Make the Pizza Dough

In a small bowl or measuring cup, whisk together the water, honey, and yeast. Let sit for about 5 minutes until there is about an inch of froth. Add the olive oil and whisk to combine.

In the bowl of a stand mixer with the dough hook, mix together the flour and salt on low. Slowly add the yeast water to the bowl, pouring around the edges to push the flour down. Slowly increase the speed as the dough forms into a ball. Once a ball is formed, place the speed on high and let it work the dough for about 5 minutes.

Remove the dough from the bowl and form into a ball. Cut in half and form into two even sized balls. Lightly flour a baking sheet and place the two balls on top, spaced several inches apart. Lightly spray with a nonstick cooking spray or, with your hands, very lightly coat the tops with olive oil. Cover the tray with plastic wrap and let the dough sit until doubled in size ~ about 1 hour.

Make the Pizza

Preheat the oven to 500°F

In a food processor, add the pesto, lemon zest and juice, garlic, Parmesan, and red pepper flakes. Process until smooth.

On a lightly floured surface, roll out one ball of pizza dough, turning a quarter turn every couple of rolls, to form a circle about 15 inches long. Place on top of a baking sheet.

Spread half of the pesto sauce across the pizza, leaving about 1 inch around the edges. Roughly tear up half of the mozzarella and spread it around the pizza. Repeat with the prosciutto. Evenly sprinkle half of the clams and Gorgonzola across the top.

Bake for 10 to 12 minutes. While the first pizza bakes, prep the second pizza using a separate baking sheet. Remove the first pizza and place on a cutting board. Slice and serve immediately while the second pizza bakes.

Enjoy!