Preheat your oven to 475°F (245°C), placing a pizza stone inside if you have one.

Roll out the pizza dough into a 12-inch circle on a lightly floured surface.

In a medium mixing bowl, combine the whole-milk ricotta cheese with a sprinkle of salt and freshly cracked pepper. Spread this mixture evenly over the dough, leaving a half-inch border for the crust.

Scatter the torn pieces of fresh mozzarella over the ricotta layer, then top with the thinly sliced prosciutto.

Slide the prepared pizza onto the preheated pizza stone or into the oven. Bake for about 12-15 minutes until the crust is golden brown and the cheese is bubbling.

Immediately drizzle the hot honey over the top and sprinkle the freshly chopped basil leaves on top.

Let the pizza cool for a minute before slicing. Serve warm.