Pre-heat your oven with the bake/broil option to 210 C (410 F)

Heat a small sauce pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil

Finely mince 2 cloves of garlic and add them to the pan, mix with the oil and then add 1 cup of tomato puree, ½ teaspoon of dried oregano, ½ teaspoon of dried parsley, ½ teaspoon of sea salt, a pinch of white sugar and some freshly cracked black pepper, mix everthing together and lower the fire to a LOW heat

Thinly sice 1 red and 1 green bell pepper, thinly slice 4 button mushrooms and thinly slice 10 green Spanish olives, set aside

Add 1 cup of all-purpose flour to a bowl, 1 teaspoon of sea salt, ½ teaspoon of white sugar, 1 teaspoon baking powder, 1 tablespoon of extra virgin Spanish olive oil, ⅓ cup of luke warm water, mix everything together until you form a dough, and shape into a ball

Add some flour to a flat surface, add the dough on top and knead it for 1 to 2 minutes, then roll it out with a roller until you reach a thin circular dough that is about 12 inches in diameter

Add some parchment paper to a baking tray, drizzle with a kiss of extra virgin Spanish olive oil and add the dough on top, evenly spread the sauce on top of the dough

Thinly slice 1 ball of fresh mozzarella and add on top of the sauce, then add all the toppings you cut on top of the cheese, season the toppings with some sea salt, add some freshly shredded Manchego cheese on top of the toppings and drizzle a little extra virgin Spanish olive oil on top

Add the pizza to the oven between 15 to 18 minutes

Once the pizza is done, remove from the oven, slide it onto a wood cutting board and serve