Preheat the oven to 450°F.
In a food processor or bowl of an electric mixer, combine the goat cheese, cream, nutmeg, and a pinch of salt. Process until the mixture is smooth and spreadable. (Alternatively, combine the ingredients in a bowl and mix with a wooden spoon or fork until smooth.)
Roll out the dough to a 12- to 14-inch circle. Mark a circle in the center of the dough with an upside-down 6-inch bowl. Using a sharp knife, cut an "X" into the circle, rotate, then cut another "X," making an asterisk.
Brush the ring of dough with olive oil and sprinkle with a pinch of salt and a grind or two of black pepper. Spread the whipped goat cheese around the circle and top with with sliced fennel. Sprinkle with the fennel fronds and scatter the arugula on top. Season with a pinch or two of salt, a grind or two of black pepper, and a drizzle of olive oil.
Stretch the center points of dough over the filling and press them into the dough edges to seal. Brush the dough with olive oil.
Bake for 15 minutes or until the crust is golden brown. Remove from the oven, top with the pomegranate seeds, and drizzle with honey. Slice and serve.