Make your dough as you would regular pizza dough, and then shape into four dough balls.
Shape each ball into 6’-7’ rounds, leaving finger impressions. Keep them thick, like a fat little Focaccia.
Cover with olive oil, and then top with 6-8 dollops of Mascarpone. You don’t have to spread them out. Top that with 2 Tbs of pine nuts.
Bake in an oven that has fallen from high pizza heat to around 600ºF, with a live fire.
Quarter or halve the pizza, then top with crème fraiche and powdered sugar. Then top with fresh fruit.
It’s almost like a bread pudding below the fruit and cream. The fruit isn’t cooked, and stays fresh.