Rub the entire pizza dough with the olive oil, then distribute the pesto evenly over the pizza, leaving a small gap around the edges. Cover with the shredded mozzarella. In a small bowl, combine the ricotta, basil, oregano, honey, salt, and pepper, then drop small scoops of the mixture over the pizza. Sprinkle with the diced tomato, then place in the oven and bake for 12-15 minutes, or until the crust is a dark golden brown. Remove from the oven, allow to cool for a couple minutes, then top with the fresh arugula, slice, and serve!