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 Recipes for Schools and Institutions Using Maine Ingredients Minimize

Maine Four Seasons Pie
Maple Roasted Orange Veggies
Maine Pizza
Maine Marinated Veggies for Salad Bars
Maine Fruit Crumble
Aroostook Wheat Berry Fruit Salad
Autumn Harvest Corn Pudding
Barbeque Burgers
Carrot Ginger Soup
Carrot Raisin Slaw
Chicken Pot Pie With Maine Mashed Potatoes
Fresh Tomato Salsa
Italian Inspired Pasta w/ ME White Beans & Veggies
Maine Apple Gingerbread
Maple Roasted Root Vegetables
Pumpkin Snack Cakes
Wild Blueberry Cobbler

MAINE PIZZA

25 servings

Dough

4 ½ cups water

3 tablespoons yeast                                                                                      

6 tablespoons olive oil                                                                                  

1 tablespoon sea salt                                                                                   

3 tablespoons sugar                                                                                      

Approx. 15 cups whole wheat flour, Aroostook*

Directions

Equip the Hobart mixer with the dough hook. In the mixer bowl, add the water, yeast, olive oil, sea salt and sugar.  Add the flour and beat until the dough forms a ball and comes away from the sides of the bowl.  Remove dough to a greased bowl and cover with a damp towel to rise for about 1 hour.

This dough may be shaped into pizzas, calzones, or individual loaves of French bread.  Yields approximately 5 pounds dough.

Topping

6 cups chopped tomato (if canned, drain juice)

6 cups seasonal veggies*

4 cups part-skim mozzarella cheese, grated

2 ½ cups low-fat ricotta cheese

1 cup finely chopped onion

3 tablespoons dried basil

garlic salt and fresh pepper to taste

corn meal for dusting sheet pan

Directions

Preheat the oven to 475 degrees.

In a bowl, combine the mozzarella cheese, ricotta cheese, finely chopped onion, spices and set aside.

Prepare the seasonal veggies. Roll out the pizza dough and fit the dough on a sheet pan dusted with cornmeal. Lightly brush dough with olive oil.  Spread the chopped tomato, then the cheese mixture and top with the prepared seasonal veggies. Bake until bottom is brown and topping heated.

Cut into 25 slices and serve. 

Nutritional analysis per serving (approximate, varies with veggies): 375 calories, 18 grams protein, 53 grams carbohydrates, 12 grams fat, 906 mg. sodium, 8 grams fiber.

USDA School Lunch Guidelines: 3 ounces whole grain, ½ cup veggies, ½ dairy serving

Seasonal Ingredient Suggestions

MAY/JUNE:  chopped greens (spinach, kale), asparagus

JULY/AUGUST:  broccoli, eggplant, greens, peppers, leeks, onions, tomatoes, summer squash

SEPTEMBER/OCTOBER:  broccoli, leeks, onions, peppers, summer squash, tomatoes

NOVEMBER/DECEMBER: leeks, onions, greens, carrots

JANUARY/APRIL: leeks, onions, grated roots

Aroostook wheat is available all year.

For updates to these recipes and/or to include comments and input from your test results, please contact:

Cheryl Wixson, 207-568-4142, cheryl@mofga.org

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Maple Roasted Orange Veggies | Page 3 of 17 | Maine Marinated Veggies for Salad Bars

    

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