The students were led on a tour through the FUEL Pizza kitchen. Then they were led to prep tables where personal size, multi-grain dough balls were sitting, stretched and ready to be made into wonderful pizzas. All students were taught the proper portions of sauce, cheese and toppings. They were encouraged to use onions, green peppers, spinach or any vegetables and herbs of their choice.
All of the pizzas were placed in the FUEL Pizza ovens. What came out were bubbly, tasty and healthy pizzas. We're very proud of all of the students who participated in Field to Fork. We hope FUEL is instrumental in shaping healthy food behavior for a healthier generation.
