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1
Prepare Dough:
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2
In a small bowl, combine water, yeast and sugar and stir well to combine.
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3
Set aside for 5 minutes.
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4
In a large mixing bowl, combine flour, semolina flour and salt.
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5
Add olive oil to the yeast mixture.
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6
Stir well and add to flour.
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7
Add additional 1/2 cup warm water.
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8
Bring the mass of dough together until a compact ball is formed.
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9
Turn dough out onto work surface and knead vigorously for 7 minutes until smoth and satiny.
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10
Place a small amount of olive oil in a large bowl.
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11
Put dough in the bowl and turn it twice to coat.
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12
Cover bowl with plastic wrap and a kitchen towel.
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13
Set the bowl in a warm place.
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14
Allow dough to double in bulk, about 1 hour.
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15
Punch down dough and let stand for 20 to 30 minutes at room temperature before using.
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16
Roll dough into a circle about 10 inches in diameter, building up the edges slightly.
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17
Place dough on a pizza pan or baking sheet.
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18
Prepare Toppings:
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19
Coat chicken with jerk seasoning.
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20
Heat olive oil in a saute pan and when hot, sear chicken on both sides.
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21
Remove chicken from pan, add mushrooms to pan and saute them for about 1 minute.
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22
Drain liquid from pan.
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23
Slice chicken into thin strips.
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24
Prepare Salsa:
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25
In a small mixing bowl, combine and mix thoroughly all salsa ingredients.
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26
To Assemble Pizza:
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27
Spoon barbecue sauce onto dough.
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28
Top with mushrooms and chicken strips.
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29
Sprinkle cheeses on top.
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30
Bake pizza in a preheated 450'F oven for 7 to 8 minutes until crust is browned and cheese is golden and bubbly.
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31
Garnish pizza with mango salsa as soon as pizza is removed from oven.
