Tapas Pizza with Sheep’s Milk Cheese – Cappello's

Ingredients

• 1 Cappello’s Naked Crust
• 9 ounces ground chorizo, cooked
• 14 ounces artichoke hearts (drained and cut into quarters)
• 1 roasted sweet red pepper, cut into strips
• 1 roasted sweet yellow pepper, cut into strips
• 2.5 ounces thinly sliced Serrano ham (or Prosciutto)
• 3.5 ounces finely grated sheep’s milk cheese (we love Carr Valley's Cave-aged Marisa cheese )
• Black and green pitted olives (sliced)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice