How To make Jerk Chicken Pizza

1/4 c Warm water (105-115'F)
1 1/2 ts Active dry yeast
2 ts Sugar
2 c Flour
1/4 c Semolina flour
1 1/2 ts Salt
2 tb Olive oil
1/2 c Warm water
4 oz Chicken breast, boneless/
-skinless 1 tb Jerk seasoning
1 tb Olive oil
1/2 c Shiitake mushrooms, sliced
1/2 c Barbecue sauce
1/4 c Asiago cheese, grated
1/4 c Mozzarella, shredded
1/4 c Smoked mozzarella, grated
1/2 Mango, ripe, diced
2 tb Red onion, diced
1 tb Tomato, diced
1 tb Olive oil
1 1/2 ts Balsamic vinegar
1 ts Chopped fresh mint, basil,
-or cilantro, or mixture Prepare Dough: In a small bowl, combine water, yeast and sugar and stir well to combine. Set aside for 5 minutes. In a large mixing bowl, combine flour, semolina flour and salt. Add olive oil to the yeast mixture. Stir well and add to flour. Add additional 1/2 cup warm water. Bring the mass of dough together until a compact ball is formed. Turn dough out onto work surface and knead vigorously for 7 minutes until smoth and satiny. Place a small amount of olive oil in a large bowl. Put dough in the bowl and turn it twice to coat. Cover bowl with plastic wrap and a kitchen towel. Set the bowl in a warm place. Allow dough to double in bulk, about 1 hour. Punch down dough and let stand for 20-30 minutes at room temperature before using. Roll dough into a
circle about 10 inches in diameter, building up the edges slightly. Place dough on a pizza pan or baking sheet. Prepare Toppings: Coat chicken with jerk seasoning. Heat olive oil in a saute pan and when hot, sear chicken on both sides. Remove chicken from pan, add mushrooms to pan and saute them for about 1 minute. Drain liquid from pan. Slice chicken into thin strips. Prepare Salsa: In a small mixing bowl, combine and mix thoroughly all salsa ingredients. To Assemble Pizza: Spoon barbecue sauce onto dough. Top with mushrooms and chicken strips. Sprinkle cheeses on top. Bake pizza in a preheated 450'F oven for 7-8 minutes until crust is browned and cheese is golden and bubbly. Garnish pizza with mango salsa as soon as pizza is removed from oven. Source: Thomas Catherall from Atlanta, Georgia entered this recipe in the 1991 Pizza Chef Showcase; printed in Pizza Today February 1993.