*If using store bought pizza dough, skip steps 2-4.
Add whole milk to a small bowl and warm in the microwave for 30 seconds. Add active dry yeast and honey and whisk together. Allow yeast to bloom and become bubbly for about 5-10 minutes.
In the bowl of a stand mixer, add flour, salt, olive oil, and pour in milk/yeast mixture. Knead on low, increasing speed to medium as dough begins to form. If dough is not coming together or looks shaggy, add an additional tablespoon of milk. Knead until smooth, about 3-5 minutes.
Add dough to a well oiled bowl and cover with plastic wrap. Allow dough to rise in a warm area or in the oven with the light on for 2 hours.
Once dough has risen, roll out into a circle until dough is about ¼ inch thick. Set aside.
Preheat oven to 450 °F.
Begin making the sauce. In a small saucepan over low heat, melt 2 tablespoons of butter. Add flour and whisk together. Whisk until a smooth paste begins to form then add milk and continue to whisk until sauce begins to thicken (this will happen quickly so be sure to whisk constantly and do not bring sauce to a boil).
Remove sauce from heat and add garlic, mozzarella, parmesan, and salt and pepper. Stir until cheese is fully incorporated.
Spread sauce thinly across the pizza dough, leaving 1-inch around the perimeter of the dough bare. Top with mozzarella, olives, fresh thyme and sliced mushrooms.
Bake in the oven for 15-18 minutes, until cheese has melted and crust has become golden and browned.
Drizzle a tiny amount of olive oil the arugula and add to the top of the pizza. Garnish with additional olives, optional. Top with burrata.