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Special equipment: a pizza stone or baking sheet
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For the dough: Stir together the warm water, honey and yeast in a measuring cup or small bowl.
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Let sit until a small layer of foam develops at the top, 3 to 5 minutes.
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(If this doesn't happen, your yeast is old; discard it and try again with new yeast.)
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Combine the flour and 1/2 teaspoon salt in a medium bowl and make a well in the center.
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Add the yeast mixture and oil to the well and incorporate with a wooden spoon until a sticky dough forms.
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Scrape down the sides of the bowl with a silicone spatula to reincorporate any dough stuck to the sides.
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Cover the bowl tightly with plastic wrap or a damp kitchen towel and keep in a warm place until the dough has doubled in size, about 1 1/2 hours.
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Knead the dough on a floured surface just until smooth, a few seconds.
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Divide the dough into 2 balls, cover with plastic wrap or a damp kitchen towel and let rest on the counter for 30 minutes.
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For the sauce: Put the tomatoes in a small bowl and rinse the can with about 2/3 cup of water into the bowl.
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Add the oil, garlic, 1/4 teaspoon salt and crushed red pepper to a large skillet.
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Cook over medium heat, stirring, until the garlic just starts to turn golden, 3 to 4 minutes.
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Add the tomato mixture and simmer, stirring occasionally, until the sauce thickens, 15 to 20 minutes.
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For the pesto: Preheat the oven to 400 degrees F. Spread the pistachios on a baking sheet and toast, tossing once, until slightly browned and aromatic, about 8 minutes.
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Let cool, then pulse in a food processor until the texture of coarse sand.
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Add the arugula, parsley and 1/4 teaspoon salt and pulse until the mixture is evenly chopped.
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Drizzle the oil through the feed tube with the machine running until well incorporated.
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When you are ready to bake the pizza, place a pizza stone in the bottom of the oven and heat it to 450 degrees F. If you do not have a pizza stone, preheat a baking sheet that has been flipped over bottom-side up.
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Cut two 12-inch squares of parchment and dust with flour.
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On a floured surface, stretch one ball of dough to a 12-inch round, leaving a thick 3/4-inch border on the edge.
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Slide the dough onto one of the parchment squares, then slide the square onto the back of a baking sheet.
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Brush the entire round with 1/2 tablespoon oil.
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Spread the dough up to the border with half the tomato sauce.
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Dollop the pizza with half the pesto using a teaspoon.
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Sprinkle with 1/3 cup of the mozzarella and a pinch crushed red pepper.
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(Don't worry if it looks like too little cheese.
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It will melt and spread.)
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Slide the pizza and parchment from the baking sheet onto the hot pizza stone.
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Bake the pizza until the edges turn golden brown, 6 to 8 minutes, rotating halfway through cooking.
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Let cool for 2 minutes before slicing.
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Repeat with the remaining dough and toppings.
