Directions:

1. To Prepare the Crust:
   1. In a small saucepan set over low heat, warm the water, olive oil, and honey until honey is dissolved. Set aside for a few minutes to cool slightly, aiming for 120-130°F.
   2. In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, and yeast. Add the warm liquids and mix until combined. Knead dough until smooth and elastic, about 5 minutes.
   3. Place dough in a greased bowl and cover with greased plastic wrap. Let rise in a warm place until doubled, about 1 hour.
2. To Make the Candied Pecans:
   1. In a small saucepan set over medium heat, melt the butter. Add the sugar, cinnamon, and pecans and cook until sugar is caramelized, stirring often, about 4-5 minutes. Transfer nuts to wax paper to cool completely.
3. To Assemble the Pizza:
   1. Preheat oven to 450°F. Line a sheet pan with parchment paper.
   2. Gently punch down the dough to release the gases and knead a few times. Let rest for about 5 minutes. On a clean surface, roll out to a circle. Transfer to the prepared sheet pan.
   3. Brush dough with olive oil. Space brie slices on the dough, then drop small spoonfuls of raspberry jam amongst the brie. Place about half of the fresh raspberries on the pizza. Sprinkle with the rosemary.
   4. Bake until crust is golden and cheese is melted, about 10 minutes. Slice and serve immediately, topping with remaining fresh raspberries, candied pecans, and a drizzle of honey.