Preheat oven to 475°F (245°C) with rack in lower third. If using a pizza stone, place it in the oven while preheating for at least 30 minutes.

Roll out the pizza dough to about 12 inches in diameter and 1/4-inch thickness on a floured surface. Let rest 2-3 minutes if dough springs back. Transfer to a baking sheet or pizza peel dusted with cornmeal or flour.

Sprinkle mozzarella cheese evenly over the dough, leaving about a half-inch border around the edges. Arrange pepperoni slices on top, slightly overlapping for better coverage.

Sprinkle Parmesan cheese and crushed red pepper flakes (if using) evenly over the pizza.

Bake in preheated oven for 12-15 minutes, or until crust is golden brown with darker spots and cheese is bubbling vigorously.

While pizza bakes, gently warm honey in a small saucepan over low heat or microwave for 15 seconds. Stir in chili flakes and let sit for 2-3 minutes to infuse.

Remove pizza from oven and let rest for 2 minutes. Drizzle 2-3 tablespoons of hot honey over the top in a zigzag pattern. Add fresh arugula or basil if desired.

Slice and serve immediately while hot and crispy.