In a large bowl, combine the flour, instant yeast, and salt. Gradually add the warm water and olive oil, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth.

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

While the dough is rising, cook the hot Italian sausage in a skillet over medium heat, breaking it apart with a spoon until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness (about 12 inches in diameter for a standard pizza).

Transfer the rolled-out dough to a pizza peel or a baking sheet lined with parchment paper.

Spread the cooked sausage evenly over the dough, then sprinkle the mozzarella and feta cheese on top.

Drizzle the honey over the cheese and sausage, and sprinkle with red pepper flakes if desired.

Carefully transfer the pizza to the preheated oven (or onto the pizza stone) and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.

Remove from the oven and let it cool for a minute. Garnish with fresh basil leaves before slicing and serving.