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1. To make dough:
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a. In a small bowl, combine 1/4 cup water, yeast, and sugar and stir well to combine. Set aside for 5 minutes.
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b. In a large mixing bowl, combine all-purpose flour, semolina flour and salt.
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c. Add olive oil to the yeast mixture. Stir well and add to flour. Add additional 1/2 cup warm water.
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d. 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.
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e. 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.
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f. Allow dough to double in bulk, about 1 hour. Punch down dough and let stand for 20-30 minutes at room temperature before using.
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g. Roll dough into a circle about 10 inches in diameter, building up the edges slightly. Place dough on a pizza pan or baking sheet.
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2. To prepare toppings:
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a. Coat chicken with jerk seasoning. Heat olive oil in a saute pan and when hot, sear chicken on both sides.
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b. Remove chicken from pan, add mushrooms to pan, and saute them for about 1 minute.
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c. Drain liquid from pan. Slice chicken into thin strips.
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3. To prepare salsa: In a small mixing bowl, combine and mix thoroughly all ingredients.
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4. To assemble pizza:
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a. Spoon barbecue sauce onto dough.
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b. Top with mushrooms and chicken strips. Sprinkle cheeses on top.
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c. Bake pizza in a preheated 450 degree oven for 7-8 minutes until crust is browned and cheese is golden and bubbly.
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d. Garnish pizza with mango salsa as soon as pizza is removed from oven
