Step 1: Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes.
Step 2: On a floured surface, stretch or roll out the pizza dough into a 12-inch circle.
Step 3: In a small bowl, mix the olive oil with the sliced garlic and red pepper flakes.
Step 4: Brush the garlic-infused oil generously over the surface of the dough, leaving a small border for the crust.
Step 5: Sprinkle the shredded mozzarella evenly over the oil base.
Step 6: Arrange the paper-thin lemon slices across the pizza in a single layer, ensuring they do not overlap excessively.
Step 7: Add small dollops of ricotta cheese between the lemon slices and sprinkle the fresh rosemary and Pecorino Romano over the top.
Step 8: Carefully transfer the pizza to the preheated stone or baking sheet and bake for 8-10 minutes, or until the crust is golden brown and the lemons are slightly charred.
Step 9: Remove from the oven and let rest for 2 minutes. Top with fresh arugula and a light drizzle of honey before serving.