In a small bowl, combine 1 cup of lukewarm water with 2 teaspoons of active dry yeast, stirring gently. Let it sit for about 5 minutes until frothy.

In a food processor, add 3 cups of flour and 1 teaspoon of salt. Pour in the yeast mixture and blend for 5 to 8 minutes until smooth and elastic.

Transfer dough to a floured surface, shape into a ball, coat with olive oil, and let rise in a warm spot for 25 minutes.

In a saucepan, combine 2 cups of strawberries, 2 tablespoons of sugar, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla. Bring to boil and simmer for 15 minutes until thickened.

Caramelize 1 sliced medium onion in a skillet over medium-low heat with 2 tablespoons of butter for 10-15 minutes until golden brown.

Preheat oven to 500°F (or 425°F for baking tray) for at least 20 minutes.

Roll out risen dough, spread cooled strawberry sauce, add ricotta, sliced strawberries, fresh mozzarella, caramelized onions, and prosciutto if used.

Bake for 8 minutes at 500°F or 12 minutes at 425°F until cheese is melted and crust is golden.

Let cool slightly, then top with basil, sprinkle with Maldon salt, and drizzle with balsamic reduction before serving.