Preheat convection oven to 450°F (232°C) and line a perforated pizza pan with parchment paper.

In a stainless steel mixing bowl, combine self-rising flour, Greek yogurt, and garlic powder using a silicone spatula until a shaggy mass forms.

Transfer dough to a lightly floured surface and knead manually for 3 to 5 minutes until the gluten structure is developed and the dough is smooth.

Roll the dough into a uniform 10-inch circle approximately 1/4 inch thick.

Distribute the marinara sauce evenly across the surface, maintaining a 1/2-inch border at the perimeter.

Bake for 10 to 12 minutes until the crust reaches an internal temperature of 200°F and the exterior is golden brown.

Remove from heat and immediately layer the prosciutto slices over the hot sauce.

Place the burrata globe in the center and puncture the outer skin to allow the stracciatella and cream to spread.

Scatter fresh arugula over the top, then apply a uniform drizzle of honey and balsamic glaze.

Slice into quadrants and serve immediately to maintain thermal contrast between the crust and the cold cheese.