1. In a medium pot over medium heat, add frozen blueberries, cooking for 2 minutes. Reduce heat to low, add sugar, and mix well, continuing to simmer for 10 minutes or until it coats the back of a spoon (contrarily, add 1-2 tbsp of water at a time if it’s too thick).
2. Add lemon juice and lemon zest. Crush the berries with the back of a spoon or pulse with an immersion blender. Set aside to cool.
3. In a the bowl of a stand mixer fitted with a whisk attachment, add mascarpone, ricotta, powdered sugar, and honey. Whisk on medium-high for 2 minutes. Add salt to taste, and mix again for 30 seconds. Set aside.
4. Flatten and stretch dough into a 15-16″ circle, sprinkling bread flour on the dough as needed to avoid sticking. 
5. Using an icing spatula, evenly spread the cheese mixture across the pizza dough. Using a ladle or spoon, spread the blueberry compote around the pizza.
6. Preheat your Halo Versa 16 on medium-high until the stone reaches 675F. Using a peel, launch pizza in oven and cook for ~5 minutes (+/- 30 seconds depending on color).

Finishing Touches

1. Let pizza cool for one minute on a wire rack or cutting board.
2. Top with a mix of fresh berries and mint. Slice and enjoy!