• 2 1/2 pounds pork sausage crumbles (fully cooked)
  • 3/4 tablespoon thyme (dried)
  • 3/4 tablespoon basil (dried)
  • 3/4 tablespoon oregano (dried)
  • 1 1/2 tablespoons garlic (diced)
  • 3 quarts ricotta cheese
  • 1 1/3 cups italian dressing (low calorie)
  • 5 pounds spinach (fresh, washed, chopped)
  • 1/4 cup olive oil
  • 25 whole wheat pita bread
  • 3 quarts pizza sauce
  • 1 1/2 cups parmesan cheese (grated)
  • 4 pounds mozzarella cheese (part skim milk, shredded)
  • 3 1/2 cups tomatoes (washed, cored, diced)


  1. Sauté pork, spices and garlic in a large skillet, distributing the seasoning throughout the crumbles to blend flavors.
  2. Place ricotta cheese and Italian dressing in a large bowl. Mix well.
  3. Fold in the spinach.
  4. Split pita bread into individual rounds.
  5. Brush the smooth side of the round with oil.
  6. Place rounds on a baking sheet, smooth side down.
  7. On each round,
  8. Spread pizza sauce within ½ inch of the edges.
  9. Spoon spinach mixture over the sauce.
  10. Sprinkle each round with seasoned pork.
  11. Add chopped tomato
  12. Sprinkle with parmesan cheese.
  13. Top with mozzarella cheese.
  14. Bake in a convection oven preheated to 375° Fahrenheit for approximately 8 minutes or until the cheese is melted.
  15. The pizzas can be held, uncovered, at 140° Fahrenheit or higher, but they are best served immediately.
  16. Place pizzas on clean sheet pans. Cover and place on rack in the cooler. Do not stack pans. Allow for air to circulate around the pans. Cool to 40° Fahrenheit within 4 hours.
  17. Reheating CCP: Reheat product to 165° Fahrenheit or higher for at least 1 minute. Hold at 140° Fahrenheit or higher to serve.
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