Preheat the oven to 425 degrees F (220 degrees C).
Place the Water (1/2 cup), Honey (1 teaspoon), and Active Dry Yeast (1/2 teaspoon) in a small bowl and let activate for 5-10 minutes.
In a medium bowl, add the Salt (1 1/2 teaspoon) and All-Purpose Flour (1 1/2 cup). Once the yeast is foamy, add it to the flour mixture, and stir with a spoon until it comes together.
Dump the dough onto a well-floured surface, and knead for about 2 minutes.
Cover the dough, and let rest for 5 minutes.
Roll out the dough into a thin circle, and transfer to a pizza stone or baking sheet. Let rest while you prep the toppings.
Place the Whole Milk Ricotta Cheese (1/2 cup), Goat Cheese (4 ounce) and a pinch of Salt in a food processor and pulse until smooth and creamy.
Spread the mixture on the dough, then arrange the Fig (2), Prosciutto (5 slice), Cherry Tomato (5), Frozen Green Peas (1/4 cup), and Parmigiano-Reggiano (1/4 cup) over the top.
Bake in the oven for 12-15 minutes.
Finish with Arugula (to taste), an extra drizzle of Honey (to taste), and a drizzle of Balsamic Reduction (to taste).