Dust the benchtop with semolina flour and scratch out dough to fit onto pizza pan. Stuff the edges of the pizza with the mixed ricotta and fold it. Bake in pizza oven at 320°C till done (about 3 minutes).
Once pizza is out of the oven, layer the Nutella onto it, distributing evenly. Distribute the meringue evenly onto the pizza. Arrange the mascarpone and pistachio onto the pizza using a sachet apaches. Garnish with mixed berries and serve.
Recipe by Matteo Alfaroli, Da Vinci's Pizza Restaurant.