Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	ml
Tomato Sauce	g
Mixed Olives	g
Manchego Cheese	g
Anchovy Fillets
Chorizo	g
Pimientos de Padrón	g
Olive Oil	tbsp
Sea Salt

1. For the dough, mix the yeast, honey and water in a bowl.
2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
5. Preheat the oven to 230ºC. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness.
6. Season the tomato sauce with salt and pepper. Spread it over the pizza dough, then spread the anchovies and grated Manchego cheese.
7. Place the dough in the oven and bake for about 15-20 minutes, until golden brown.
8. In the meantime, chip the olives and prepare the peppers and chorizo.
9. For the chorizo, either slice the chorizo or peel and break in pieces. Pan-fry the sausage until crisp. Remove and set aside.
10. To prepare the peppers. Rinse them and dry well (any water may spit when cooking). Drizzle the oil in a small-medium skillet, heat it up and add the peppers in a single layer and cook for a minute or two on each side, turning as they start to blister and brown slightly. Once done, sprinkle them with a good pinch of sea salt.
11. Once the pizza dough is ready, spread the olives, chorizo and peppers.

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