Today’s lunch was a popular favorite – Unquowa Pizza! Chef Jessica, Annmarie and I started on the pizzas first thing this morning by making the dough from scratch. After letting it rise for a few hours we portioned and rolled it out into 38 sheet-pan sized pizzas. In order to have them ready for lower school lunch at 12:00, the first batch of four had to be in the oven at 10:15am – so the smell of fresh pizza baking filled the school well before lunchtime! Most of the pizzas were cheese, but we made a few without and had a gluten free version available as well. To make the 38 pizzas we used 60 pounds of dough, 32 pounds of cheese and about four gallons of homemade sauce which included two gallons of our Gator Gravy. Don’t worry, that may sound like a lot, but I assure we still have plenty to get us through the school year. A New Orleans Chicken Soup (think chicken chili), fresh Arugula and Beet Salad and Cider & Vanilla Milkshakes rounded out another delicious (and nutritious) lunch at Unquowa.