Jerk Chicken Pizza

Directions

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 ½ 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 smooth 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 to 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 sauté pan and when hot, sear chicken on both sides.

Remove chicken from pan, add mushrooms to pan and sauté 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 to 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.