- In a bowl, combine the water, oil, and honey. Set aside.
- In a large bowl with a wooden spoon, or in a stand mixer (using the dough hook), combine the flour, yeast, and salt. Add the water mixture and stir until it forms a soft ball. Knead the dough for about 3 minutes on a floured surface or in the stand mixer.
- Place the dough in a clean and lightly oiled bowl. Return the dough to coat with the oil. Cover the bowl with a damp cloth and leave in a warm and moist place for about 1 hour or until the dough has doubled in volume.
- In a saucepan, sauté the chorizo and garlic in the oil for about 1 minute. Add the tomato paste, brown sugar, and wine vinegar and sauté for about 2 minutes. Add the tomatoes and bring to a boil. Simmer for about 10 minutes. Season with salt and pepper.
- In a saucepan, soften the onion, mushrooms, and bell pepper in the oil. Season with salt and pepper. Pour the filling into the sauce. Stir thoroughly and let cool.
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- On a floured work surface, cut the dough into 16 equal pieces. With a rolling pin, roll one piece of dough at a time into a 6-inch (15-cm) disk. Keep the remaining pieces under a damp cloth while making the pizzas.
- Place about 3 tbsp of the filling in the centre of the disk of dough. Add 2 tbsp of cheese. Brush half of the edge of the dough with milk. Close the dough, sticking the dry side to the wetted side, forming a small turnover. Press the edges with your fingers. With a spatula, place the pizza on a baking sheet. Repeat with the remaining ingredients.
- Brush the pizzas with milk and bake for about 20 minutes or until golden brown. Let cool for about 10 minutes. If they are frozen, reheat for about 15 minutes.