Preheat your oven to its highest setting, ideally 500–550°F (260–290°C) with a pizza stone or baking sheet inside.

On a floured surface, gently stretch or roll your pizza dough into a roughly 12–14-inch round. If it resists, let the dough rest for 5–10 minutes to relax the gluten.

Transfer the dough to a piece of parchment paper or a lightly floured pizza peel for easy transfer to the oven.

Spread the ricotta evenly over the surface of the dough, leaving a small border for the crust.

Sprinkle shredded mozzarella and grated Parmesan over the ricotta layer.

Bake the pizza on the hot stone or baking sheet 8–12 minutes until the crust is golden and the cheese is melted and bubbly.

Meanwhile, mix the honey, cayenne, red pepper flakes, and balsamic vinegar in a small bowl to make the hot honey drizzle.

Remove the pizza from the oven, and immediately arrange the beef prosciutto slices on top so the residual heat slightly warms them.

Scatter fresh oregano leaves over the hot pizza for aromatic freshness.

Drizzle the hot honey mixture generously over the pizza.

Slice into wedges and serve right away.