Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion(s). Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Thinly slice the chives. In a bowl, combine the béchamel and mozzarella (tearing into small pieces before adding); season with salt and pepper.

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). Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

Lightly oil 1 sheet pan (or 2 sheet pans for 4 servings). Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan(s). Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Using a fork, gently prick the surface of the dough all over to prevent air bubbles from forming. Leaving a 1-inch border around the edges, evenly top the prepared dough with the béchamel-mozzarella mixture, cooked onion(s), and a drizzle of olive oil; season with salt and pepper. Bake, rotating the sheet pan(s) halfway through, 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

Meanwhile, in a bowl, whisk together the honey, 1/4 teaspoon of warm water (or 1/2 teaspoon for 4 servings), and as much of the truffle zest as you'd like. Carefully transfer the baked pizza(s) to a cutting board. Evenly top with the truffle honey and sliced chives. Cut the finished pizza(s) into equal-sized pieces. Top with the prosciutto (tearing into bite-sized pieces before adding). Enjoy!