Preheat the oven to 400°F (200°C). Lightly brush a pizza pan or baking sheet with olive oil. If using a pizza stone, preheat it according to the manufacturer's directions.

Begin the lavender honey by combining the honey and culinary lavender in a small saucepan.

Warm gently over low heat while preparing the pizza. Avoid boiling the honey. The goal is simply to warm it enough for the lavender flavor to infuse.

Heat 2 tablespoons olive oil in a skillet over medium heat. Add the sliced onion and cook slowly until soft and beginning to caramelize.

Add the balsamic vinegar to the onions and continue cooking for another 1–2 minutes, stirring frequently. Remove from the heat.

Stretch or roll the pizza dough to fit your prepared pan.

Transfer the dough to the pan and bake the crust by itself for approximately 5 minutes. This short pre-bake helps support the creamy ricotta and lemon toppings.

Remove the partially baked crust from the oven.

Spread approximately 1 cup of ricotta evenly over the pizza, leaving a small border around the edges.

Distribute the caramelized balsamic onions over the ricotta.

Arrange the very thin lemon slices evenly over the cheese and onions. Avoid creating thick overlapping layers of lemon.

Sprinkle the chopped rosemary, sliced sage, and pine nuts evenly across the pizza.

Dollop the remaining ½ cup ricotta over the toppings.

Return the Lemon Ricotta Pizza with Herbs and Honey to the oven and bake for approximately 10–12 minutes, or until the crust is golden around the edges and the toppings are hot.

Remove the lavender honey from the heat. For a smoother consistency, strain out the lavender before serving.

Allow the pizza to rest briefly, then cut it into slices.

Drizzle each serving lightly with the warm lavender honey and serve.