Preheat the oven to 450°F.
Roll out your pizza dough to 14-inch circle. Mark a circle in the center of the dough with a small up-side-down bowl (approximatley 6 inches in width). Using a sharp knife, cut an "X" into the circle. Rotate, then cut another "X." It should resemble the shape of a star.
In a seperate bowl, combine the ricotta, BeeMaid Honey, tarragon and nutmeg until smooth and creamy.
Lightly brush the pizza dough with olive oil and sprinkle with a pinch of salt and pepper. Add 6 dollops of the honey ricotta mixture around the circle and then spread out with a spoon until evenly dispersed. Sprinkle the parmeasn, mozarella, prosciutto and arugula on top. Add one final drizzle of BeeMaid Honey on top.
Using the pre-cut "star shape" in the dough, pull the individual centre dough pieces over the toppings, pressing them firmly into the edge of the dough to secure them in place.
Once all the dough edges have been secured, brush the outside of the dough with olive oil and bake in the oven for 15 minutes (or until golden brown).
Let cool and sprinkle with pomegranate seeds for a festive garnish before serving.