Ingredientes
| Ground Beef 85/15, fresh or frozen and thawed (no more than 15% fat) (4 pounds 3 ounces) | 3.2 pounds |
| Ajo en polvo | ¼ taza |
| Cebolla en polvo | ¼ taza |
| Orégano seco | ¼ taza |
| Comino molido | ¼ taza |
| Red pepper, crushed | 1 cucharada |
| Salsa Verde (prepared green salsa) | 6 tazas |
| Frozen pre-proofed 13” x 18” whole-grain pizza crust. | 5 cada uno |
| Tomates, cortados en dados | 3¾ libras |
| Egg patties, fully cooked, torn into pieces (4 pounds 11 ounces) | 4.7 pounds |
| Cheese, Mexican blend, shredded, reduced fat (or Monterey Jack cheese) | 2½ libras |
| Cebollas verdes picadas | 5 onzas |
Instrucciones
- Combine beef, garlic powder, onion powder, oregano, cumin and crushed red pepper in a large bowl. Mix lightly but thoroughly.
- Combine beef, garlic powder, onion powder, oregano, cumin and crushed red pepper in a large bowl. Mix lightly but thoroughly.
- Stir in salsa verde and hold until assembly.
- Arrange frozen crusts on well-greased full sheet pans. Bake at 400 ℉ for 15 minutes. Remove from oven.
- Immediately top each crust with 19 ounces of beef mixture, 12 oz. tomatoes, 15 oz. of eggs and 8 oz. of cheese. Sprinkle each pizza with ¼ cup green onions
- Bake at 400 ℉ for 15 minutes or until crust is golden and cheese is melted and bubbly. Remove from oven.
- Immediately cut each pizza into 10 rectangles.
- Serve 1 piece of pizza.
Notas de la receta
Crediting: One pizza slice provides 3.25 oz eq M/MA, 1 oz eq grain