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1
In a large bowl, dissolve the honey in 2 tablespoons of the warm water.
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2
Sprinkle the yeast on top and let stand until foamy, about 10 minutes.
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3
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.
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4
On a floured work surface, knead the pizza dough until smooth.
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5
Transfer to a lightly oiled bowl, cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
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6
Preheat the oven to 500 and set a pizza stone on the bottom of the oven to heat for at least 30 minutes.
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7
On a floured work surface, divide the dough in half and roll each half into a ball.
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8
Flatten each ball into a 6-inch disk and transfer to a large, floured baking sheet.
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9
Cover with plastic wrap and let stand until puffed, about 15 minutes.
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10
In a large skillet, heat the olive oil.
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11
Add the garlic and cook over moderate heat until golden, about 1 minute.
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12
Add the escarole and cook, tossing, until wilted, about 2 minutes.
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13
Season with salt and pepper.
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14
On a floured work surface, roll out 1 disk of dough to an 11-inch round.
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15
Transfer to a floured pizza peel.
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16
Lightly brush the edge of the dough with olive oil.
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17
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.
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18
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 toppings are sizzling.
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19
Cut the pizza into wedges and serve immediately.
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20
Repeat with the remaining dough and toppings.
