In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Next, rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

About 20 minutes before the dough is done rising, start assembling the pizza. Preheat the oven to 375 degrees F.*

In a large skillet, add the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.

Continue cooking and scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove the onions and place on a plate, set aside.

To the same skillet that was used for the onions, add the chorizo and brown all over, about 5 minutes. Once the chorizo is browned, add the garlic and chipotle chilies, cook another minute or so. Stir in the spinach and chopped artichokes until the spinach has wilted. Remove from the heat and stir in the basil.

Once the pizza dough is ready, lightly flour a counter. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. Spread the tomato sauce over the dough. Add the caramelized onions and chorizo mixture, you may find there is a too many onions and too much chorizo mixture. If that is the case, just use however much you like and save the remaining onions + chorizo for another pizza or another use. Add the shredded fontina cheese over top the chorizo mixture.

Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey. Remove from the oven and top with fresh basil and manchego cheese. EAT!