Stir the garlic into the butter and mix. Spread evenly over the dough leaving a 1/2 inch border around the edge for the crust. Top with the mozzarella and parmigiano reggiano.
Once the oven is heated, remove the stone and carefully transfer the pizza to the stone. Cook for around 12 minutes. It's done once the crust is bubbled up and browned. Lift to check that the bottom has browned as well.
Once slightly cooled, drizzle with honey, slice into fingers, and enjoy!!