Spinach and mozzarella. A Market for Local Food: When schools support local farmers in and around their districts, they promote the health of students and their community at the same time. That was a big lesson Rachel Terry learned through her FoodCorps service in Newark, New Jersey. 'I was working in a school that prioritized sourcing locally grown foods and creating exciting nourishing meals. It exposed me to the potential of school food.' she says. With the connection she made through FoodCorps, she's helped create partnerships between 35 family farms and 11 New Jersey school districts. That's more than 30,000 school kids reaping the benefits, and nearly a million dollars reinvested back into local family farms. 'There is tremendous power when we buy local.' Rachel says.

Crust (wheat Flour, Water, Vegetable Oil [canola Oil And/or Olive Oil], Yeast, Sugar, Salt, Whole Oat Flour), Low-moisture Mozzarella Cheese (pasteurized Whole Milk, Cheese Cultures, Salt, Enzymes), Sauce (garlic And Herb Cream Cheese Spread [cream Cheese {pasteurized Milk And Cream, Salt, Cheese Cultures, Carob Bean Gum}, Sour Cream [grade A Cultured Milk And Cream, Enzymes], Garlic Puree, Salt, Sugar, Natural Flavor, Buttermilk*, Guar Gum, Onion*, Spices], Ricotta Cheese [pasteurized Whole Milk, Vinegar, And Salt], Water, Seasoning [salt, Onion* And Garlic*, Spices], Vegetable Oil [canola Oil And/or Olive Oil]), Spinach, Oregano*, *dried

Important Food Safety Instructions: Keep pizza frozen prior to baking. Do not eat pizza without cooking. Remove pizza from box and overwrap. Pizza is done when cheese is completely melted and edges are golden brown. Let pizza stand 3-5 minutes before serving. Refrigerate or discard any unused portion. Preheat oven to 425 degrees F. Oven temperatures may vary; adjust baking time and oven temperature as necessary. Place pizza directly on oven rack. For best results, do not bake pizza on cookie sheet. Bake 10-12 minutes. Let the pizza cool for several minutes, then enjoy! Cook thoroughly. Cooking instructions on back.

Keep frozen.

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