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Potato Crusted Pizza (Sheet Pan Version)

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Print Recipe
Total Time60 Mins
Prep Time15 Mins
Cook Time20 Mins
ServingsServes 24

Dish

School Foodservice

Prep Time

15 Mins

Cook Time

20 Mins

Serving

Serves 24

Ingredients

+

Potato Crusted Pizza (Sheet Pan Version)

  • 1 bag (5 lb) Potato chips, skin on, frozen, thawed
  • 7.5 oz Turkey Bacon, uncooked
  • 1 quart & 2 cups eggs, liquid
  • 1 1/2 cups (7.5 oz) onions, red, diced
  • 1 2/2 cups (7.5 oz) peppers, red and green, diced
  • 1 Tablespoon & 1 1/2 teaspoon onion, granulated
  • 1 Tablespoon & 1 1/2 teaspoon garlic, granulated
  • 1 Tablespoon & 1 1/2 teaspoon black pepper, ground
  • 1 teaspoon Italian seasoning
  • 1 lb cheese, mozzarella

Preparation

  1. Thaw potato chips, turkey bacon, and liquid eggs in the refrigerator.
    CCP: Hold at 41°F or below.
  2. Preheat oven to 350° F.
  3. Place turkey bacon strips on sheet pan; do not overlap. Bake approximately 10 minutes. Place in refrigerator to chill, if not using immediately.
  4. Stack and cut into ¼ inch strips.
    CCP: Cook to a minimum internal temperature of 165°F.
    CCP: Cool to 70°F within 2 hours; Cool to 41°F within 4 hours.
    CCP: Hold at 41°F or below.
  5. Rinse onions and peppers under running water.
  6. Dice onions and peppers into ¼ inch pieces.
  7. In a large mixing bowl combine granulated onion, garlic, black pepper, and Italian seasoning with the diced onions and peppers.
  8. Spray full sized sheet pan generously with pan release spray.
  9. Spread one 5 lb bag of thawed potato chips out on sheet pan and gently press into a crust.
  10. Sprinkle 3 1/2 c of seasoned red onions, peppers, turkey bacon strips evenly on top of the potato layer. Bake at 350° F for 10 minutes.
  11. While pan is hot, pour liquid eggs evenly over potato layer and return to the 350° F oven for about 10 more minutes.
  12. When egg mixture is just about set, sprinkle 1 lb (~1 qt) cheese on top of pizza and bake for an additional 8 minutes until cheese is melted.
    CCP: Cook to a minimum internal temperature of 165°F.
  13. For service, cut into 6X4 into 24 equal slices.
    CCP: Hold and serve at 135°F or above.

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Recipe By: South Windsor High School

Nutrition Facts Per Serving

Calories

319

Fat

17g

Sodium

473mg

Cholesterol

233mg

Vitamin C

12mg

Carbohydrates

27g

Fiber

3g

Protein

15g

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