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
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.
