For the yeast dough, crumble the yeast into the mixing bowl of the food processor, add water and dissolve the yeast in it. Stir in sugar, sea salt and olive oil. Gradually add durum wheat semolina and some wheat flour (approx. 300 g) and knead for approx. 10 minutes to form an elastic dough.
Dust with wheat flour and leave to rise in the bowl covered with a kitchen towel for about 45 minutes to double the amount. Preheat the oven (electric cooker) to 250 °C.
Roll out the dough thinly and brush with ricotta. Spread mascarpone in small heaps on the dough, rub marzipan and lemon peel over it.
Cut strawberries and peaches into slices. Spread on the pizza with the raspberries. Sprinkle with almonds, pistachios and brown sugar.
Bake in the middle of the preheated oven for 5-10 minutes. Dust with icing sugar before serving.