Specifications include, but are not limited to: Cheese Pizza Minimum 15 inches, cut into 8 equal slices using an 8-cut Pizza Equalizer to yield a minimum of 2.0 bread exchange (32 grams of flour in each slice) and 2 ounces of lean protein (2 oz. Pre-Cooked Cheese) per slice. Pizza dough must contain 51% or more whole grain flour by weight. Acceptable whole grain flour products include 100% whole wheat, 100% white whole wheat and 100% whole grain. Pizza shall include part or all low fat cheese. Total Fat content of cheese pizza shall not exceed 30% of calories. Please provide accurate nutrient analysis for one (1) slice of pizza and a manufacturer ingredient list for each of the products used to make the pizza to assist in the protection of students with food allergies. Each slice must meet meal pattern requirements for protein and breads under the National School Lunch program food based meal pattern requirements. Pepperoni Pizza Minimum 15 inches, cut into 8 equal slices using an 8-cut Pizza Equalizer to yield a minimum of 2.0 bread exchange (32 grams of flour in each slice) and 2 ounces of lean protein (2 oz. Pre-Cooked Cheese) per slice. Pizza dough must contain 51% or more whole grain flour by weight. Acceptable whole grain flour products include 100% whole wheat, 100% white whole wheat and 100% whole grain. Pizza shall include part or all low fat cheese. Total Fat content of pizza shall not exceed 30% of calories. Please provide accurate nutrient analysis for one (1) slice of pizza and a manufacturer ingredient list for each of the products used to make the pizza to assist in the protection of students with food allergies. Plus - please provide a detailed company specification that describes the type of pepperoni being used and the amount that is to be added to each pizza and/or slice. Vegetable Pizza Minimum 15 inches, cut into 8 equal slices using an 8-cut Pizza Equalizer to yield a minimum of 2.0 bread exchange (32 grams of flour in each slice) and 2 ounces of lean protein (2 oz. Pre-Cooked Cheese) per slice. Pizza dough must contain 51% or more whole grain flour by weight. Acceptable whole grain flour products include 100% whole wheat, 100% white whole wheat and 100% whole grain. Pizza shall include part or all low fat cheese. Total fat content of pizza shall not exceed 30% of calories. Please provide accurate nutrient analysis for one (1) slice of pizza and a manufacturer ingredient list for each of the products used to make the pizza to assist in the protection of students with food allergies. Plus - topping to include: broccoli and mushrooms please provide a detailed company specification that describes the type of vegetables being used (fresh, frozen canned) and the amount that is to be added to each pizza and/or slice. Each slice must meet meal pattern requirements for protein and breads under the National School Lunch program food based meal pattern requirements.
