Need recipe for public school Mexican pizza

[cliff]

I will check the recipe for you today. I work for Brevard CO Schools as a baker and all I have to do is just copy the recipe from the cooks book. I don't know if its the same as yours but I will post it this afternoon.

[Vina]

cliff wrote:
I will check the recipe for you today. I work for Brevard CO Schools as a baker and all I have to do is just copy the recipe from the cooks book. I don't know if its the same as yours but I will post it this afternoon.

That would be great...thanks!

[cliff]

Sorry it took so long to get back to you. We use Salsa as a sauce and spread it over pizza dough. Then we mix ground beef with taco seasoning to (just like making Tacos) then spread it over the sauce add America Cheese and bake till crust is golden brown. They took it off our school lunches this year.

[Wildflour]

I graduated HS in '81...we only got the "regular" pizza (rectangular)....I MISSED OUT! I'd love to try the mexican version because we joke (fondly) about "school pizza" every so often when we get a weird, nostalgic craving for it!

[Chef #357831]

The Schwanns Fiestada has been touted as "the one" in multiple online discussions. The pic provided is definitely more dolled up than the ones I got in school (no green onions or sour cream for us) but apparently this is the one served in several schools. I grew up in KS (Shawnee Mission SD) and every once in awhile get huge cravings for these. I haven't had one in (let's see 2006-1994) 12 years, but I still could tell if this one is "right" or not from memory. Looks like I'll have to call up my local Schwanns man (their ice cream sandwiches are the best too.)

[carolann3]

Did anyone ever find the recipe to the public school, octagon, Mexican pizza!? please post of you have it! My kids and I love it!

[Zeldaz]

Check the recipe posted on the first page by Nose.

[1Steve]

Why are all these really old post coming up the last couple of weeks?

[Zeldaz]

People Googling a subject. Once this stuff is posted it's out there forever, and many people don't check the age of the thread. We'll live on forever!

[pinky kookie]

I found this similar recipe that maybe could be the one that the original poster was looking for: after 9 years............!!!!!!!!

SOUTHWEST INDIVIDUAL PIZZA RECIPE -
By Renee - (adapted from Life and Kitchen) -
"Remember in elementary school the two types of pizza that came out of the cafeteria? You know, regular pizza (or rectangle pizza) and Mexican pizza (octagon shaped pizza). Well, I was obsessed with octagon pizza and still dream about it (no, I’m not embarrassed). So when I saw Lindsay’s Southwest Pizza, I knew that was the recipe I would be making. I changed things around a little to use what I had in the house, and to make the recipe for just one individual pizza for lunch".

Makes 4 individual pizzas.
Ingredients:
1 tube of refrigerated biscuit dough (you will only be using 4 of the biscuits from the tube)
Cooking spray
2 cups of prepared black beans (rinsed)
1 chipotle chile en adobo, minced + 2 tsp adobo sauce
1/2 tsp chili powder
1/2 tsp cumin
Salt to taste
1 small tomato, diced
1/2 cup monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
1/4 cup cilantro, roughly chopped
Directions:
Preheat the oven to 375. Cover a cookie sheet in foil and spray with cooking spray. Take each of your biscuits and press them flat. Each biscuit should make a pizza crust about 5 inches in diameter.
Place the dough on the cookie sheet. Bake dough until it just begins to brown, about 4 minutes. Remove dough from oven and immediately press flat
In a bowl, add beans, chipotle, adobo and spices. Mash the mixture together using a mallet, potato masher, or the back of a spoon, leaving some chunks for texture. Salt mixture to taste. Spread 1/4 of the mixture onto each pizza dough. Sprinkle the tomato on each pizza.
Place pizza in the oven for approximately 3 minutes, or until the beans are warm. Remove pizzas from oven and sprinkle them evenly with both cheeses. Return pizzas to oven and bake until the cheese is melted (about 3 – 5 minutes). Remove pizzas from oven and sprinkle with cilantro.

[pinky kookie]

And this is the similar one that Uncle Phaedrus found:

MEXICAN PIZZA RECIPE -
"I would love the recipe for the Mexican Pizza that Broward County, Florida school districts serve. I know I'm weird for wanting something a school cafeteria serves, but even decades after attending school, some of my friends and I still drool over the thought of that dish.
It was a white flour flat bread with holes, a thin red sauce, some form of hamburger or sausage, and then melted cheddar cheese. I did contact the cafeteria people in Florida, and they said they get them already prepared from a food company in Pennsylvania. Could you get the recipe for us? I'd be so grateful!". Herman.

DEEP DISH MEXICAN PIZZA RECIPE -
Categories: Cafeteria Line: Pizza
Makes 4 servings.
Ingredients:
1 thick pizza crust
nonstick cooking spray
1/2 small onion -- diced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
15 ounces black beans -- rinsed and drained
2 ounces diced green chilies
cornmeal
1 cup shredded monterey jack cheese
3/4 cup diced tomatoes
1/2 cup frozen whole kernel corn -- thawed
1/2 green bell pepper -- diced
2 ounces sliced ripe black olives -- drained
1/2 teaspoon olive oil
salsa -- optional
sour cream -- optional
Prepare Pizza Crust. Preheat oven to 500°F. Spray 2- to 3-quart saucepan with cooking spray. Place over medium heat. Add onion, chili powder, cumin, cinnamon and 1 tablespoon water; stir. Cover and cook 3 to 4 minutes or until onion is crisp-tender.
Stir in beans and chilies. Transfer 1/2 of the bean mixture to food processor or blender; process until almost smooth. Spray 14-inch deep-dish pizza pan with nonstick cooking spray; sprinkle with cornmeal. Press dough gently into bottom and up side of pan. Cover with plastic wrap and let stand in warm place 15 to 20 minutes or until puffy. Bake 5 to 7 minutes or until dry and firm on top.
Spread pureed bean mixture over crust up to thick edge. Top with half the cheese, remaining bean mixture, tomatoes, corn, bell pepper and olives. Top with remaining cheese. Bake 10 to 12 minutes more or until crust is deep golden. Brush crust edges with olive oil. Cut into wedges. Serve with salsa and sour cream.