Lightly salt sifted flour on a work surface and mix with sugar and yeast. Make a well in the center and add beaten eggs, butter and about 2-3 tablespoons of lukewarm water. Knead into a smooth, supple dough. Cover dough and let rise in a warm place for at least 1 hour. Punch dough back down and knead again briefly. Divide into 6 pieces and roll each out to pizza size. Place pizza crusts on a baking sheet lined with baking paper and bake in a preheated oven at 180 °C for about 7-10 minutes until golden. Peel figs and cut into slices. Peel, skin and core the tangerines. Wash strawberries, cut especially large ones in half. Melt butter in a pan. Stir in cinnamon, nutmeg and sugar, add figs and tangerines and bring to a slow boil. Pour in brandy, light quickly and flambé everything. Add limoncello to taste, bring to the boil again and remove from heat. Only now stir in the strawberries. Top the finished pizza bases with the fruit mixture and sprinkle with chopped mint or lemon balm.
Preparation Tip:
Baking TEMPERATURE: 180 °C Baking TIME: 7¿10 minutes
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