Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the oven before you start preheating).
Blanch the broccoli rabe in a pot of boiling water for 3 minutes. Drain and set aside.
Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a floured pizza peel (if using a baking stone/steel).
Spread the marinara sauce evenly over the dough, leaving a ½-inch border around the edges. Squeeze out any extra liquid from the broccoli rabe, then scatter it on top of the sauce, followed by the mozzarella, pepperoni, and aged Gouda.
Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots, 8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
Remove the pizza from the oven and immediately drizzle it with hot honey. Wait about 5 minutes before slicing and serving.