Mix flour and salt in your stand mixer or food processor. Pour the warm water into a small bowl and sprinkle the yeast over the water and stir to combine. Let the yeast stand for 10 minutes until it dissolves. Pour the yeast mixture into the bowl of flour. Add honey and olive oil. Mix and knead the dough until it becomes smooth and elastic. Preheat your oven to 170 degrees and then turn it off. Cover the bowl with plastic wrap and place it in the warm oven for 1 hour. Set on the countertop and let it continue to slowly rise until you need it.
For the Pizza Topping
Heat 2 tbsp of Olive Oil in a medium skillet over medium-high heat. Add the onions and saute until golden brown (about 15-20 minutes). Add Balsamic Vinegar and Worcestershire Sauce. Reduce the heat to medium-low until the liquid evaporates (about 4 minutes). Season to taste with salt and pepper.
In a small saucepan, heat the remaining 1/4 cup of olive oil over medium-low heat. Add the garlic and saute until garlic is just barely brown. Using a slotted spoon, remove the garlic and reserve it in a small dish. Pour the garlic infused oil into a seperate bowl.
Preheat the oven to 500 degrees (F) and position the rack on the lower third section. Roll out dough into a 12 inch diameter on a floured surface. Brush 1 tbsp of the garlic infused oil on the dough, leaving a 1/2 inch plain border. Sprinkle the cheese on top of the oil, then the reserved garlic, balsamic onions and the roasted red peppers. Sprinkle evenly 3 tbsp of grated Parmesan cheese.
Bake for 6 minutes and then rotate the pizza pan and bake for 6 more minutes until the crust is golden brown. Arrange the prosciutto on top of the pizza and bake for 1 minute more to warm the prosciutto. Remove the pizza from the oven onto a cutting board, sprinkle with thyme and drizzle the rest of the garlic olive oil and about 1 teaspoon of balsamic vinegar over top the pizza. Cut into 8 equal slices.