In a mixer bowl, pour in warm water and sprinkle yeast over the top. Stir until it dissolves and then mix in honey. Wait 10 minutes or until it is frothy. Add in salt, olive oil and 1/2 cup of flour. Using the paddle attachment on level 2, gently mix and gradually add flour until it forms a ball that clears the side of the bowl. Switch to hook attachment and knead for 3 minutes on level 5. The dough should be elastic and keep a finger imprint when touched. Remove the dough from the bowl. Lightly grease the bowl with olive oil. Place the dough back in and cover for 1 1/2 – 2 hours, until it has tripled in size. This is enough dough to make a double batch or a single batch and a pizza. You can also use store bought pizza dough.

Preheat oven to 425F. In a bowl, mix all 3 cheeses with the salt and red chili flakes. Take half the dough and roll out to a 16x8" rectangle. Spread the cheese mixture onto the dough, leaving an inch around the edges at top and bottom. Sprinkle cheese with the pepperoni. Starting from the longest edge roll up like a jelly roll. Make sure the roll is rounded. Cut into slices and bake flat on a greased baking sheet. Brush the top with a small amount of butter and sprinkle with parmesan cheese. Bake for 12-15 min. or until lightly browned and the dough is cooked and the cheese is melted. Cool slightly and serve. Freezes well and reheat from frozen for 10 min. at 350F or until warmed through.