JERK CHICKEN PIZZA

      Title: JERK CHICKEN PIZZA
  Categories: Pizza
       Yield: 1 10" pizza
  
 MMMMM---------------------------DOUGH--------------------------------
     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
 
 MMMMM--------------------------TOPPING-------------------------------
       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
 
 MMMMM------------------------MANGO SALSA-----------------------------
     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.
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