Pizza recipe by our youngest Jr. Chefs at Kids Camp with Artful Chefs

Pizza recipe was written by the kids pictured in the photo above. They are our youngest group at this week’s International Restaurant Boot Camp.

Pizza recipe for the signature pizza for this team is shown in the recipe below.  Jr. Chefs  all create signature recipes for the last day of  cooking summer camp with Artful Chefs.  Every team will be preparing a pizza from scratch, including making yeast dough and pizza sauce. Each team wrote recipes for creating a signature pizza recipe and designed a logo to go with their pizza recipe. Then every team will be making a dessert pizza to share with their parents at the cooking camp graduation ceremony.

We are so proud of all of our students this week.  They have learned all about “mise en place”, smoke points, food danger zones and food safety as well as perfecting their knife skills. Every student mastered the six basic knife cuts and learned knife safety.

I was so impressed by this recipe, I wanted to share it with everyone.  The original artwork is very cute and the recipe is creative and shows a great understanding of planning the ingredients and the steps involved in developing a recipe. Their recipe also sounds pretty good, I am sure you will agree.

Shark City Pizza 6-8 year old Jr. Chefs

Shark City Pizza

8 servings

Source: Daniel, Brooke, Mila – Ann, Emily, Cora, Natasha, Nev, Elah

Ingredients:

1 recipe pizza dough

1 recipe pizza sauce

12 oz. mozzarella cheese

½ cup pineapple, diced

1 green bell pepper, diced

1 red bell pepper, diced

¼ cup sun dried tomato, chopped

3 Tbl fresh oregano, chopped

Directions:

Dough:

Make the dough.  Roll it out on a floured surface. Prebake the crust.

Toppings: Spread sauce on top of the crust. Sprinkle the mozzarella cheese on top.

Decorate using the following items:

Pineapple, green bell pepper, red bell pepper and fresh oregano.

Bake at 400 degrees for 10 to 15 minutes until cheese is bubbly.

This recipe was written by Chef Lori’s team at the 2016  2nd session of International Restaurant Boot Camp