| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Atlanta | Pizza | 1 | 10" pizza |
INGREDIENTS
| 1/4 | c | Warm water, 105-115'F |
| 1 1/2 | t | Active dry yeast |
| 2 | t | Sugar |
| 2 | c | Flour |
| 1/4 | c | Semolina flour |
| 1 1/2 | t | Salt |
| 2 | T | Olive oil |
| 1/2 | c | Warm water |
| 4 | oz | Chicken breast, boneless/ |
| skinless | ||
| 1 | T | Jerk seasoning |
| 1 | T | 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 | T | Red onion, diced |
| 1 | T | Tomato, diced |
| 1 | T | Olive oil |
| 1 1/2 | t | Balsamic vinegar |
| 1 | t | Chopped fresh mint, basil |
| or cilantro or mixture |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V3 #207 Date: Mon, 29 Jul 1996 19:22:48 -0700 (MST) From: jmchee@goodnet.com (Marina Cheesman)
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Nutrition (calculated from recipe ingredients)
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Calories: 2154
Calories From Fat: 643
Total Fat: 72.8g
Cholesterol: 46.3mg
Sodium: 7403mg
Potassium: 960.6mg
Carbohydrates: 295.6g
Fiber: 23.8g
Sugar: 52.8g
Protein: 46.5g