| 1 | Prepare dough: in a small bowl, combine water, yeast and sugar and stir well to combine. |
| 2 | Set aside for 5 minutes. |
| 3 | In a large mixing bowl, combine flour, semolina flour and salt. |
| 4 | Add olive oil to the yeast mixture. |
| 5 | Stir well and add to flour. |
| 6 | Add additional ?cup warm water. |
| 7 | Bring the mass of dough together until a compact ball is formed. |
| 8 | Turn dough out onto work surface and knead vigorously for 7 minutes until smoth and satiny. |
| 9 | Place a small amount of olive oil in a large bowl. |
| 10 | Put dough in the bowl and turn it twice to coat. |
| 11 | Cover bowl with plastic wrap and a kitchen towel. |
| 12 | Set the bowl in a warm place. |
| 13 | Allow dough to double in bulk, about 1 hour. |
| 14 | Punch down dough and let stand for 20-30 minutes at room temperature before using. |
| 15 | Roll dough into a circle about 10 inches in diameter, building up the edges slightly. |
| 16 | Place dough on a pizza pan or baking sheet. |
| 17 | Prepare toppings: coat chicken with jerk seasoning. |
| 18 | Heat olive oil in a saute pan and when hot, sear chicken on both sides. |
| 19 | Remove chicken from pan, add mushrooms to pan and saute them for about 1 minute. |
| 20 | Drain liquid from pan. |
| 21 | Slice chicken into thin strips. |
| 22 | Prepare salsa: in a small mixing bowl, combine and mix thoroughly all salsa ingredients. |
| 23 | To assemble pizza: spoon barbecue sauce onto dough. |
| 24 | Top with mushrooms and chicken strips. |
| 25 | Sprinkle cheeses on top. |
| 26 | Bake pizza in a preheated 450°F oven for 7-8 minutes until crust is browned and cheese is golden and bubbly. |
| 27 | Garnish pizza with mango salsa as soon as pizza is removed from oven. |
