Jerk chicken pizza

Yield: 1 10\" pizza

Measure Ingredient
¼ cup Warm water (105-115'F)
1½ teaspoon Active dry yeast
2 teaspoons Sugar
2 cups Flour
¼ cup Semolina flour
1½ teaspoon Salt
2 tablespoons Olive oil
½ cup Warm water
4 ounces Chicken breast, boneless/ skinless
1 tablespoon Jerk seasoning
1 tablespoon Olive oil
½ cup Shiitake mushrooms, sliced
½ cup Barbecue sauce
¼ cup Asiago cheese, grated
¼ cup Mozzarella, shredded
¼ cup Smoked mozzarella, grated
½ \N Mango, ripe, diced
2 tablespoons Red onion, diced
1 tablespoon Tomato, diced
1 tablespoon Olive oil
1½ teaspoon Balsamic vinegar
1 teaspoon 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 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 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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