How to Make It
Preheat oven to 450°F with rack in lowest position. Mix mozzarella and fontina in a bowl; set aside. Coat a baking sheet with 1 tablespoon oil.
Stretch dough gently into a 12-inch circle and transfer to prepared baking sheet. Drizzle with remaining 1 tablespoon oil and spread with sauce, leaving a ½-inch border. Season with salt. Spread half of the cheese mixture over sauce. Top with soppressata and remaining cheese mixture.
Bake until cheese is melted and crust is puffed and browned, 10 to 15 minutes. Remove from oven. Top with arugula, drizzle with honey, and sprinkle with crushed red pepper. Serve immediately.