2–3 tablespoons powdered sugar (plus more for garnish)
1–2 tablespoons honey
2–4 tablespoons heavy cream
Zest of 1 lemon (plus more for garnish)
Pinch of salt
1 portion of your favorite pizza dough
Flour, for dusting
Turbinado sugar (sugar in the raw), for crust
Directions
Dice the strawberries and place them in a bowl. Sprinkle with granulated sugar and amaretto if using. Stir and let sit for at least 30 minutes to macerate and release juices.
In a separate bowl, combine ricotta cheese, powdered sugar, honey, heavy cream, lemon zest, and a pinch of salt. Stir until smooth and fluffy. Adjust sweetness and creaminess to your preference, then set aside or chill.
Preheat your pizza oven or standard oven to high heat. Stretch the pizza dough into a round on a floured surface. Dock the dough by poking it all over with your fingertips to prevent puffing.
Sprinkle turbinado sugar generously over the top of the dough. Transfer to a floured wooden pizza peel, give it a shake to ensure it’s loose, and bake until golden brown and the sugar is caramelized on top.
Let the crust cool slightly after baking. Spread the ricotta cream in the center and gently push outward, leaving the sugared edges exposed.
Slice the pizza, then spoon the macerated strawberries into the center. Drizzle the syrup over the top.
Dust with powdered sugar using a sieve and finish with a little more lemon zest.
For presentation, fan a whole strawberry in the center if desired. Serve immediately and enjoy the crispy, creamy, fruity magic!
