Prepare the Dough: Mix lukewarm water with active dry yeast and let it sit for about 5 minutes. In a large bowl, combine flour and salt, then mix in the yeast solution and olive oil. Knead the dough for 5-8 minutes until smooth, then shape it into balls and allow it to rise until doubled in size, roughly 25 minutes.

Make Strawberry Sauce: In a saucepan, bring chopped strawberries, sugar, lemon juice, and vanilla to a boil. Reduce heat to simmer for about 15 minutes until the mixture thickens. Remove from heat and let it cool.

Caramelize Onions: Thinly slice the onions and cook them in a bit of butter over medium-low heat for about 10-15 minutes, stirring until they turn lightly browned and sweet.

Assemble Pizza: Preheat oven to 500°F for a pizza stone or 425°F for a baking tray. Shape the pizza dough, spread a generous amount of strawberry sauce and dollops of ricotta cheese over the crust. Top with sliced strawberries, fresh mozzarella, and prosciutto.

Bake: Place the pizza in the preheated oven and bake until the cheese melts, about 8 minutes at 500°F or 12 minutes at 425°F. Keep an eye on it to avoid burning the crust.

Finish: Once baked, remove the pizza from the oven and top it with fresh basil, a sprinkle of Maldon salt, and a drizzle of balsamic reduction. Slice and serve warm.