INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                  TEMPERATURE:  450 F. OVEN
  :
1.  PLACE 2 CRUSTS ON EACH GREASED SHEET PAN.
2.  POUR 6 OZ (3/4 CUP) SAUCE OVER EACH CRUST.
3.  COVER SAUCE WITH CHEESE OVER EACH PIZZA.
4.  BAKE ABOUT 20 MINUTES OR UNTIL CRUST IS BROWNED AND CRISP.
5.  CUT EACH PIZZA IN 4 WEDGES.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 1, 1 1/2 RECIPE PIZZA CRUST (RECIPE NO. L16500 (STEPS
2 THROUGH 5) MAY BE USED.  DIVIDE DOUGH INTO 25-7 1/2 OZ PIECES.  ROLL
INTO 12 INCH DIAMETER CRUSTS.
NOTE:  2.  IN STEP 2, 1 1/4 RECIPE (1 1/4 GAL) PIZZA SAUCE (RECIPE NO.
O-12).
NOTE:  3.  IN STEP 3, 5 LB (1 1/4-NO. 10 CN) PIZZA BLEND CHEESE MAY BE USED
FOR ALL CHEESES.
Recipe Number: L16600
SERVING SIZE: 1 PIECE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Christ gives Life!”