500 g (1 lb) strong bread flour, plus extra for dusting
4 tablespoons caster sugar
7 g (1/4 oz) sachet dried yeast
a pinch of salt
1 tablespoon olive oil
300 ml (1/2 pint) warm water
300 g (10 oz) full-fat cream cheese
3 large egg yolks
2–3 drops of vanilla extract
400 g (13 oz) fresh berries
175 g (6 oz) soft light brown sugar
25 g (1 oz) plain flour
50 g (2 oz) unsalted butter, melted
To make the dough, place the flour, 2 tablespoons of the sugar, the yeast and salt in a large bowl and mix together. Make a well in the centre. Stir in the olive oil and most of the measurement water. Mix together with your hand, gradually adding more water, if necessary, until you have a soft, but not sticky dough.
Turn the dough out on to a floured work surface and knead for 5–10 minutes, until the dough is smooth and elastic.
Divide the dough into 4 pieces and roll out to 15 cm (6 inch) circles, then place on 2 large baking sheets.
Mix together the cream cheese, egg yolks, vanilla extract and remaining caster sugar and spread over the pizza bases. Top with the berries.
Mix together the brown sugar, plain flour and melted butter in a bowl and sprinkle over the berries.
Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes, until golden.