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1
In a bowl, combine the yeast with the beer or water, honey, olive oil and salt.
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2
Leave for 5 minutes at room temperature to activate the yeast, then transfer to a food processor along with the flour and process until the dough forms a ball.
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3
The dough should be soft but not sticky.
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4
If it is too sticky, add a bit more flour and process for another couple of seconds.
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5
Tip the dough onto a lightly floured work surface and knead thoroughly for 2 minutes, adding extra flour if necessary to form a smooth dough.
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6
Transfer the dough to a lightly oiled bowl and turn to coat with oil.
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7
Cover with a damp tea towel and allow to rise in a warm place until doubled in size, at least 1 hour.
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8
Preheat the oven to 230C/gas 8/450F
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9
Divide the dough into 4 and roll into balls.
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10
Place on a lightly oiled baking sheet, cover with a damp towel and leave to rest for 15 minutes.
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11
Transfer the dough to a lightly floured surface and roll into 30cm rounds, each about 1cm thick.
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12
Spread 2 tbsp of tomato sofrito on the base of each pizza, leaving a 5cm edge.
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13
Spread the caramelised onions on top, followed by the lardons, pineapple and cherry tomatoes.
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14
Top with the mozzarella, Parmesan, oregano and pepper.
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15
Bake on a baking tray in the oven for 15 to 18 minutes, until crisp and bubbling.
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16
Leave to cool for two minutes before serving with a little chilli oil and a crisp green salad.
