Shrimp-And-Chorizo Pizza With Escarole And Manchego

Another new pizza tonight.  I did not try the dough recipe.  I have recently been inspired to try baking breads, so maybe next time.  However, getting dough from the deli or a local pizzeria is a HUGE time saver.  So dough aside, everything else was the same save the escarole.  There were only very small heads available, so I used the whole head but it was most likely the same as a half of a normal size head. I happened to love the escarole, chorizo and manchego combo, but found the shrimp superfluous.  They didn't detract from the pizza, but I didn't notice them adding either.  The boy, who has proclaimed that he loved escarole in the past said he didn't like it tonight.  I'm not buying it;).

Shrimp-And-Chorizo Pizza With Escarole And Manchego

Dough
1/2 t  honey
1/2 c  warm water
1 1/4 t  active dry yeast
1 1/2 c  bread flour
1 1/2 t  extra-virgin olive oil,plus more for brushing
1/2 t  kosher salt
Toppings
2 T  extra-virgin olive oil,plus more for brushing
1    large garlic clove,minced
1/2    head escarole,cut into 1-inch pieces (4 cups)
Salt and freshly ground pepper
6    ounces Manchego cheese shredded (2 cups)
1/2 lb medium shrimp—shelled deveined and halved lengthwise
1 1/2    ounces firm chorizo,thinly sliced
1. MAKE THE DOUGH 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.
2. 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 plastic wrap and let stand
in a warm place until doubled in bulk, about 1 hour.
3. 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 15 minutes.
4. MEANWHILE, PREPARE THE TOPPINGS In a large skillet, heat the 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 pepper.
5. 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 toppings 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 Step 2 and
refrigerated overnight. Let the dough return to room temperature before
proceeding.