In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
At this time, I like to grate my cheeses and slice any veggies!
Drizzle 2 tablespoons of olive oil into a 9x13inch cake pan or dish. Remove the dough from the bowl and knead it a few times until silky, using a sprinkle of extra flour if needed. Place the dough in the pan and press it out towards the edges. It might not reach the edges at first (and it will spring back), so give it 10 minutes to rest, then try again. You can do this a few times, letting it rest and stretching it out! Once it's in the pan and as close to the edges as it will get, cover it and let it rise again for 30 minutes.
Preheat the oven to 550 degrees F.
To make the pizza, press the dough down in the pan with your fingertips and remove any large air bubbles. Spread the sauce on the dough, leaving a small border around the edges. Add a small handful of cheese (the mozzarella or fontina!), then layer on the veggies and garlic! Add a few more tablespoons of sauce and then load on the cheese. It's okay if it's around the edges, because it will get crispy on the edges of the dough!
Bake the pizza for 15 to 20 minutes, or until the cheese is golden and bubbly and the crust around the edges is golden. Remove and sprinkle with extra parmesan cheese. Run a spatula around the edges to remove the pizza. I like to remove it one rectangle and cut from there. Slice and serve it!