Porto Pizza

Ingredients

• 16-18 oz.
  Port, preferably Croft
• 8 oz.
  Mayonnaise
• 9-12 oz.
  Pizza dough
• 7 oz.
  Whole milk mozzarella cheese
• 6 ea.
  Portuguese or Spanish chourico, thin slices, ready to eat
• 2-3 oz.
  Nduja, preferably Tempesta
• 1/4 cup
  each microgreens, Bulls Blood and arugula
• 1 oz.
  shaved topo Sao Jorge Cheese
• Smoked salt, as needed
• Smoked fleur de sel