For the White Sauce: (makes enough for 3-4 pizzas)
1. In a small saucepan melt butter over medium low heat. Add garlic and sauté for a few minutes until lightly golden. Be careful not to burn.
2. Next, add in flour and cook 2-3 minutes, whisking continuously being careful not to burn.
3. When the flour is a light golden color add in herbs, salt, and pepper. Slowly add in milk while whisking.
4. Mix until everything is incorporated and cook another 2-3 minutes until sauce thickens. This sauce will keep in the refrigerator for 3-4 days. You can always whisk in a little milk to thin it out if it thickens too much.
For the Pizza:
1. If your dough has been refrigerated, let it come to room temperature, covered in plastic wrap. 2-3 hours is best for homemade dough and makes the dough easy to handle.
2. Preheat your oven to 550°F or as high as it will go and place a baking rack at the top of the oven. Place a 10-12 inch cast iron skillet in the oven while it heats for one hour. You want the pan very hot!
3. Carefully remove the pan from the oven and coat bottom and sides with a few Tbsp. of Olive oil. Be careful, oil will smoke and splatter a bit.
4. Drizzle a little olive oil on a cutting board and gently shape dough into a circle and place in your skillet.
5. Spread a few spoonfuls of the white sauce on the pizza and top with burrata, pancetta, olive, and artichokes.
6. Bake for about 7-10 minutes or until crust is golden and cheese is melted. If the bottom of your pizza crust is a little light you can finish the pizza over medium heat on your stove until crust reaches your desired crispiness.
7. While the pizza is cooking bring honey and pepper flakes to a gentle simmer over medium heat. Turn off the heat and let the honey cool and infuse with the pepper flakes. When cool, store in an airtight container in the fridge.
8. Use a spatula to remove pizza from the skillet and allow to cool for a few minutes before drizzling with your hot honey. Enjoy!