SHRIMP-AND-CHORIZO PIZZA WITH ESCAROLE AND MANCHEGO

Steps:

• In a large bowl, dissolve the honey in 2 tablespoons of the warm water. Sprinkle the yeast on top and let stand until foamy, about 10 minutes.
• Add the remaining 6 tablespoons of water, then stir in the bread flour, the 1 1/2 teaspoons of olive oil and the salt until a lumpy mass forms.
• On a floured work surface, knead the pizza dough until smooth. Transfer to a lightly oiled bowl, cover with lastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
• Preheat the oven to 500° and set a pizza stone on the bottom of the oven to heat for at least 30 minutes.
• On a floured work surface, divide the dough in half and roll each half into a ball. Flatten each ball into a 6-inch disk and transfer to a large, floured baking sheet. Cover with plastic wrap and let stand until puffed, about 5 minutes.
• In a large skillet, heat the remaining 2 tablespoons olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute.
• Add the escarole and cook, tossing until wilted, about 2 minutes. Season with salt and freshly ground pepper.
• On a floured work surface, roll out 1 disk of dough to an 11-inch round. Transfer to a floured pizza peel. Lightly brush the edge of the dough with olive oil Scatter half of the Manchego over the dough, leaving a 1/2-inch border at the edge, then top with half of the shrimp, chorizo, and escarole.
• Slide the pizza onto the hot stone and bake for 5 minutes, or until the crust is browned on the bottom, the shrimp is cooked through, and the other tippings are sizzling.
• Cut the pizza into wedges and serve immediately.
• Repeat with the remaining dough and toppings.
• MAKE AHEAD: The pizza dough can be prepared through dough doubling in bulk and refrigerated overnight. Let the dough return to room temperature before proceeding.