Premake the dough, confit garlic, fermented chilli honey in advance.
When you are ready to make the pizza, divide your dough according to the size of pizza you wish to make. We generally make 4 thin crust pizzas from one batch.
Roll the dough into a ball and cover to rise.
Meanwhile, preheat the oven and a pizza stone if you have one, to as high a temperature as you can. I have a 275°C option which is what I use for pizza.
When the dough is looking good, push and flatten leaving a nice edge. Spread with a little of the confit garlic.
Mill the parmesan 10 sec/speed 10 and sprinkle across the top of the garlic. Bake 5 minutes or until the dough is well risen and bubbling and the bottom of the dough is cooked.
Remove from the oven, add the mozzarella and greens and return to the oven for a few minutes until the greens are just wilted, but not burnt.
Drizzle with plenty of the chilli honey to taste and enjoy immediately.