In a large bowl, combine water, yeast, honey, and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes.
Add in 2 1/2 cups of flour and salt, stirring with a spoon until the dough comes together but is still sticky.
Using your hands, form the dough into a ball and work in the additional 1/2 cup of flour, kneading it on a floured surface for a few minutes.
Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1 1/2 hours.
After the dough has risen, punch it down to release the air. Place it back on the floured surface.
Using a rolling pin or your hands, form it into your desired shape and transfer to a baking sheet or pizza pan.
Cover it with a towel and let it sit in the warm place for an additional 10 minutes.
Heat the oven to 425 degrees F or 475 degrees if using a pizza stone.
Meanwhile, make your pesto by combining basil, lemon zest, juice, cheese, pine nuts, and garlic in a food processor.
Spread a few tablespoons of the pesto all over the dough and top with grated provolone.
Tear apart the balls of burrata and place them all over the dough along with the artichokes.
Bake for 20 to 25 minutes until the cheese is golden and bubbly. Remove and top with extra basil and parmesan if desired. Slice and serve immediately.
