It’s no secret that we love a good recipe here at Edit Seven, and even better when it comes straight from the creative hands of talented Chefs whom we admire. This homemade pizza recipe was crafted by masters of their crafts, Top Chef Canada winner, Francis Blais, and Les Chefs! Winner, Camilo Lapointe-Nasimento in partnership with Belgian Moon.
The chefs are also working with Belgian Moon to host the Artfully Crafted web series on Belgian Moon’s YouTube channel. The four-part series shares lively cooking duo demonstrating how we can all take our meals from good to great this summer. Because, after all, why not turn the ordinary into the extraordinary by bringing some “added set to your life” as Belgian Moon would say.
For the #ArtfullyCrafted Pizza Party recipe, Chefs Francis and Camilo break down exactly what you need create an epic pizza party at home, that includes recipes for a homemade pizza dough, tomato sauce, homemade cheeze, Caesar salad and, of course, the the pizza itself!
Keep reading for how to make this Chef-approved pizza recipe at home, and don’t miss your chance to enter to win a Belgian Moon Crafted Culinary Experience with Francis and Camilo at BelgianMoonMealKits.ca before June 16th. 2021!
#ArtfullyCrafted Pizza Party Recipes
What You Need (For Everything)
- 100 g parmesan
- 1 liter 3.25% milk
- 125 ml 35% cream
- 10g sugar
- 10g instant dry yeast
- 315g all-purpose flour
- 2 eggs
- 500g canned tomatoes Bianco dinapoli crushed
- 1 tablespoon dried oregano
- 1 bunch of parsley
- 1 bunch of basil
- 1 romaine lettuce
- 2 tablespoons of capers
- 1 clove of garlic
- 3 tablespoons of olive oil
- 125 ml of canola oil
- 2 tablespoons of vinegar
- 1 tablespoon of mustard
- 1 tablespoon of wine vinegar
- 1 baguette (for the salad croutons)
What To Do (For The Pizza):
Prepare and weigh all the ingredients for the pizza dough.
- 175ml of water
- 10g of instant dry yeast
- 315g flour
- 10g of salt
- 35ml of olive oil
- 10g sugar
In a medium sized bowl, combine the sugar, instant dry yeast and water.
In another bowl, combine the salt and flour.
Add olive oil to the liquid mixture. Stir the liquid mixture into the dry mixture and knead until a smooth dough is obtained.
On a baking sheet lined with baking paper, place the ball of dough, then coat it with olive oil.
Cover the dough and the baking sheet with plastic wrap to prevent the dough from drying out. Leave to rest for 15 minutes.
Rework the dough with your fingers to obtain the desired rectangle. Cover it, let the dough rise for another 20 minutes.
Once well risen, bake at 400 farenheits for 7 minutes. Remove from the oven, then spread the sauce over the dough (about 8 tbsp). Return it to the oven at 400 Fahrenheit for another 3 minutes.
Finish with fresh basil, parmesan and a touch of olive oil.
What To Do (For The Tomato Sauce):
- 500g crushed bianco dinapoli tomatoes
- Salt to taste
- 1 tbsp oregano
- 1 tbsp olive oil
Mix everything together well.
What To Do (For The Cheeze):
- 1 Litre of milk 3.25%
- 125 ml of 35% cream
- 2 pinch of salt
- 1 pinch of pepper
- 2 tablespoons of vinegar
Mix the milk, cream and salt. Heat in a saucepan over high heat and bring to a boil.
When it comes to a boil, turn off the heat and add two tablespoons of vinegar.
Mix gently. The milk will separate and create lumps. Allow the milk to separate without stirring for 15 minutes.
Gently filter using a cheesecloth or absorbent cloth. Separate the cheese from the liquid.
Season the cheese in a mixing bowl with salt and pepper.
What To Do (For The Caesar Salad):
Cut a baguette into cubes.
Season with a drizzle of olive oil and a pinch of salt. Send to the oven at 350 degrees for 12 minutes. Reserve at room temperature.
Clean and cut the lettuce, place in a bowl.
Dice two tablespoons of capers, then reserve.
In a mixing bowl :
clarify two egg yolks, squeeze a clove
of garlic, add 1 tablespoon of mustard, 1 tablespoon of red wine vinegar, capers and mix everything together.
Whisk in the dressing, whisking ½ cup of vegetable oil in a drizzle.
Mix the lettuce and the Caesar sauce finish with the croutons, grated parmesan and chopped parsley.
Serve alongside your favourite Belgian Moon beverage & enjoy!