Vendor School Lunch Pizza will include a 14-inch round pizza, cut in 8 uniform equal slices. Product must be cut into consistently equal portions by the vendor. Vendor must supply pizza that uses USDA approved meats and products that meets USDA criteria for the National School Lunch Program (NSLP). Each slice must meet or exceed 2 oz. Meat/Meat Alternate and 2 oz. Bread/Grain when randomly checked by USDA, State or Local School Food Service Officials. NSLP Meal Pattern Requirements for 14-inch Pizza: 100% natural reduced sodium cheese; 1oz. cheese equals 1 oz. meat alternate. No cheese substitute products. The total weight of cheese and/or meat must equal at least 2 oz. per slice of pizza consistently, and at least 2 oz. Bread /Grain (crust cooked weight per slice). Enriched flour must be used with a minimum of 51% whole grain flour. Proposal must include nutrition label and ingredients statement for both cheese pizza and pepperoni pizza per slice.
