For pizza dough, use Pizza Crust recipe (see B-14) or Pourable Pizza Crust recipe (see B-15).
Combine onions, garlic powder, pepper, tomato paste, water, and seasonings. Simmer for 15 minutes.
Sprinkle 12 oz (3 cups) shredded cheese evenly over each pizza crust.
Spread 1 qt tomato mixture over cheese in each pan.
Sprinkle 1 lb 12 oz (1 ¾ qt) shredded cheese evenly over tomato mixture in each pan.
Bake until crust is lightly browned. Conventional oven: 475°F for 15-18 minutes. Convection oven: 450°F for 15 minutes.
Cut each pan 4x5 (20 pieces per pan).”— Quantity Recipes for School Food Service by the United States Department of Agriculture, 1988