Salsa verde pizza with chorizo and goat cheese

The day before, stir 2 cups all-purpose flour, a quarter teaspoon instant yeast and a teaspoon of salt in a bowl; stir in half a cup of room-temperature water and a third of a cup of beer until it just comes together as a rough mass.

Cover with plastic and leave on the counter overnight to rise.

Cook the Mexican chorizo over about medium heat, breaking it up, until completely cooked through and starting to brown, about 10 minutes.

Splash olive oil on a rimmed baking sheet and turn the dough out onto it.

Spread roasted tomatillo salsa in a thin layer over the dough, scatter on the chorizo, add a couple of very thin slices of red onion so they cook, and a little fresh goat cheese.

Heat the oven to 500 for about half an hour so it is really hot, then bake the pizza in the middle of the oven 20 to 25 minutes.

Sprinkle with a little queso añejo (or Romano) and a few cilantro leaves.