Preheat the oven to 450°F. Transfer the pizza crust(s) to the center of 1 sheet pan (or 2 sheet pans for 4 servings); drizzle or brush with olive oil to evenly coat. Bake 6 to 10 minutes, or until lightly browned. Leaving the oven on, remove from the oven. Let cool about 5 minutes.

Meanwhile, halve, peel, and thinly slice the onion(s). In a bowl, combine the béchamel, garlic pesto, and goat cheese (crumbling before adding). In a separate bowl, whisk together the honey and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion(s); season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter) Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

Leaving a 1-inch border around the edges, evenly top the baked crust(s) with the goat cheese-béchamel mixture and caramelized onion(s). Bake 5 to 9 minutes, or until the cheese is melted and the crust is crispy. Remove from the oven and let stand at least 2 minutes. Transfer the baked pizza(s) to a cutting board. Cut into equal-sized pieces. Top with the prosciutto (tearing into bite-sized pieces before adding) and hot honey. Enjoy!