Preheat the oven to 450°F (232°C). If using a pizza stone or baking steel, place it in the oven while it preheats so it gets very hot.

Prepare a pizza pan or the back of a baking sheet by lining it with parchment and sprinkling it lightly with cornmeal or flour.

Heat a skillet over medium heat and add the Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and cooked through, then drain off any excess fat.

Add the sliced red onion to the skillet and cook until softened and lightly golden, about 5 minutes. Stir in the garlic for the last minute, cooking just until fragrant.

Season the sausage mixture with a pinch of salt, pepper, and red pepper flakes if using. Remove from the heat and set aside.

On a lightly floured surface, gently stretch or roll the pizza dough into a 12‑inch circle. Try not to press out all of the air so the crust bakes up light and chewy.

Transfer the shaped dough to the prepared pan and brush the surface lightly with olive oil to help prevent sogginess and promote browning.

Sprinkle the mozzarella cheese evenly over the dough, leaving a small border for the crust.

Distribute the cooked sausage and onion mixture over the cheese, then top with the crumbled feta cheese so it is scattered across the pizza.

Bake the pizza for 12–15 minutes, or until the crust is golden brown and the cheese is melted and bubbling around the edges.

Remove the pizza from the oven and immediately drizzle with honey, focusing on an even, light layer so every slice gets some sweetness.

Finish with chopped fresh basil or parsley and an extra pinch of red pepper flakes if desired. Let the pizza rest for a couple of minutes, then slice and serve warm.