Prepare the Pizza Dough: In a small bowl, combine the warm water, active dry yeast, and honey. Let it sit for about 5-10 minutes until the yeast becomes foamy. In a larger bowl, mix the flour and salt. Add the olive oil and yeast mixture to the flour, stirring until a dough forms. Knead the dough for 5-7 minutes until smooth and elastic. Cover the dough with a towel or plastic wrap and let it rise in a warm place for 1 hour or until it doubles in size.

Preheat the Oven: Preheat your oven to 475°F (245°C).

Prepare the Toppings: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the mushrooms and cook until softened, about 5 minutes. Remove from heat and set aside. In the same skillet, add another 2 tablespoons of olive oil. Add the asparagus and sauté for 3-4 minutes, or until tender but still crisp. Season with salt, pepper, and crushed red pepper. Set aside.

Assemble the Pizza: Once the dough has risen, punch it down and roll it out on a floured surface into a round shape. Place the dough on a greased baking sheet or pizza stone. Brush the dough with the remaining olive oil and sprinkle with garlic and parmesan cheese. Spread the mozzarella cheese evenly over the dough. Add the sautéed mushrooms, asparagus, fresh basil, and sun-dried tomatoes.

Bake the Pizza: Place the pizza in the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.

Finish the Pizza: Remove the pizza from the oven. Tear the burrata cheese into pieces and scatter it over the hot pizza. Sprinkle with crumbled feta cheese and toasted pine nuts. Drizzle the balsamic vinegar and brown sugar mixture (if using) over the top. Add the fresh arugula just before serving.

Serve and Enjoy: Slice and serve immediately!