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1
For the dough: in a bowl, combine the yeast with the beer, honey, olive oil and salt.
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2
Leave for 5 minutes at room temperature to activate the yeast, and then transfer to a food processor with the strong 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 little 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 for at least 1 hour.
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8
until doubled in size,.
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9
Preheat the oven to 445F.
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10
Divide the dough into 4 and roll into balls.
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11
Put on a lightly oiled baking tray, cover with a damp tea towel and leave to rest for 15 minutes.
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12
Transfer the dough to a lightly floured surface and roll into rounds, each about 1/2in thick.
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13
Spread 2 tbsp sieved tomatoes on the base of each dough round, leaving a 2 1/2in edge.
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14
Spread the caramelised onions on top, followed by the, chorizo, mango, chili and cherry tomatoes.
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15
Top with the mozzarella, parmesan, pancetta, oregano, olives and pepper.
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16
Put on a baking tray and cook in the oven for 15-18 minutes, until crisp and bubbling.
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17
Leave to cool for 2 minutes before serving, with a little chili oil if you like.
