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 it 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 1/2 hours.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza stone. Place the towel back over the dough and let sit in the warm place for 10 minutes.

Preheat oven to 400 degrees F.

In a large skillet, heat 1 1/2 tablespoons of olive oil over medium-low heat and add garlic. Cook for one minute then add spinach, tossing well to coat. Cook until wilted, about 5-6 minutes, then stir in the mascarpone and parmesan until creamy. Season with salt, pepper and nutmeg, stir well, then set aside.

Brush remaining olive oil all over pizza dough, then evenly distribute creamy spinach mixture over top. Place torn slices of prosciutto on next, then crumble goat cheese all over the pizza. Finally, layer on the thin slices of lemon and top with a sprinkling of parmesan cheese. Place in the oven and bake for 25-30 minutes, until crust and cheese is golden. Remove and let cool slightly, then slice!