In a mixing bowl, combine the warm water, active dry yeast, and honey. Let it sit for about 5 minutes until it becomes frothy.
Add the olive oil to the yeast mixture. Gradually stir in the all-purpose flour and salt. Mix until a dough forms, then transfer it to a floured surface.
Knead the dough for about 5 to 7 minutes until it becomes smooth and elastic. Shape it into a ball and place it in a lightly greased bowl. Cover it and let it rise in a warm spot for about 1 hour.
In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant. Stir in the flour and cook for another minute. Gradually whisk in the half and half, and season with salt, pepper, and nutmeg. Continue whisking until the sauce thickens and is smooth.
While the dough is rising, preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven to heat up as well.
Once the dough has risen, punch it down to release the air. Transfer it to a floured surface again and roll it out into a 12-inch circle. Place the rolled dough onto a baking sheet or a preheated pizza stone.
Spread the creamy garlic sauce evenly over the dough, leaving a slight border around the edges. Sprinkle the provolone, mozzarella, and fontina cheeses on top. Tear the burrata balls and distribute them over the cheese layer.
Sprinkle the grated parmesan cheese over the top and add a pinch of extra salt and pepper if desired. Scatter the fresh herbs over the pizza.
Carefully place the assembled pizza in the preheated oven. Bake for about 12-15 minutes, or until the crust is golden and the cheese is bubbly.
Once baked, remove the pizza from the oven and let it cool for a few minutes. Slice it up, and sprinkle a little extra parmesan on top before serving.
