Shrimp-And-Chorizo Pizza With Escarole And Manchego

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1/2 teaspoon honey

1/2 cup warm water

1 1/4 teaspoons active dry yeast

1 1/2 cups bread flour

1 1/2 teaspoons extra-virgin olive oil, plus more for brushing

1/2 teaspoon kosher salt

2 tablespoons 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 pound medium shrimp—shelled, deveined and halved lengthwise

1 1/2 ounces firm chorizo, thinly sliced

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