Place lukewarm water in a small bowl with honey and yeast and let develop for 5 minutes until the yeast turns frothy.

In a mixer with a bread hook attachment, place the flour, salt and olive oil.

When the yeast mixture is ready, add to the bowl and turn the mixer on medium until it forms a ball. Cover the bowl with plastic wrap and set in a dry room for one hour until the dough doubles in size.

When the dough is ready, preheat the oven to 425 degrees.

|| Garlic Cream Sauce ||

In a small saucepan melt down the butter over medium heat. Add the flour, whisk, and let cook together for a minute before adding the salt, pepper, and garlic. Pour in the milk continuing to stir until the mixture starts to thicken, then add the parmesan cheese until fully melted.

|| Toppings ||

Cook the chorizo in another small saucepan.

Loosely roll out the pizza dough with floured fingers on a pizza stone. Sprinkle flour on the dough itself if it’s still too sticky. Add the garlic cream sauce and Monterey Jack cheese. Continue to sprinkle on the ingredients to your liking.

Bake for 15-20 minutes until the crust looks deep golden.

Spritz with lime juice and finish with fresh cilantro and jalapeños.