Who doesn't love pizza? Warm, crispy, cheesy and delicious. It's certainly something I hold near and dear to my heart. I do consider myself to be an extremely harsh pizza connoisseur, if for no other reason other than the fact that one: I'm from NY, two: I've visited the homeland itself (Naples, Italy) and three: I've got partial Neapolitan blood running through my veins. Now I am certain that there are some things that have no business on pizza (I'm talking to YOU pineapple!), I sometimes like to branch out of the Italian topping world and expand to other cultures. On this midweek evening, fresh returned from a trip to Spain, I was inspired. Although the pizza dough was purchased from Whole Foods, I just knew the marriage of ingredients I was about to bring together would be an intense explosion of Barcelona memories. Sautéed with a little finely chopped garlic and onion were wild mushrooms (porcini, trumpet, chanterelle). Once cooked down and set aside, spicy chorizo entered the pan to absorb the previous mushroomy, garlicky coating already baked on by its previous companions. The chorizo continues to cook till crispy and glazed, showing off that beautiful burnt sienna hue that happens when the magic of the fat from the sausage and extra virgin olive oil are perfectly rendered. With all pan ingredients complete, they are ready to be added to rolled out dough. Upon my cooked ingredients comes one final but critical guest to the party...manchego. If you've never had manchego please do yourself and favor and purchase a good quality wedge from your local cheese shop. It's a wonderful sheep's milk cheese, slightly tangy with a creamy bite but not quite a soft cheese. The results of this pizza were fantastic, sprinkled with a few fresh herbs at the end. About the only thing that'll make this pizza just a teensy bit better...your favorite red wine.