

NOTE: 1. IN STEP 1, 6 LB 9 OZ (1-NO. 10 CN) CANNED PIZZA SAUCE MAY BE USED.

IF DESIRED, 2 TBSP CRUSHED SWEET BASIL, 2 TBSP CRUSHED OREGANO, 2 TSP DEHYDRATED GARLIC AND 2 TSP BLACK PEPPER MAY BE USED.

2. IN STEP 8, IF DESIRED, CRUSTS MAY BE PREBAKED AND REFRIGERATED FOR LATER USE.

3. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 450F. 7 MINUTES ON HIGH FAN, CLOSED VENT; IN STEP 12, BAKE 8 MINUTES.

4. IN STPE 10, 4 LB 8 OZ (1 ⅛-NO. 10 CN) PIZZA BLEND CHEESE MAY BE USED.

5. IF DESIRED, EXTRA CHEESE MAY BE USED. IN STEP 10, USE 8 LB (2 GAL MOZZARELLA CHEESE. SPRINKLE 2 QT CHEESE OVER SAUCE IN EACH PAN. IN STEP 12,

BAKE 30 MINUTES OR UNTIL CHEESE STARTS TO TURN GOLDEN. EACH PORTION: 1 PIECE (3 ½ OZ).

Recipe Number: L16502

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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