Preheat oven to 550F. If you have a pizza stone, place the stone in the oven while it preheats, and for best results, let it sit in the hot oven about 30 minutes before making the pizza.

If you have a pizza peel, on a large sheet of parchment paper, sprinkle a generous amount of cornmeal. If you don't have a pizza peel, sprinkle the cornmeal onto whatever baking sheet you're baking the pizza on. Use your hands to stretch the pizza dough until it's about a 12 inch circle. It's okay if it isn't a perfect circle, mine certainly never it! Place the circle onto your baking sheet or parchment paper. Let it rest for a few minutes while you prep the apple.

Peel the apple, remove the core, and slice it into thin matchsticks. Toss apple sticks in a bowl with the juice of 1/2 lemon, and set aside.

Brush the dough with the olive oil until the entire dough has been brushed with oil. Be sure not to put so much oil onto the pizza that it's pooling up in places, otherwise the pizza will get too greasy. You may use more or less than the 2 tablespoons, it's okay to eyeball it a bit.

Sprinkle salt over the dough. Next, sprinkle the mozzarella evenly over the dough, leaving a border for the crust. Evenly distribute the brie slices over the pizza.

Transfer the pizza to the oven, onto the pizza stone if you have one. If you're baking on a pizza stone the pizza will cook a bit quicker, in about 5-6 minutes. If you don't have a stone, it will cook in about 7-9 minutes. Be sure to keep an eye on the pizza, the oven is really hot so it will cook quickly! Once the crust is slightly golden and puffed, and the cheese has browned a bit, remove from the oven.

Let the pizza cool for 5 minutes, then top with the apple matchsticks. Evenly sprinkle the arugula over the pizza, then top with fresh arugula. Sprinkle shaved Parmesan over the pizza, and top it off with an even drizzle of honey over the whole pie.

Slice, serve, and enjoy!