School nutrition is evolving. Between new guidelines, tighter budgets, and shifting participation, it can be a challenge to keep meals both compliant and exciting. That’s where we come in. We’re here to help you navigate those challenges because when food is fun and flavorful, students are more likely to participate.
One familiar lunch classic is pizza. Pizza day is always a crowd-pleaser, but who says it has to be the usual pepperoni and cheese? Add something new to your pizza menu with bold, familiar flavors that students already love at home, like Buffalo Chicken and BBQ Chicken. These twists bring variety to the menu while keeping ingredients tasty and approachable.
With Vulcan Convection Ovens, your team can serve perfectly baked pizzas every time without needing to rotate pans. Test out the recipes below in your school kitchen!
BUFFALO AND BBQ CHICKEN PIZZAS
Tips from the Vulcan Test Kitchen:
- Use pizza screens or perforated sheet pans for a nice crispy bottom to the pizza.
- LOW fan prevents excessive browning and also prevents cheese from flying away.
- No pan rotation is needed with Vulcan Convection Ovens.
Yield: 6 personal 7-inch pizzas per full sheet pan – 30 per batch with 5 rack VC4 / VC5
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Buffalo Chicken Pizza
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BBQ Chicken Pizza
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Ingredients: 6 x 7 – inch personal pizza crusts (par baked or ready-to-top) 1 ½ cups cooked diced chicken (approx. ¼ cup per pizza) ¾ cups buffalo wing sauce (divided) 1 ½ cups shredded mozzarella (approx. ¼ cup per pizza) 3 tbsp thinly sliced celery 6 tbsp ranch dressing (for drizzle) Chopped parsley or scallions (for garnish)
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Ingredients: 6 x 7 – inch personal pizza crusts (par baked or ready-to-top) 1 ½ cups cooked diced chicken (approx. ¼ cup per pizza) ½ cup Kansas City or any sweet thick BBQ sauce ¾ cups shredded cheddar cheese (1/8 cup per pizza) ¼ cup julienned red onions ( 2 tbsp per pizza) Chopped parsley or scallions (for garnish)
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Preparation:
Buffalo version: Toss chicken in Buffalo Wings Sauce, top with mozzarella & celery. BBQ version: Mix chicken with BBQ sauce, top with cheddar & red onion.
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Cook: VC4 or VC5 Setting: 375°F on LOW fan Bake Time: 11-13 minutes Vulcan Heated Holding Temp: 150-160°F |
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