SANTA MARIA - If you like pizza, you will love Pourable Pizza! The s'Cool Food recipe makes it better for students.
School Chefs are whipping up this favorite school food in a whole new way with whole wheat! A dough that actually pours and cooks in only 7 minutes.
A special secret sauce that really pours on the health benefits with squash, carrots, celery, onions, and garlic.
Top with real cheese and even with more fresh local organic vegetables.
It's a new recipe for El Camino Junior High. A gift from the s'Cool Food Initiative through the Orfalea Foundations. The initiative is working to improve school lunch and create healthy habits for life.
The old school pizza is boxed, frozen, loaded with sodium, fat, preservatives, and other additives.
Taste testing proves the new pizza is popular. Making students part of the selection process empowers them to make better food choices.
Local food service workers are learning that if they put out fresh, whole food, children will eat it and even like it better!
S'COOL POURABLE PIZZA CRUST
WATER................ 2 CUP (8 fl oz)
HONEY................ 2 Tbsp
LEAVENING AGENTS,YEAST,BAKER'S,ACTIVE ...... 2 Tbsp + 1/4 tsp
WHEAT FLOUR,WHOLE-GRAIN.......... 2 cups
WHEAT FLR,WHITE,ALL-PURPOSE,ENR,UNBLEACH.. 1 1/3 cups
MILK,DRY,NONFAT,………. 3/4 cup + 2 Tbsp
SALT............. 1/2 Tbsp
OIL,VEG SAFFLOWER,SALAD OR COOKING..... 1/2 Tbsp
CORN FLR,WHOLE-GRAIN,.......... 2 Tbsp
Water needs to be warm, around 120°F.
Using the bowl of mixer, dissolve honey in warm water.
Sprinkle yeast into honey water, and allow mixture to sit in a warm location, covered, for 10 minutes, until yeast has started to froth. While waiting for yeast to activate in water, combine all dry ingredients except for the cornmeal. When yeast has begun to froth in the honey water, add oil and mix slightly using paddle attachment
Begin to add in the dry ingredients to yeasted honey water in three stages, starting with 1/3 of the total amount of dry, and mixing well before adding the next two additions. When all of the dry ingredients have been added, continue mixing on low for 10 minutes. The batter will be lumpy. While it is mixing, you can prepare your sheet pans for baking. Prepare as follows:
For 40 servings, lightly coat 2 full-sized sheet pans with pan release spray.
Sprinkle each full sheet pan with 1 ounce (1/4 cup) cornmeal.
Pour or spread 3 pounds 7 ounces (1 quart + 3 cups) of batter onto each sheet pan. Let stand for 20 minutes in a warm location. Preheat oven to 475°F (425°F for convection oven).
Pre-bake until crust is set, 7-10 minutes.
S'COOL PIZZA SAUCE
OIL,OLIVE,SALAD OR COOKING................. 1 Tbsp
TOMATO PRODUCTS CANNED SAUCE.......... 2 1/3 cups + 1 1/2 Tbsp
TOMATOES ,DICED,.............. 2 1/3 cups + 1 1/2 TBSP (diced)
GARLIC,RAW.......................... 1 Tbsp
CHEESE,PARMESAN,GRATED............... 1 Tbsp
PARSLEY,DRIED....................... 1 tsp
THYME LEAF,DRIED.................. 1 TSP (leaves)
OREGANO LEAVES,DRIED............. 1 TSP (leaves)
SPICES,BASIL,DRIED................ 1 TSP (leaves)
SALT............... 1/2 Tbsp
PEPPER,BLACK....................... 3/4 tsp
WATER…… 1/4 cup
TOMATO PRODUCTS,CANNED,PASTE,WO/ SALT ADDED.. 1/3 cup + 2 tsp
Combine all ingredients. Saute' and any seasonal vegetables like zucchini or squash. Puree all using a blender. Add water and/or tomato paste as needed to get the correct consistency. Refrigerate until served.
