Jerk Chicken Pizza
Jerk Chicken Pizza recipe
Yield
4 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
water
warm |
|
| 1 ½ | teaspoons |
yeast, active dry
|
|
| 2 | teaspoons |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | cup |
durum semolina flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
water
warm |
|
| 4 | ounces |
chicken breast halves, boneless, skinless
|
|
| 1 | tablespoon |
jerk seasoning
|
* |
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
mushrooms, shiitake
sliced |
*
|
| ½ | cup |
barbecue sauce
|
|
| ¼ | cup |
asiago cheese
grated |
*
|
| ¼ | cup |
mozzarella cheese
greated |
*
|
| ¼ | cup |
mozzarella cheese
smoked, grated |
*
|
| ½ |
mangos
ripe, diced |
*
|
|
| 2 | tablespoons |
red onion
diced |
|
| 1 | tablespoon |
tomatoes
diced |
|
| 1 | tablespoon |
olive oil
|
|
| 1 ½ | teaspoons |
balsamic vinegar
|
|
| 1 | teaspoon |
mint leaves
chopped fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
water
warm |
|
| 7.5 | ml |
yeast, active dry
|
|
| 1E+1 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 59 | ml |
durum semolina flour
|
|
| 7.5 | ml |
salt
|
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
water
warm |
|
| 115.6 | ml/g |
chicken breast halves, boneless, skinless
|
|
| 15 | ml |
jerk seasoning
|
* |
| 15 | ml |
olive oil
|
|
| 118 | ml |
mushrooms, shiitake
sliced |
*
|
| 118 | ml |
barbecue sauce
|
|
| 59 | ml |
asiago cheese
grated |
*
|
| 59 | ml |
mozzarella cheese
greated |
*
|
| 59 | ml |
mozzarella cheese
smoked, grated |
*
|
| 0.5 | Mango, |
mangos
ripe, diced |
*
|
| 3E+1 | ml |
red onion
diced |
|
| 15 | ml |
tomatoes
diced |
|
| 15 | ml |
olive oil
|
|
| 7.5 | ml |
balsamic vinegar
|
|
| 5 | ml |
mint leaves
chopped fresh |
*
|
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.
