Recipe Fraction toDecimal EquivalentsRecipe Fraction toDecimal Equivalents

Weight Equivalent KeyWeight Equivalent Key

16 oz = 1 lb = 1.000 lb12 oz = ¾ lb = 0.750 lb8 oz = ½ lb = 0.500 lb4 oz = ¼ lb = 0.250 lb1 oz = ⅟16 lb = 0.063 lb

Serving Size per Age GroupServing Size per Age Group

CACFP CreditingCACFP Crediting

Volume Equivalent KeyVolume Equivalent Key

60 drops = 1 tsp1 Tbsp = 3 tsp⅛ cup = 2 Tbsp¼ cup = 4 Tbsp⅟3 cup = 5 Tbsp + 1 tsp⅜ cup = 6 Tbsp½ cup = 8 Tbsp⅝ cup = 10 Tbsp2⁄3 cup = 10 Tbsp + 2 tsp¾ cup = 12 Tbsp⅞ cup = 14 Tbsp1 cup = 16 Tbsp

½ pint = 1 cup1 pint = 2 cups

1 quart = 2 pt1 gallon = 4 qt

⅛ = 0.125 ⅝ = 0.625¼ = 0.250 2⁄3 = 0.6661⁄3 = 0.333 ¾ = 0.750⅜ = 0.375 ⅞ = 0.875½ = 0.500

INGREDIENTS5 Servings

Yield: 5 pieces25 Servings

Yield: 25 piecesWEIGHT VOLUME WEIGHT VOLUME

Pizza crust dough, whole grain-rich (at least 2 oz per slice) 10 oz 1 – 10 oz ball 3 lbs 2 oz 2 - 1 lb 4 oz balls

and 1 – 10 oz ballCornmeal, enriched ¼ oz 1 Tbsp 1 ¼ oz ¼ cup 1 Tbsp

Cooking spray As needed As neededFresh onions, chopped ½ oz 1 Tbsp 1 ⅛ tsp 2 ½ oz ¼ cup 3 Tbsp

Fresh garlic, minced ¼ tsp 1 ¼ tspBlack pepper ⅛ tsp ½ tsp

Canned tomato paste 2 7/8 oz ¼ cup 1 Tbsp 14 oz 1 ½ cups 1 TbspWater 2/3 cup 1 ⅝ tsp 3 ½ cups

Salt ⅛ tsp 1 tspDried basil ⅛ tsp 1 tsp

Dried oregano ⅛ tsp 1 tspDried marjoram 1/16 tsp ¼ tsp

Dried thyme 1/16 tsp ¼ tspReduced-fat mozzarella cheese, shredded 10 oz 3 lbs 2 oz

DIRECTIONS

1. For pizza dough, use Pizza Crust Whole Grain Dough recipe (included with the Toolkit) or purchase whole grain-rich pizza dough (at least 2 oz grain equivalent per slice).2. Lightly coat a half sheet pan(s) (13” x 18” x 1”) with cooking spray Sprinkle the half sheet pan with 2 Tbsp (1/2 oz) of cornmeal. For 5 servings, use only ½ of the half sheet pan for the pizza.

3. Place the 1 lb 4 oz dough ball in the center of the half sheet pan. Flatten the dough by rolling or spreading the dough ⅛” thick to the rim of the pan. Keep edge thicker than the center. 4. In a sauce pan, combine onions, garlic, pepper, tomato paste, water, salt, basil, oregano, marjoram, and thyme. Simmer for 15 minutes.5. Sprinkle 6 oz (1 ½ cups) shredded cheese evenly over each half sheet pan of dough. 6. Spread 2 cups 2 Tbsp tomato mixture over cheese in each half sheet pan.

7. Sprinkle 14 oz (3 ½ cups) shredded cheese evenly over tomato mixture in each half sheet pan.Note: All ingredients MUST reach the edges of the pizza dough so that all slices, including the edge pieces, contain the correct amount of M/MA and vegetable components.8. Bake until crust is lightly browned, at 450°F for 9-12 minutes.9. Cut each ½ sheet pan 2 x 5 (10 pieces per pan).

Recipe Revised From: USDA

HACCP Process: Same day service

Serving Size: 1 piece

Ages 1-2: ½ piece of pizza

Ages 3-5:1 piece of pizza

Ages 6-12, 13-18: 1 piece of pizza

Pizza with Cheese Topping

1 piece

Meat/Meat Alt: 2 oz eq

Grain: 2 oz eq

Vegetable: ¼ cup

IDAHO CACFP MENU TOOLKIT / RECIPES / 57