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Peking Pita Pizza
Peking Pita Pizza
Individual pita pizzas topped with Asian BBQ sauce, ground beef, carrots and broccoli.
Yield: 100 servings
Asian Pizza Sauce 
Combine ketchup, tomato sauce, reduced sodium soy sauce, brown sugar, granulated garlic and ground ginger in large bowl. Cover; refrigerate until ready to use.
Ketchup1 1/2 quarts
Tomato sauce1 quart
Reduced sodium soy sauce3 cups
Packed brown sugar3/4 cup
Granulated garlic1/2 cup
Ground ginger1/3 cup
Combine beef crumbles, sauce, carrots, broccoli and bell peppers. Cover; refrigerate until ready to use.
Frozen fully-cooked ground beef crumbles, defrosted14 pounds
Shredded carrots, blanched, drained well4 1/2 quarts
Chopped frozen broccoli, thawed, drained well4 1/2 quarts
Chopped red bell peppers, blanched, drained well4 1/2 quarts
Per order: Top each pita with scant 1 cup beef-vegetable mixture; sprinkle with 3/4 oz (3 Tbsp) cheese. Place on parchment-lined sheet pan. Bake in 400°F oven 16 to 18 minutes or until heated to 165ºF.
Part-skim shredded mozzarella cheese18 3/4 cups
White pita breads (7-inch diameter)100 each
Nutrition information per serving: 399 calories; 12 g fat (6 g saturated fat); 37 mg cholesterol; 1020 mg sodium; 47 g carbohydrate; 3.3 g fiber; 25 g protein; 3.6 mg iron; 234.2 mg calcium; 4546 IU vitamin A, 69.3 mg vitamin C.

This recipe is an excellent source of protein, iron, calcium, vitamin A and vitamin C, and a good source of fiber.

Nutrition information per serving: 449 calories; 16 g fat (6 g saturated fat; 5 g monounsaturated fat); 68 mg cholesterol; 1000 mg sodium; 46 g carbohydrate; 3.4 g fiber; 29 g protein; 7.2 mg niacin; 0.3 mg vitamin B6; 1.9 mcg vitamin B12; 4.2 mg iron; 27.6 mcg selenium; 4.8 mg zinc; 19.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of fiber and vitamin B6.
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