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

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

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.