entree
Alfredo Flat Bread Scaled for: 25 Servings
Allergens: Contains Gluten, Milk, Oats/Oat Products, Soy, Wheat
Ingredient
Quantity
Herb Compound Butter Blend Bread, Pita Style, Flatbread
2 ounce 25 each
Broccoli, Floret
12 1/2 ounce
Cheese, Sauce, Alfredo
2 pound, 5 1/2 ounce
Spinach
6 1/4 ounce
Cheese, Shredded Mozzarella
12 1/2 cup
Cheese, Parmesan
2/3 cup, 1 tablespoon
Pepper, Black
1.55 teaspoon
DIRECTIONS:
Tip: For best results, do not use pan liners.
1. Preheat oven to 375°F, low fan.
steamed broccoli on top of the cheese sauce. Then add the raw spinach.
2. Spray sheet pan with pan spray and place pitas directly on sheet pan. 3. Brush pita with melted herb compound butter. Make sure to cover the entire pita, including the edges. 4. Spread cheese sauce over pita in a thin layer, leaving a small border around the edges. 5. Chop the broccoli into very small pieces and steam briefly, add the
6. Sprinkle the mozzarella cheese evenly over pizza and then sprinkle Parmesan cheese and black pepper over mozzarella. 7. Bake for about 5 minutes or until cheese is melted and bubbly and edges are lightly golden. Due to
differences in ovens, you may need to adjust cooking time and temperature.
8. Slice pizza in 4 triangles.
Recipe contributed by: Austin ISD in Austin, Texas
School Bites | Fall 2025 Release | Page 6
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