This pizza is a flavour sensation in every bite! With homemade creamy Caper Caesar dressing, juicy chicken, bacon and gooey Mozzarella cheese, this is BOLD’s best creation.
Roasted Red Peppers
Caper Caesar Dressing
Toppings & Pizza Assembly
Combine warm water and yeast together in a bowl and allow it to bloom for 5 minutes.
Once the yeast has risen, using a stand mixer, slowly add the pizza flour and the semolina flour to the bloomed yeast and mix on low for 5 minutes. Next, add the salt.
Let the dough rest for 5 minutes. Once it has rested, knead, or mix again for 10 minutes on high speed with an appropriate dough paddle attachment. You may need to add a smidgen more flour for a smooth consistency rather than sticky. Add a splash of oil to the bowl to remove the dough cleanly.
To form or roll out the dough, place it in a tortilla press or hand flatten to a desired shape. BOLD’s electric tortilla press cooks the pizza dough while helping to flatten it to the perfect size and circle, but if you do not have access to an electric tortilla press you can roll out the dough by hand. With this said, you might consider pre-baking the crust for 5 minutes if you don’t have a pizza stone either. Either prick dough with a fork ahead of pre-baking or prick out air pockets once the crust is pre-baked. Set aside for the assembly.
Cut the tops off the red peppers.
Place the full red pepper on a pizza pan and slide it into a pizza oven or under a broiler for 8 minutes (4 minute each side).
Remove the red peppers from the oven, julienne and set aside.
In a small mixing bowl, combine the ingredients and whisk thoroughly. Set Caper Caesar dressing aside for next step.
Place dough on a pizza stone or baking sheet.
Top the pre-baked pizza with the reserved house-made Caper Caesar dressing.
Add the pre-cooked chicken and shredded mozzarella cheese.
Top the pizza with the artichokes, reserved roasted red peppers and sliced tomatoes. Finish with pre-cooked bacon crumble and Italian seasoning.
Place the pizza in a Forno oven for 2 minutes at 630º or at 475º for 10 to 15 minutes.
Remove the pizza from the oven, cut it, plate and add parsley for colour to serve.